Creamy, delicious and insanely simple, this sugar-free ice cream is perfect for pizza night, movie night, or hot weekends on the patio.
- 1 13.5oz can of full-fat coconut milk
- ¾ cup granulated xylitol*
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
- 3/4 teaspoon arrowroot powder
- 2 ½ cups heavy whipping cream, divided into 2 cups and a ½ cup
- 4 large egg yolks
- 1 tablespoon vanilla extract
- 1 tablespoon of vodka (to prevent hard freezing)
- Combine coconut milk, vanilla bean paste, xylitol, and salt in a saucepan over medium to medium-high heat. Whisk until coconut milk is completely melted and incorporated with the other ingredients and allow to simmer for 10-15 minutes.
- While the coconut milk is simmering, separate the egg yolks from the whites and add yolks to a mixing bowl, along with the ½ cup of cream.
- Once coconut milk has simmered for 10-15 minutes, remove 1 cup of hot coconut milk mixture from the saucepan and slowly add to egg yolk mixture while whisking.
- Slowly pour all the egg yolk mixture into the simmering saucepan, while whisking briskly. Cook until temperature reached 185°F, or about 5 more minutes.
- In a small juice glass, dissolve arrowroot into a tablespoon or two or cold water. Slowly add the arrowroot mixture to the saucepan while whisking. Remove saucepan from heat and allow to cool. Once the coconut mixture has cooled off somewhat, cover with saran wrap and place in the freezer for 30 minutes so that the mixture can chill.
- While coconut milk mixture is chilling, add the 2 cups of heavy whipping cream to a large mixing bowl. Using a hand-mixer, blend on high until cream thickens and stiff peaks form.
- Gently fold chilled coconut milk mixture, 2 tablespoons of vanilla extract, and 1 tablespoon of vodka into the whipped cream, being careful that the whipped cream keeps its fluff.
- Pour ice cream into a metal bread loaf pan or glass container and cover with multiple layers of saran wrap. Place in freezer and allow to chill for at least 4 hours before serving.
- To serve, place ice cream out on the counter for a minute to soften, then dish into individual ramekins or custard cups.
PRO TIP: for a fun twist on your ice cream, mix fruit, cookie bits, or candy pieces into your freshly-made ice cream, then dollop mixture into 3oz disposable paper cups. Place a wooden popsicle stick in each cup and freeze for at least 4 hours. To enjoy, just tear off the paper cups!
*Note that xylitol is extremely poisonous for dogs. If using xylitol, make sure that your pet cannot access your baking tools, countertops, or the finished cobbler.