REAL ICE CREAM ahead! Paleo Double Chocolate Custard Ice Cream to be exact. I am so fed up of browsing the freezer aisle and all it’s so-called “healthy” dairy-free ice creams that are loaded with so much garbage and sugar… anyone else?! While it might require some planning to make your own at home, it’s well worth the effort and will taste 10x better than any pint you’ll find out there. Especially when you have a favorite recipe made with simple ingredients that you can tailor to your own needs. Since I was craving some legit CUSTARD-BASED ice cream… I had myself a testing session and am so excited about the results. This recipe has a traditional (well, almost… minus the dairy) custard-base with pasture-raised egg yolks and full-fat coconut milk & coconut cream in place of half & half which does require some patience… but guys, did you see that photo?? LOOK AT HOW CREAMY, DREAMY, AND DECADENT the result is. It’s worth the extra steps in my book.
KEY INGREDIENTS & TIPS
- I’m making my own “half & half” using full-fat coconut milk & coconut cream (promise, you won’t taste the coconut if that concerns you)
- The sweetener you use is totally up to you, I like coconut sugar OR, I used monk fruit sweetener this time around because my hubby’s sugar is NO BUENO right now and we are really dialing it back. Monk fruit sweetener, while “newer” to the market is diabetic-safe and does not cause a blood sugar spike. So while I’m all for maple syrup, honey, and even coconut sugar in moderation in my recipes… I love having this option that’s diabetic-safe as the concern is currently real but summer and life goes on, and options are out there.
- YOLKS! Let’s talk about it. I love to use Vital Farms brand because seriously no other brand feeds their hens like they do. I sat in on a brunch with this brand and learned ALL ABOUT their feed, their care, and even got to see a 3d version of how they live and was kind of jealous hahaha – they’re also the best eggs for those with sensitivities or Autoimmune disease in my opinion, since the feed is so clean and has the least amount of soy. They never bother me. Also, the yolk is literally the color of sunshine!! No matter what, make sure you use the freshest eggs possible so you have the highest quality custard possible!
- CACAO and chocolate… I’m a stone cold chocoholic. For reals. I used 100% dark chocolate and cacao powder, sweeten it yourself (more control).
- Mix-ins, your call! I used sliced almonds and cacao nibs but you can use anything you’d like towards the end of mixing. I like the added crunch because this stuff is so RICH (#NotaComplaint), it breaks it up a bit.
- Lastly, the hardware… Just some mixing bowls and of course an ice cream maker, this is the one I use and I always keep the bowl in the freezer when I’m not using it.
*For my egg-free folks, I haven’t forgotten about you!! But I do love eggs on occasion (1x or 2x a week max…I learned from the AIP diet that less is more, but I can still enjoy them). There are many fabulous egg-free dairy-free ice creams out there and if I come up with an awesome recipe for it, you know I’ll share!
Luscious double chocolate ice cream with an (almost) traditional custard base with fresh egg yolks and coconut milk & cream takes dairy-free ice cream to the next level! You'll love this simple recipe, and the extra steps are well worth it for the decadent result.
- 1 13.5 oz. can full-fat coconut milk
- 1 13.5 oz. can full-fat coconut cream
- 1/4 cup unsweetened cacao or cocoa powder
- 5 ounces about 1 heaping cup chopped dark chocolate (preferably unsweetened, 100%), or semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/3 cup granulated sweetener i.e. monk fruit or coconut sugar
- 5 large egg yolks
- Pinch fine salt
- sliced almonds
- cacao nibs
Mix coconut milk with coconut cream in a blender or shake in a mason jar until well blended. Set aside.
Prepare an ice bath inside a large mixing bowl or roasting pan. Set another large mixing bowl inside the ice bath and set a fine-mesh strainer over top.
In a medium saucepan, combine 1 1/2 cups of your coconut "half-and-half" (milk and cream) with the cocoa powder. Simmer over medium-low heat for approx. 1 minute, stirring with a whisk until all the cocoa lumps have broken up. Remove from the heat and add the chopped chocolate, stirring until melted. Stir in the vanilla extract and cinnamon.
In a medium mixing bowl, whisk together the sweetener, egg yolks, and salt until pale yellow.
In another medium saucepan, bring the remaining 1 1/2 cups of coconut "half-and-half" to a simmer over medium-low heat. Once hot, remove from the heat and slowly pour about 1 cup of the coconut "half-and-half" into the egg mixture, whisking constantly to avoid cooking the eggs. Pour the milk and egg mixture back into the saucepan. Cook over low heat, stirring constantly until it registers 170°F on a thermometer and a finger drawn across the back of the custard-covered wooden spoon leaves a trail. This may take several minutes, have patience.
Remove the pan from the heat and pour the mixture through the fine-meshed strainer into the bowl over the ice bath. Pour in the chocolate mixture, scraping with a spatula to get every last bit from the pan. Whisk until the custard is smooth. Stir in any mix-ins like sliced almonds and cacao nibs (1/2 cup of each). Chill over the ice bath for 15 minutes, stirring occasionally.
IMPORTANT: Taste your ice cream base, if it's not sweet enough, or requires more cinnamon maybe... you can adjust it now. If making sweeter, I'd recommend using a liquid sweetener like maple syrup or honey instead of granulated because it will mix the best.
Once the ice cream base is cool, cover with a sheet of plastic wrap pressed directly on the surface of the custard. Refrigerate until completely chilled, at least 3 hours or overnight. Once chilled, freeze the ice cream base in an ice-cream maker according to the manufacturer’s instructions. Transfer to a freezer container and freeze until desired consistency.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!