No one will believe this ice cream is parve and if you don’t like coconut, don’t worry the flavor is very subtle.
Pareve (Dairy Free) Coconut Ice Cream
Servings
6 Servings
Ingredients
- 2 cans coconut milk
- 3/4 cup sugar
- pinch about 1/8 teaspoon salt
- 1 vanilla bean or 1 cinnamon bark optional
- 5 large egg yolks
- 3/4 teaspoon vanilla extract
- 1 cup chocolate chips mleted
Instructions
- Pour contents of 11/2 cans coconut mlik into a saucepan, reserve the rest in a bowl. Add sugar and salt to the saucepan. Place over low heat, and warm the mixture until very warm to the touch, stirring until the sugar is dissolved. If using vanilla bean, scrape the seeds into the mixture and add the bean or add the cinnamon stick to the warm mixture. Cover, remove from heat, and let steep at room temperature for 30 minutes.
- In the bowl with the reserved coconut milk, whisk together the egg yolks (save whites for a nice omelet or meringues). Slowly ladle about 1/3 of the warm, steeped coconut milk from the saucepan into the egg yolks, whisking constantly while you pour. Then pour the egg mixture back into the saucepan. Add vanilla.
- Stir the mixture constantly over medium heat with a flat-ended wooden spoon or silicone spatula, scraping the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula (or 170º on an instant-read thermometer — don’t let it go above 185º or your eggs will scramble). Pour this custard through a strainer and stir over an ice bath to cool.
- Refrigerate for at least several hours or overnight to chill completely, remove the vanilla bean, and freeze according to your ice cream maker’s instructions.
- Melt chocolate chips in the microwave for about 30 seconds or until melted, checking and stirring every 15 seconds. Drizzle the warm chocolate into the ice cream during the last moments of churning. The chocolate will freeze and break up at contact with the cold churning ice cream, leaving you with little bits of chocolate throughout.
- Enjoy.
Yes, but the coconut milk is in a can and the almond milk comes in a carton. I went ahead and used 3 cups of almond milk and will hope for the best.
Oh sorry about that, It probably would be between 3 and 4 cups so you did good. Keep me posted.
Same as the coconut milk
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
http://www.facebook.com/joyofkosher
Twitter @joyofkosher
What is the measurement for almond milk in this recipe?
I personally have a hard time making really good ice cream that can sit in the freezer overnight without using the eggs.
You can try modifying this raspberry version to vanilla – http://www.joyofkosher.com/recipes/vegan-raspberry-ice-cream/
or this one http://www.joyofkosher.com/recipes/banana-coconut-ice-cream/
Finally, your best and easiest option is to try a pudding ice cream, use vanilla ice cream instead of butterscotch in this recipe http://www.joyofkosher.com/recipes/butterscotch-pudding-ice-cream/
i’m allergic to raw eggs any ideas for a pareve vanilla ice cream
I think the can works best, because it is fattier, but it should work, just might not be as creamy.
Can I use coconut milk from the carton for this recipe?
I love this recipe
I wanted to make it too, but I don’t have enough coconut milk :(. I would warm the can up a bit by placing it under some hot water or just mix as best as you can before taking out that half can. Enjoy and have a great Shabbos.
Making this again, but I’m wondering – you call for “3/4 teaspoon vanilla extract” but it’s never used in the recipe. Also, how would you suggest halving a can of coconut milk? Depending on the weather, up to 3/4 of the can is solid, with only a bit of liquid at the bottom… I figure I’ll work it all out, but suggestions are welcome.
I am so glad it worked that way, thanks for letting us know.
Made this tonight for Shabbos. Froze it using Shoshana’s deep freeze / food processor technique on this site.
http://www.joyofkosher.com/2011/08/how-to-make-ice-cream-without-an-ice-cream-maker/
Beautiful!
I have found it at many kosher markets as well as some supermarkets, I think the Roland brand is one of the hechshered options but there are a couple. Also, they now have coconut milk in the fridge with soy milk, some of those are certified, but I am not sure they will work the same. Finally, I did read that Rabbi Eidlitz says coconut milk that is not from China doesn’t need a hechsher. Good luck.
Where can one get kosher coconut milk? I’ve looked in many different grocery stores but none of the cans have a hecksher on them.
Here you go, instructions to make ice cream without an ice cream maker – http://joyof.kosher.com/2011/08/12/how-to-make-ice-cream-without-an-ice-cream-maker/
good question-any recipes that don’t require an ice cream maker? I don’t have that either.
this recipe sounds delicious but I dont have an ice cream maker. Is there any other way of making it?