Homemade vanilla + toasted almond +coconut ice cream

If you’ve read my 50 random things post you may know that one of my weaknesses in life is ice cream.  But the sugar + milk content usually makes me feel ill after indulging in even the smallest amounts (not sure if I’m a bit lactose intolerant) so when I found this recipe for vanilla ice cream using no sugar I wasn’t sure but tried it out.  Plus I got an ice cream maker at the thrift store and was super excited to test it (insert Thrift store song here, thanks Amanda).  This is seriously the best ice cream I’ve ever had.  I highly recommend getting yourself an ice cream maker, you’ll never want store bought again! (ok, ok, except for Starbucks ice cream in carmel machiatto, but that’s it)ice cream maker DSC_0030 DSC_0032 DSC_0034 DSC_0036 DSC_0038

Ingredients for 8 servings (recipe adapted from Eating Well):

1 1/2 tsp unflavored gelatin// 1 Tbs water// 3 C organic heavy whipping cream(or use low fat milk), divided// 3 large egg yolks// 1 14 oz can sweetened condensed milk// 1 tsp vanilla extract// 1/2 C toasted coconut flakes// 1/2 C chopped toasted almonds


1. Sprinkle gelatin over water in a small bowl stirring a bit, let stand

2. Pour 1 1/2 C milk into a large saucepan. Add the vanilla.

3. Heat the milk over med. heat until steaming. Whisk egg yolks and condensed milk in a med. bowl. Gradually pour in the hot milk, whisking until blended. Return the mix to the pan and cook on med. heat stirring with a wooden spoon until the back of the spoon is coated 3-5 minutes.  Do not boil or it will curdle, eewww.

4. Strain the custard through a mesh sieve into a clean large bowl. Add the gelatin and whisk until it’s melted. Whisk in 1 1/2 C milk that remains. Cover and refrigerate until chilled, at least 2 hours.

5. Whisk the ice cream and pour into the canister of your ice cream maker and follow the directions to freeze the ice cream mixture. (for mine, I added the ice and ice cream salt, then it took about 30 minutes in the maker to freeze). Add the coconut flakes and toasted almonds during the last 5 minutes of freezing, and save some to sprinkle of top if you like.   To toast: cook in a skillet over med. -low heat stirring constantly until fragrant and lightly browned, 2-4 minutes.  Let them cool before adding them to the ice cream maker.

Since I used heavy whipping cream instead of low fat milk this is like a custard and a small amount of 1/2 cup is a perfect serving size.  You won’t even notice there is no sugar in this, it’s pretty perfect.

And happy friday folks, what are you up to for this superbowl weekend?


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