Coconut Milk Vanilla Ice Cream (GAPS-Friendly)
This freshly churned delight is rich in wholesome fats, lauric acid (a nutrient found in mother’s milk that is anti-viral, anti-bacterial, anti-microbial and anti-fungal), collagen replenishing copper plus manganese, phosphorous, iron, magnesium, selenium and more.
So go ahead, mama: indulge. Let your mind wander back to hot summer days by the pool, or lazy afternoons in the hammock with a soft breeze, sun-dappled light and a good book. Relish each spoonful . . . and by all means feed it to your kids! Phosphorous and magnesium are vital in helping growing bodies absorb and use calcium. And as a bonus your kids just might start introducing you to random strangers with the phrase “This is my mommy. She makes ICE CREAM!” So yeah, there’s that 
Ingredients:
- 1 ½ cups coconut milk (1 batch of the homemade version with shredded coconut)
- 3 pastured egg yolks (save the whites for macaroons)
- 1-3 tablespoons honey (depending on how sweet you like it)
- ¼ tsp salt
- 1 tablespoon vanilla
Method 1 (Extra creamy version)
- In a medium pot whisk egg yolks, honey, and salt together. Add coconut milk and whisk again until well combined.
- Place pot on stove over medium heat, stirring constantly, for 8 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.
- Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker (like this one) according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm (1-2 hours).
Method 2 (Soft serve version – ready in a jiff!)
- In a large bowl whisk yolks, honey, vanilla and salt together. Add coconut milk and whisk again until well combined.
- Transfer mixture to an ice cream maker and process according to manufacturer’s instructions.
Bon Appetit, Ya’ll!
Emily Cowles Brown via FB
Yum!!! I just made kefir ice cream this morning!
Elizabeth Neblett Schneiderman via FB
sounds delightful!
Viny
Would there be a way to make this without eggs? I’m thinking no, but figured I’d ask
Heather
I haven’t tried it but I’m thinking it wouldn’t have the same consistency. However you could easily whip up a sorbet! Here’s a recipe from Nourished Kitchen that I love: http://nourishedkitchen.com/strawberry-mint-sorbet/
Kirsten
I often make it without eggs! It’s much lighter, and not as creamy, but still delicious! It’s like soft serve unless you freeze it before you eat it. I like to add fruit too.
Can’t wait to try this new version, Heather! Thanks! I love I when icecream and cookies are a legitimate lunch or snack. 
Mommypotamus via FB
Emily Cowles Brown – I have heard kefir ice cream is delicous! Haven’t been making kefir lately just because life is crazy with this move, but once we get settled I have to try it!
Mommypotamus via FB
Elizabeth Neblett Schneiderman – It is! And easy, too. I say that about all my recipes, of course, but that’s because it’s true. At this point in my life quick and easy is all I have time for!
Katie @ Mexican Wildflower
Yum! I make mine similar to that!
Katie @ Mexican Wildflower´s last [type] ..Soaking Grains: Why and How
Kristina @From City Corporate to Suburb Mama
Hopefully getting an ice cream maker for my birthday in 2 weeks. This will definitely be on of the first recipes I try!!! Thanks!
Kristina @From City Corporate to Suburb Mama´s last [type] ..highlights
Michele
On a scale of 1-10, how coconuty is the flavor?
Michele´s last [type] ..parenting as stewardship
Heather
That’s really hard for me to say, because I don’t taste it at all. That’s not to say it doesn’t have a coconuty flavor . . . I think I’m just used to it!
Sahn Lee via FB
U just gave me a reason to get an ice cream maker.
. Thanks
Mary Kate
Is there a way of making this without an ice cream maker?
Heather
I’ve heard you can put it in the freezer and stir every hour (to mash the crystals so it stays creamy) but I’ve never tried it. If it doesn’t work out, though, they’d make delicious popsicles!
Traci
Heather – I LOVE your blog. I just came across it via Nourished Kitchen. I really like the recipes – including anything with coconut. My kids will really enjoy this ice cream.
Heather
Awww, thanks Traci!
Lauren
I’m not sure if you know how much I want to eat this right. now. Would it help your understanding if I told you I’m pregnant and sping has sprung, with all the many gelato places in our pedestrian area doing a booming business in dairy and/or soy products which I can’t or won’t eat? Here’s the catch: no ice cream machine. They cost a fortune here and I don’t have the space anyway. Does anyone have an alternative method that makes do with a blender or some other common kitchen appliance? Pleeeeease?
Heather
Lol, Lauren! I’m a nursing mom so I can totally relate! Though I’ve not tried it I’ve heard you can put it in the freezer and stir every hour (to mash the crystals so it stays creamy).
Tracy
This recipe look yummy- I was wondering about the pasteurized egg yolks…how do you do that? Where do you get them? Thanks!
Heather
Well, I guess by the time they’ve been whisked on the stove they are technically pasteurized but I was actually thinking of eggs that come from healthy chickens raised on pasture
Tracy
I guess I shoudl read more carefully! I read pasteurized not pastured!
Stocking The Dream Kitchen « The Mommypotamus
[...] dairy!), so I prefer to make my own at home. Since cream can be expensive I make homemade coconut milk ice cream, which my kids absolutely adore! This cuisanart model is on my wish list because it’s made of [...]
The Ultimate GAPS Guide To Picnics & BBQ’s « The Mommypotamus
[...] cream, of course! So what’s you’re style: coconut milk vanilla ice cream or Cheeseslave’s chocolate [...]
Anna Griffin Kirkland via FB
We make ice cream quite often, and also use egg yolks in smoothies almost daily, so I was ending up with lots and lots of egg whites. Since they don’t stay fresh very long in the fridge (I read 2 days) I started freezing them in an ice cube tray so they didn’t go to waste, but I was still left with the problem of what to do with all of them, other than making a huge amount of macaroons
(and I love serving up such a nutritious meal!) To make the blondies GAPS legal, I think all you’d need to do is switch out navy beans for the chick peas. I imagine it won’t make a difference much, since I’ve had great results with a grain free navy bean vanilla cake. Anyways, I’d encourage you to check out her awesome recipes!
Then in my quest for different grain free recipes, I stumbled upon Amy Layne’s website, and discovered some amazing recipes that are either already GAPS friendly, or can be easily made to be GAPS legal. Grain free, sugar free, and many dairy free as well, if you need to avoid that. Much to my delight, I found some chocolate fudge cookies that used 1/2 c of egg whites! Yay! Many of her recipes are no-bake, but if they are a baked recipe, then they generally use whole eggs and then additional egg whites, perfect for using up all the whites I have in the freezer
I made these chocolate chip blondies the other day and we enjoyed them for breakfast! served with a big bowl of homemade raw milk ice cream. Oh yeah, my kids and husband like me
http://www.damyhealth.com/2012/04/flourless-chocolate-chip-blondie-brownies/
Mommypotamus via FB
Ahhh, THANK YOU Anna! I just made a batch of macaroons with my leftover whites and was feeling quite proud of myself for not wasting them. It’s sad, but too often I put them in the fridge and forget about them. So excited to use your freezer tray tip and try this recipe. Yayayayayay!!!!!
Sarah Lenard Lancaster via FB
I don’t know if there is a GAPS legal version, but I made angelfood cake with my last set of egg whites. I rolled it jelly-roll style and stuffed it with chopped fresh strawberries. It was heavenly!
Glenda
I have to be cautious how much coconut oil I consume, because I get die-off reactions. Is that a concern with coconut milk, do you know? I have a bunch of Tropical Traditions’ shredded coconut in my freezer and thought about using some to make coconut milk to use in making this ice cream, but I don’t want to trigger a die-off reaction. Just wondered if that’s an issue only with coconut oil, or with coconut milk (and coconut flour) too . . .
Heather
Hi Glenda! Coconut milk is rich in the potent antiviral lauric acid (same as coconut oil), so it is possible I suppose. I wouldn’t think coconut flour would be an issue though since it’s mostly fiber.
a simple {real food} recipe :: homemade chocolate ice cream {dairy free option} | simple
[...] to good trustworthy dairy, or are allergic to dairy – have no fear! Check out this incredible coconut milk ice cream recipe by Mommypotomus! I honestly have never tried it since we are swimming in fresh, raw milk here in [...]
Emily Brown
I’m at a friend’s house making many things for a supper party……just made this……OH, MY!!!! So DELISH!!!! We think we’ll just skip the rest of the meal and eat all this!!!! Thanks!
Heather
Awww, love this comment Em! Can I call you Em? I feel like I should be able to, though I can’t exactly put my finger on why.
Enjoy!
Emily Brown
oh, yes, totally call me “Em”!
Emily Woodall
I love when my friends call me Em:) My niece and nephew call me Aunt Em. I love it!
Maleahbliss
Just finished a bowl of this and it was AWESOME!!1 Thanks for the recipe! ( I topped it off with hot fudge made with cocoa powder, coconut oil, coconut cream and a bit of coconut milk. It made for a LOVELY hot fudge sunday.)
Maleahbliss
OH!! And there was raw honey in the hot fudge too. oops. Lol.
avalync
I just pinned this! so excited to try it!