Fried Salmon Patties
Salted Pork in a Clay Pot

Chocolate Coconut Milk Ice Cream

  Rich, creamy and dairy free.  Paleo/Primal friendly

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Love ice cream but have some dairy issues like me? then this ice cream is for you. 

Grab a can of coconut milk and let's get going...

 

 

You'll need

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eggs, honey, coconut milk, salt, cocoa powder, vanilla and xanthan gum (optional) 

 

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In a mixing bowl, add the coconut milk, honey, xanthan gum (if using)

 

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cocoa powder, vanilla and salt.

 

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Pour the mixture into a medium saucepan and place over low heat.
Stir continuously until the mixture is thick enough to coat the back of a spoon,
about 8 minutes. 

 The mixture now needs to be poured into a container and refrigerated for at least 8 hours or up to 2 days. 
Place plastic wrap over the top of the mixture before closing the container. 

 After chilling, the mixture will have a pudding like consistency. 
I think it's pretty good as a pudding too. 

 

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Pour the mixture into the ice cream maker and process
according to manufactures directions. 

The ice cream will be ready to serve now, but if you like firmer ice cream

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place the ice cream into a freezer container and freeze for about 2 to 3 hours. 

I found that the ice cream gets firmer in a free standing freezer rather than in the refrigerator freezer 

 

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Enjoy

 

Here's the recipe. 

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Chocolate Ice Cream

desserts, Paleo

1 can (13.5 oz) coconut milk
4 tablespoons honey
1/4 teaspoon xanthan gum; optional
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon Salt
3 egg yolks

In a medium saucepan over low heat, combine coconut milk, honey, xanthan
gum (if using), cocoa powder, vanilla extract, and salt. Stir continuously
until the mixture thickens enough to coat the back of a spoon, about 8
minutes. Set aside
In a heat safe bowl, whisk the egg yolks until they reach a fluffy
consistency. Add a small ladle of the warm mixture and stir until combined.
Continue adding the warm mixture, one ladle at a time, until it's
completely mixed into the egg yolks. Don't add too much of the warm mixture
at once or you may end up with scrambled eggs.
Cover and refrigerate until completely chilled (about 8 hours or up to 2
days)
Freeze the mixture in your ice cream maker according to manufacturer's
instructions and enjoy.
If you don't plan on serving the ice cream immediately, transfer to a
freezer-proof container and freeze for up to 1 week, (or 2 months if you
use xanathan gum and place a layer of plastic wrap on the surface of the
ice cream)
To serve, remove from freezer and let sit about 15 minutes or until desired
texture is reached.

Yield: about 3/4 quart

Paleo Ice Cream Cookbook


** Exported from Now You're Cooking! v5.91 **

And that's that

 

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