Honey-Coconut Milk Ice Cream (GAPS)

honey coconut milk GAPS ice cream

Rich coconut milk and gentle honey, flecked with vanilla bean and all blended together into cool, icy GAPS ice cream won’t have you missing the raw cream.  I promise.  As yummy as cream is…I mean look at those flecks of vanilla bean!  I’m always a sucker for those.

This dairy-free ice cream is perfect for those with a true lactose intolerance or milk protein allergy.  Coconut milk is a traditional food, contains plenty of good fats, and thickens up beautifully in this recipe to make a decadent dessert that is gentle and nourishing.

Plus, this simple recipe is easy to whip up, and is even completely GAPS-legal for those who miss having ice cream!

Coconut has a natural sweetness, not mention it is one of most tasty traditional foods I have come across.  Coconut milk has a good amount of coconut oil in it, and coconut oil is touted for its lauric acid, a saturated fat and medium-chain fatty acid that benefits your heart.

Despite all the concern the vast majority of Americans have about saturated fat, I’m here to tell you that there is good news: fat is good for you.  Traditional fats like the ones found in this coconut milk are healthy.  People ate them for tens of thousands of years, and found vibrant health by doing so.

Check out my resources page for coconut products that I fully endorse as clean, whole, real, traditional-quality foods!

Equipment Needed:

Honey-Coconut Milk Ice Cream (GAPS)

3 cups coconut milk (buy coconut milk here)
2/3 cup raw honey (buy raw honey here)
1 teaspoon vanilla extract (buy extracts here)
1/2 vanilla bean, scraped (or use another teaspoon of extract) (buy vanilla beans here)
1/2 teaspoon sea salt (buy unrefined sea salt here)

  1. In a large mixing bowl, whisk together the coconut milk and honey.  Add vanilla bean scrapings or extract, and the salt.  Whisk again to combine.
  2. Freeze according to the instructions of your ice cream maker.  (Usually you will have to freeze the bowl for at least 24 hours, so make sure you plan ahead!)
  3. After the ice cream is frozen, scrape into a container and freeze for another 3-4 hours or overnight to “ripen” and let the ice cream solidify even more.  Then you’re ready to chow down!

This post is a part of Weekend Gourmet, Fight Back Friday, Fresh Bites Friday, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Allergy Free Wednesday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. Yum!
    We’ve been making this for our whole year on GAPS every Sunday evening for family ‘movie night’! We like it with a little less honey and a ripe banana blended in, or sometimes with egg yolks and topped with salty nuts… Once I used raw spinach to turn it green and added peppermint oil and a few chocolate drops! Good stuff!

  2. This looks amazing! I am sure the real vanilla bean makes it extra special. Do you ever put egg yolks in your ice cream? I always use a couple of raw egg yolks when I am making coconut milk ice cream because it–I think–makes it creamier. I can’t wait to try your recipe!

  3. Oh I love the simplicity of this ice cream! The coconut milk as the base sounds wonderful and who can resist anything that’s been made with a vanilla bean? Thanks for sharing such a great recipe!

  4. oh my oh my! My life just got a whole lot better 😉 I just started GAPS now I have a new treat to try!!

  5. I used Arroy-d coconut milk for the carton, which I love because there aren’t any extra ingredients. But unfortunately when the ice cream is in the freezer for more than a couple hours, it turns frozen solid as a brick! Any tips to help it stay creamy? Egg yolks? Gelatin? Heavy cream? 🙂

Trackbacks

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