As we venture upon summer, the temps are going to creep up and no doubt we’ll be looking in the freezer to cool us off!
Like any good Girl Scout, I am always prepared, especially when it comes to something cool and satisfying!
This recipe is really simple and you don’t have to own an ice cream maker to get it done! I will recommend for serving purposes that you freeze it in a shallow dish so that it thaws quickly and is easy to scoop out.
Adapted from the cookbook, The Paleo Kitchen
1 (14-ounce) can full-fat coconut milk ( I used coconut cream from Trader Joe’s)
2 tablespoons strong brewed coffee
2 tablespoons organic honey ( I used 2TBS Xylitol)
2 large egg yolks
1 teaspoon vanilla extract
½ cup chopped raw pecans ( I chopped 1/2 cup of mixed nuts)
1. Combine the coconut milk, coffee, honey, egg yolks, and vanilla in a saucepan. Heat gradually, whisking constantly, just until it comes to a low boil, then immediately remove the pan from the heat and let cool.
2. Transfer the mixture to a mixing bowl and cover with plastic wrap. Refrigerate for a minimum of 2 hours or overnight.
3. Place the cooled mixture in an ice cream maker and churn, following the manufacturer’s directions, until the desired consistency is reached. Immediately scoop the ice cream out of the ice cream maker so it doesn’t freeze to the sides of the bowl and stir in the chopped pecans by hand. Serve immediately.
Note: No ice cream maker? Once the mixture is tempered, transfer it to a bowl or bread pan and stick it in the freezer for 2 hours. Once frozen, just remove it from the freezer 15 minutes before serving to allow it to soften to a scoopable consistency. Scoop and serve.
*I think using whole heavy cream would be fantastic!
*I added chopped frozen gluten free brownie to my batch and it was MAGICAL!
I hope you can get creative with this recipe and have some fun!