This ice cream is dairy free but you would never know it! The coconut milk makes it rich and creamy.
Plum or Peach Dairy Free Coconut Ice Cream
- 1 can full fat coconut milk (where to buy)
- 1/4 C maple sugar or maple syrup (where to buy)
- 4 pastured egg yolks
- 2 Tbsp vanilla
- 1 Tbsp gelatin (where to buy)
- 1 lb fresh local plums (or peaches, cherries)
Heat the coconut milk and the maple sugar and gelatin in a medium sauce pan on medium heat, until steaming, but not quite boiling. Turn heat down to low.
Bring a pot of water to boil.
Blanch the whole plums/peaches in the boiling water briefly and then remove the skins and pits.
In a separate bowl, whisk the egg yolks.
Once the coconut milk is steaming, add one small ladle of it to the egg yolks, and stir to combine. Slowly add two more small ladles full. This will temper the egg yolks, so they won’t scramble when you add them to the hot coconut milk.
Slowly pour the egg yolk mixture back into the pan with the coconut milk, and whisk until slightly thickened, which will take several minutes. Make sure the mixture doesn’t boil, as this will scramble your eggs.
When the mixture has thickened to the consistency of a thin custard, remove from heat and add the vanilla extract.
Add fruit and coconut milk mixture to a high speed blender and blend until smooth.
Transfer to a jar and refrigerate until very cold, overnight is best.
Once the mixture is cold, freeze in your ice cream maker according to the manufacturer’s instructions.
Photo credit: foonus, on flickr
how many servings does this make? Yum!