Today just so happens to be National Ice Cream Day! As you may have gathered, ice cream or frozen custard recipes are probably my favorite things to make! For National Ice Cream Day I decided to change it up a bit and make a dairy free frozen custard. Please do not think for a second that I am shifting over to a health food blog, because that ain’t me! BUT I thought I would add a frozen custard to a repertoire for the lactose intolerant folks! So enjoy this Dairy Free Coconut Milk Frozen Custard!
The process for making the Dairy Free Coconut Milk Frozen Custard is pretty much identical to the Vanilla Frozen Custard except, you using coconut milk instead of cream or milk.
Dairy Free Coconut Milk Frozen Custard
A Dairy Free Coconut Milk Frozen Custard recipe!
Ingredients
- 3 Cans Canned Coconut Milk (Full Fat) You can find this in the Asian Food Aisle of your grocery story. I used the Polar Coconut Milk brand from HEB.
- 6 Egg Yolks
- 2/3 Cups White Granulated Sugar
- 1 Vanilla Bean
- 2 tsp Vanilla Extract
Instructions
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Simmer coconut milk in large pan.
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Add sugar and vanilla extract to the mixture.
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Slice vanilla bean and scoop out the inside. Add vanilla bean contents to the mixture. Also throw the rest of the bean into the mixture. You will strain it out later. Continue to simmer.
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Add egg yolks to a separate glass bowl. Temper your eggs by bringing them to the same temperature as the simmering coconut milk mixture. To do so, slowly add large spoonfuls of the heated coconut mixture to your egg yolks. Slowly whisk until eggs reach desired temperature.
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Once the eggs have reached the desired temperature, remove the coconut mixture from the heat. Add the tempered eggs to the coconut mixture. Slowly whisk to combine.
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Strain the mixture into a bowl to remove any scrambled eggs and the vanilla bean.
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Refrigerate the mixture until chilled.
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Follow your ice cream maker instructions from here! (Note I did experiment to see if this recipe would work as a non-churn recipe AND it turned out way too icy for my taste. For that reason, I would definitely recommend using an ice cream maker).
A Few Notes!
Drizzled a little bit of fruit syrup on top.
Y’all this frozen custard is SO good. I personally hate healthier substitutes for recipes because they are an attempt to replicate a taste rather than just staying in their own lane! But this dairy free version is so good as it replicates the consistency of dairy frozen custard, yet has a better flavor! Just note that the flavor is not a coconut flavor, which I am not a fan of. It seems to provide a subtle sweetness that brings out the vanilla flavors. It just comes together so well that I think I may be a convert!
For my fellow ice cream lovers, have you tried non-dairy ice cream or frozen custard? If so, what are your thoughts? Be sure to share in the comments!
I loved watching you create this on your Insta Story. I’ve been afraid to do ice cream because it seems so complex, but I want to try your recipe!
It’s SO easy! Especially when you have an ice cream maker. You really can do it with like three ingredients. I look forward to seeing your experiments :).
LOVE this dairy free option…I can eat it with zero guilt!
hello, how much ml, gram or oz is 3 cans of coconut milk (it doesn’t sell in cans where i live)
They are 13.5 ounces. Check in the Asian food aisle for the canned coconut milk. Also if you have a Trader Joe’s they sell it there.
Can you double this recipe and still have it come out good?
I’ve never doubled it, but I imagine it would. I would just be careful with your ice cream makers instructions.
Would it work to use honey or agave instead of sugar? I want to try making this for my parents but they don’t eat sugar. Thanks!
I think it would. The key is just to make sure whatever you put in is fully incorporated in to the batter and then it should work fine. Another option is just to skip the sugar or alternatives all together. The coconut has a little sweetness to it already. Please let me know how it turns out!
Just tried substituting with honey and it worked great! Honey is hardly detectable when it’s fresh out of the freezer and as the custard softens it’s more noticeable but not overwhelming! Would recommend for sugar sub
Can you double this recipe and still have it come out good?
Very good recipe. Thank you for sharing with us.
I love all of the tips for making this ice cream come out smooth and creamy! So delicious
I love custard ice cream. It just taste so much more rich than the regular kind. My girls are going to devour this paleo double ice cream.
I LOVE this recipe. I’ve been hesitant to try custards because I’m afraid of messing it up, but these instructions made it perfect! I also love that it’s dairy free – I LOVE ice cream, but my stomach does not.
Thank you for a DELICIOUS recipe. I will be making this again.
I’m so excited to try this! I’m lactose intolerant and miss custard based ice creams. Thank you!
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This recipe was really nice. I was looking for a dairy-free recipe that was still creamy and had the ‘ice cream texture’. Great recipe. Thank You!
love!!! will be making again with different flavorings! thank you!!!
I have made SO many different kinds of dairy free ice cream and far and above, this is the best dairy free ice cream I’ve ever made.
I just marbled some jam into it before throwing it in the freezer, and it is SO reminiscent of peaches and cream. This recipe has leveled up my ice cream and is so easy! Thank you!!!