Vanilla Ice Cream (Dairy Free)
Vanilla is the quintessential ice cream flavor. It's so light and refreshing, it goes great with anything! Thanksgiving dinner is always at my house and for dessert, we usually serve various pies and fruits, and everyone always tops their plate with a scoop of vanilla ice cream. After going Paleo, I was worried about handling family holidays with my new diet. Now I'm confident we'll be able to Paleo-fy our Thanksgiving this year and I can't wait to have a slice of Paleo pumpkin or apple pie with a nice scoop of this vanilla ice cream!
Vanilla Ice Cream
Prep Time: 4 hr 35 min Cook Time: 10 min Total Time: 4 hr 45 min Serves: 6-8
4 hr 30 min, inactive
2 cans full fat coconut milk
½ cup honey or maple syrup
2 egg yolks (optional, they make the ice cream creamier)
1 vanilla bean (can substitute 2 tsp vanilla extract or vanilla paste)
Freeze the mixing bowl of your ice cream maker overnight (for at least 12 hours).
Slice the vanilla bean lengthwise, scrape out the seeds, and discard the pod.
Whisk together coconut milk, honey, vanilla bean seeds, and egg yolks in a medium-size saucepan and bring to medium-low heat. Continue whisking occasionally, until the mixture begins to lightly simmer (about 8 minutes). Do not let the mixture boil. Remove from heat, pour the mixture into a bowl, cover, and refrigerate until completely cooled (about 2 hours).
When the mixture is fully cooled, process according to your ice cream maker’s instructions. Freeze the processed mixture in a covered container until firm (about 2 hours). Serve on top of some sweet potato brownies, a slice of berry crumble, or just enjoy plain!