Rich coconut milk and gentle honey, flecked with vanilla bean and all blended together into cool, icy GAPS ice cream won’t have you missing the raw cream. I promise. As yummy as cream is…I mean look at those flecks of vanilla bean! I’m always a sucker for those.
This dairy-free ice cream is perfect for those with a true lactose intolerance or milk protein allergy. Coconut milk is a traditional food, contains plenty of good fats, and thickens up beautifully in this recipe to make a decadent dessert that is gentle and nourishing.
Plus, this simple recipe is easy to whip up, and is even completely GAPS-legal for those who miss having ice cream!
Coconut has a natural sweetness, not mention it is one of most tasty traditional foods I have come across. Coconut milk has a good amount of coconut oil in it, and coconut oil is touted for its lauric acid, a saturated fat and medium-chain fatty acid that benefits your heart.
Despite all the concern the vast majority of Americans have about saturated fat, I’m here to tell you that there is good news: fat is good for you. Traditional fats like the ones found in this coconut milk are healthy. People ate them for tens of thousands of years, and found vibrant health by doing so.
Honey-Coconut Milk Ice Cream (GAPS)
3 cups coconut milk (buy coconut milk here)
2/3 cup raw honey (buy raw honey here)
1 teaspoon vanilla extract (buy extracts here)
1/2 vanilla bean, scraped (or use another teaspoon of extract) (buy vanilla beans here)
1/2 teaspoon sea salt (buy unrefined sea salt here)
- In a large mixing bowl, whisk together the coconut milk and honey. Add vanilla bean scrapings or extract, and the salt. Whisk again to combine.
- Freeze according to the instructions of your ice cream maker. (Usually you will have to freeze the bowl for at least 24 hours, so make sure you plan ahead!)
- After the ice cream is frozen, scrape into a container and freeze for another 3-4 hours or overnight to “ripen” and let the ice cream solidify even more. Then you’re ready to chow down!
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