Whole Foods’ Coconut Milk Ice Cream Recipe

This is a great recipe!  We just tried it out and are very happy with the results. Here are the modifications:

  • 2 cans of full-fat coconut milk
  • 1/2 C  ZSweet
  • 3/4 C raw organic cocoa powder
  • 1 C unsweetened coconut milk (milk substitute)
  • 4 egg yolks
  • 2 teaspoons vanilla extract

In a large bowl, whisk yolks and ZSweet together until pale yellow, 1 to 2 minutes. Add coconut milk and whisk again until well combined.

Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 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 according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.

coconuticecreamPrintable Recipe Card:
RecipePrintableV3_WholeFoodsIceCream

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