A lightened-up vision of a favorite dessert. You won’t believe the texture and flavor of the Ice Milk… and it’s not loaded with sugar!
An easy recipe with few ingredients. Natural Coconut Cream adds some nice body. Naturally flavored with Vanilla Extract and Vanilla Bean Gel.
More refreshing and lighter than Ice Cream!
- 2 ½ cups full fat milk
- ½ cup coconut cream , such as Trader Joe’s (not coco lopez)
- ½ cup plus 2T. pure cane sugar
- 2 teaspoons vanilla bean paste
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
Combine the coconut cream*, sugar and vanilla bean paste in a medium sized pot.
Bring to a boil whisking, the immediately return down the heat to a low simmer.
Whisk until the sugar has dissolved, about 2 minutes, then remove from the heat.
Add vanilla extract and salt, stir to combine.
Set aside to cool.
Cover well and refrigerate until very cold, about 4 hours or overnight.
* Can use the solids of a can of coconut milk as well.
Process in an ice cream machine until churned and creamy.
Store in the refrigerator in pint containers.
To make recipe in home freezer, pour blended mixture into 13 x 9-inch baking pan. Freeze for 1 hour or until partially frozen. Spoon mixture into blender or food processor; cover. Blend until smooth, pulsing. Freeze for 1 hour or until frozen.
OR: add mixture into 13 x 9-inch baking pan. Free until partially frozen, flake with fork, return to freezer – similar to granita. Flake again with a fork, then spoon into pint containers.
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: 2 pints