Dairy?  Or No Dairy?

June is Dairy Month.  It’s also Dairy Alternatives month.  (I imagine that came about in response to Dairy Month.)  June is also a really good time for ice cream!  (‘Cause, hello, it’s finally starting to get hot again.)  In honor of all of these things (and because there’s never a bad time to eat chocolate ice cream), I’m sharing a recipe I created a few months ago for Coconut Milk Ice Cream.  It’s chocolate (yay!); it’s also gluten-free and dairy-free (assuming there’s nothing weird added to your coconut milk).

The Ice Cream

I didn’t use anything special for this.  It’s just coconut milk from a carton I got from Aldi.  Don’t get anything that’s reduced-fat, or I can’t promise it will come out the way you want it to, but I didn’t go out of my way to get coconut cream or anything, either.  (If you want to, I’m sure you can substitute coconut cream for part of the milk, though.)

Making It

First, you will whisk the coconut milk, sugar, and cocoa together over medium heat.  (It doesn’t like to combine well until it’s good and hot.  The cocoa will clump.  But as it heats up, it will mix in better.)

When the mixture gets hot, whisk a little bit into the egg yolks.  This “tempers” the yolks and keeps them from turning into scrambled eggs when you add them to the pot!  Once you’ve whisked a bit of the hot mixture into the yolks, you can dump the egg yolk mixture back into the pot, continuing to stir.

Continue to whisk the mixture over the heat until it’s bubbling slightly and just starting to thicken.

Then refrigerate it until it’s good and cold.  This takes a while, but it’s really important that you do it long enough.  I chilled mine for several hours the first time, and it still didn’t process right in the ice cream maker.  (The warm mixture melts the frozen portion of the ice cream maker too quickly for it to freeze the mixture into ice cream.)  I recommend overnight.

Then process it in your ice cream maker according to the ice cream maker’s instructions.  Mine took about half an hour.  Scoop it out and store it in another container in the freezer if you’re not going to eat it right away.

(Chocolate) Coconut Milk Ice Cream

Rachel Ramey

Print Recipe Pin Recipe

Course Dessert

Cuisine DF, GF

Ingredients

  

• 3 c. coconut milk
• 1 c. sugar
• 1/4 c. unsweetened cocoa
• 5 egg yolks Save the whites for meringues.

Instructions

 

• Whisk milk, sugar, and cocoa together in a large saucepan over medium heat.
• When the mixture gets hot, whisk a little into the egg yolks. Then whisk the egg yolk mixture back into the pot.
• Heat, stirring constantly, until bubbling and starting to thicken.
• Refrigerate until very cold, preferably overnight.
• Process in your ice cream maker.

This post is being shared at Meatless Monday, My Meatless Monday, Made by You Monday, Teach Me Tuesday, Titus 2 Tuesday, Frugal Days Sustainable Ways, Allergy-Free Wednesday, Whip it Up Wednesday.

And a few more pictures, in case you want something different to Pin. 🙂