This Homemade Vanilla Coconut Ice Cream recipe includes coconut milk and is naturally sweetened with raw honey.
Homemade Ice cream is delicious, and making your own is a great way to control the ingredients. I have fond childhood memories of making ice cream, it was a bit of an adventure... of course I was not the one doing the clean up. Today the mess of the salt, and the labor of cranking are things of the past. My Cuisinart Ice Cream Maker has a bowl that can be stored in the freezer, so I can make ice cream when ever the mood strikes. I love it!
I also want to point out this awesome dairy brand that I found at my local Whole Foods market. It’s really hard to find raw dairy in Connectucut, (unless you know someone who own a cow). This Trickling Springs organic, grass fed, and pasture raised heavy cream is minimally processed using low-temp pasteurization. Best of all, it makes great ice cream!
It comes in a reusable glass bottle and reminds me of the stories my mother tells of when the milk man delivered milk to the door step. As a child, my mom would get in trouble for eating the cream that floated to top of the bottle. This brand has milk fats that form at the top too, so you have to shake it well before using.
A note about homemade ice cream, it will be harder coming out of the freezer than store bought ice cream. Ice cream companies use emulsifiers, and they also have equipment that whips more air into the ice cream. Not to worry, this ice cream will soften right up as it warms. You can just let it sit out for a few minutes before scooping, or if you're like me and too impatient to wait, you can microwave it for 30 seconds.
This recipe is delicious with my Maple Spiced Caramel Sauce.
It's also great with my Roasted Maple Spiced Pears.
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I love adding a whole, unprocessed and healthy twist to classic recipes. My food is often grain-free, usually gluten-free, and always unprocessed.