March 23rd, 2014

Homemade Coconut Milk Ice Cream

Decadence, table for one, please.

Okay, fine, I suppose if you’re trying to set a good example for your children about sharing, or some nonsense, then it can be a table for more than one. But you socialist peaceniks are going to have to make your own, because this batch is all mine, you hear me?

You have probably already figured out that today I’m going to show you how to make dairy-free, sugar-free ice cream from scratch. It cannot be! you cry in bewilderment. Oh yes, I say, it can.



It’s stupidly simple. First, start with 28 ounces (that’s two cans) of plain coconut milk, and whisk in 1/2 cup of honey over medium-low heat. (For those following SCD, Natural Value Organic is legal, or you can always use homemade, of course.)



Next, separate three eggs by passing the yolk back and forth between the shell halves over a bowl until all the white has fallen away. Add the egg yolks to the pan, and save the whites for another recipe.



Heat the mixture for about 8-10 minutes while stirring frequently, being careful not to let it boil. If you want to be a little safer, you can do this in a double boiler as well. You’ll know it’s ready when it stops looking all thin like this…



…and starts looking more like this. The traditional description is that it “coats the back of a spoon,” which is why I’ve switched from a whisk to a spoon here, even though I honestly don’t know what really constitutes a “coating” versus a “wetness.” It shouldn’t form bubbles anymore when you stir it, I know that much.



Pour the liquid into a bowl, and cover the surface with plastic wrap so that condensation doesn’t form. Place the bowl in the refrigerator until it’s completely cool, about an hour.



From here on out, you just follow the instructions on your ice cream maker, whether it be electric or ye olde handcrank style. Generally this will involve pouring your liquid in the middle container, layering ice and rock salt in the outer portion, and being patient. You can, of course, add a nearly infinite variety of flavorings (more than 31, at any rate) to your mixture before it solidifies. Here are just a few examples:

1/2 tsp vanilla extract
1/2 cup frozen fruit
1/2 cup pumpkin puree + 1/2 tsp cinnamon
1/2 tsp mint extract + 1/4 cup GFCF chocolate chips

Leave a comment and let us know your favorite flavor combinations!


Homemade Coconut Milk Ice Cream

28 oz. coconut milk
1/2 cup honey
3 egg yolks

February 25th, 2014

Coconut Flour Hamburger Buns

Hot, but not cross.

February 16th, 2014

Homemade Barbecue Sauce

They’ll queue for the ‘cue.

February 3rd, 2014

Roasted Garlic Paste

Hhyesss, I hhhave been eating gahhrlic, whhhy do you ahhsk?

December 20th, 2013


Crunchy on the outside, crunchy on the inside.

December 2nd, 2013

My Mayonnaise Confession

I have become that epicurian friend.

January 18th, 2013

Bacon-Wrapped Dates

I’ve got a hot date tonight…

December 10th, 2012

Gingerbread Man Kit (plus sugar-free frosting)

As fast as you can.

November 28th, 2012

Grilled Eggplant

I think we should call it a “purple,” just like an orange.

November 4th, 2012

Curried Pork Chops

Curry, without delay!