Creamy Vanilla Custard Ice Cream - Corn-free,GF,RSF
Prep time
Cook time
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This coconut milk ice cream is rich and creamy and oh so scoop able right from the freezer!
Recipe type: Dessert
Serves: 6
  • 2 cans full fat coconut milk
  • ⅓ cup coconut sugar or agave
  • 2 Tbsp unsalted butter, optional
  • ¼ tsp sea salt
  • 3 egg yolks
  • ½ tsp ground vanilla
  1. Add the coconut milk, coconut sugar, butter and salt to a medium sauce pan. Heat on low until the coconut sugar has dissolved.
  2. Add the egg yolks and vanilla to a blender. Start the blender and drizzle in a couple of cups of the milk mixture through the blender lid opening. Don't add too much or it will fling hot liquid at you.
  3. Add the blended mixture back to the sauce pan and continue to heat until the custard thickens enough that you can draw a line through it on the back of a spoon.
  4. Add any spices or flavorings at this time but not any chunky stir-ins as they might clog your ice cream maker.
  5. Strain the mixture into a container and refrigerate for 2 hours. Overnight is even better.
  6. Using your ice cream maker according to the manufacturer’s instructions, process the chilled ice cream mixture.
  7. Add in any chunky stir-ins in the last 5 minutes or as directed by your machine's instructions.
  8. Turn the ice cream into an air tight container. Freeze until firm, at least 2 hours.
You can remove the butter for a vegan version.

If you have any difficulty scooping or slicing the ice cream, heat up your disher/knife in a bowl of hot water.
Recipe by Creating Silver Linings at