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Coconut Milk Ice Cream

October 1, 2012

I’ve mentioned making homemade coconut milk ice cream a few times and figured I would share the recipes (so you can enjoy it and so I can easily access it when I’m in need of a tasty treat). We’ve doubled the recipe and frozen the leftovers and it’s pretty good that way (and significantly cheaper than store bought coconut milk ice cream).

Coconut milk ice cream recipe:
Ingredients:
2 large whole eggs or 4 yolks
1/2 cup (or less) maple syrup or honey
2 cans full cat coconut milk
Directions:
Whisk the eggs in a mixing bowl 1 to 2 minutes, until they are light and fluffy.
Whisk in the maple syrup (or honey) until well blended.  Pour in the coconut milk and whisk again to blend well.
Freeze according to ice cream machine instructions or place in a shallow dish in the freezer for several hours, stirring once an hour until frozen firmly.  Store in a covered airtight container in the freezer for up to two weeks.  Shallow, wide containers are easier to scoop from.
Let the ice cream sit on the counter for a few minutes (or 30 in the freezer) to soften.
Recipe is from The Primal Blueprint Cookbook

I usually thrown in a bit of vanilla extract or 1/3 cup of coco powder for chocolate. We plan to try adding pineapple chunks and pineapple juice at some point (I’ll report back with results)

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