Between its creamy, dreamy texture, and the flaky sea salt bringing out the best in the sweet, floral honey, you’re looking at a dream bowl of ice cream. Amanda Paa of Heart Beet Kitchen took inspiration from a couple of sources, and after 8 batches, struck gold. Here are the keys to silky smooth, flavorful dairy-free ice cream:
- Making a slurry of starch and some of the coconut milk gave it the thickness that typically comes from egg yolks. Try using tapioca starch, as most people can tolerate that versus cornstarch.
- Use a liquid sweetener instead of sugar to prevent ice crystals from forming.
- Instead of using all coconut milk, use 1 part coconut cream to 1 part coconut milk. The higher fat content of the cream is exactly what’s needed to replace that of dairy and eggs.
- Alcohol – it can be a magic ingredient in cooking too. This concept is rooted in the fact that hard alcohol will not freeze solid.
Try this recipe for yourself at home and let us know your thoughts:
- 1 tablespoon tapioca starch (or arrowroot starch)
- 1 14.5-ounce can full-fat coconut milk
- 1 14.5-ounce can coconut cream
- 2/3 cup raw honey, divided
- 2 1/2 teaspoons pure vanilla extract
- 1 tablespoon vodka (optional)
- 1 1/2 tablespoons Maldon sea salt
- Large bowl filled with ice
- Large Ziploc bag
- To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.
- In a large saucepan, bring remaining coconut milk, coconut cream, and 1/3 cup honey to a boil. Stir in tapioca starch slurry and boil for 1 1/2 minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.
- Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath. Refrigerate ice bath for at least 4 hours, or overnight.
- Pour ice cream mixture into your KitchenAid® Ice Cream Maker Attachment bowl with the dasher secured. Attach the Ice Cream Maker Attachment to your KitchenAid® Stand Mixer. Churn on “stir setting” (low) for 13-14 minutes, until ice cream is of soft serve consistency. At this point sprinkle in 1/2 tablespoon salt and churn for 30 more seconds.
- Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.
- Drizzle 2 tablespoons honey and 1/2 tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.