Dairy-free doesn’t mean ice cream free! This creamy dairy-free vanilla ice cream includes all of the same wonderful flavors and textures of traditional ice cream.
Dairy-free vanilla ice cream
6 large eggs yolks
1 cup coconut milk
1¼ cups unsweetened almond milk
1⁄3 cup xylitol
1⁄3 cup mild flavored oil avocado oil
2 tsp vanilla extract
1⁄8 tsp salt (optional)
In a heavy saucepan over low heat, heat the coconut milk and almond milk, stirring with a whisk. Add the egg yolks. Continue whisking on low heat until the custard begins to thicken.
Add the sweetener and whisk until completely dissolved. Continue heating, whisking constantly, until the custard thickens, about 10 minutes.
When the custard coats the back of a wooden spoon or reaches 140°F (60°C) on a thermometer, remove the pan from the heat. Do not allow the mixture to warm to over 140°F (60°C) or the eggs will begin to cook.
Add the oil, vanilla, salt, and mix together in a blender. Allow the ice cream to cool in the refrigerator.
When the ice cream mixture is cool, freeze in an ice cream maker, following the manufacturer’s directions. Continue processing the ice cream until it is frozen or reaches your desired consistency. Store in the freezer.
Adding the oil to the mixture makes the ice cream super creamy and less icy. A mild flavored oil such as avocado or Manzanilla olive oil works well. A nut oil such as almond oil, walnut, or hazelnut oil add a fantastic flavor too.