Holy crap, how is it already July!?!?! I feel like time has just flown by these past few months, which personally I am kind of happy about since my husband has been gone. As much as I am a proponent of living in the moment, it gets a little hard to do when you’re missing your other half. You can’t blame me for that, right? But he comes home in a week and a half and I am sooooo excited! This is our first deployment and I think I’ve handled it pretty well but it hasn’t exactly been easy. What has helped significantly (besides my awesome friends and family) is knowing that it is only for three months and that he is somewhere safe. I feel really fortunate that this was the case for our first deployment and hopefully I’ll be prepared to handle longer ones in the future.
My husband is not really into sweets, unlike me who can go to town on a batch of chocolate chip cookies, or any other cookie, or just the bag of chocolate chips. He may pass on a cupcake, a cookie, or a brownie (I know, I don’t get it either), but give him a pint of ice cream and he will finish it in one sitting. Being the nutrition nazi that I am, I prefer that he not eat ice cream from CAFO (concentrated animal feeding operation) cows that’s full of high fructose corn syrup and other chemicals and preservatives. He still will on occasion (I don’t completely deprive my husband) but when I can I will buy him ice cream made from real, whole food ingredients. Not only is this more expensive, but I also don’t get to partake except on rare occasions because I try to avoid large amounts of dairy (as with nuts, dairy and I don’t get along too well).
So in an effort to save some money, avoid icky chemicals and refined sugar, and still have a delicious treat we can both enjoy, I set out to make the perfect dairy free ice cream and I think I succeeded! This ice cream is incredibly creamy with a strong vanilla flavor and a subtle sweetness from the honey. It was also super simple to make: just throw the ingredients in a pot, heat up slowly while whisking, chill overnight, then churn in your ice cream maker for 15- 20 minutes. Easy peasy!
- 1 can full fat coconut milk
- 2 Tbs honey (or more if you'd like it a little sweeter)
- 1 tsp vanilla extract
- 2 egg yolks
- 1 vanilla bean (if you don't have a vanilla bean just add more extract)
- Put coconut milk, honey, vanilla extract and egg yolks into a small pot
- Carefully slice the vanilla bean down the middle with a paring knife
- Open the vanilla bean and scrape the insides into the pot with a spoon
- Place pot on the stove over medium low heat, whisking constantly
- Heat until the custard covers the back of the spoon (if you run your finger along the spoon, the custard shouldn't run back in on itself)
- Pour into a bowl and cool in the refrigerator for 2-3 hours or overnight
- When chilled, place into ice cream maker and let it churn according to manufacturer's instructions (mine took about 20 minutes)
- Place in freezer to harden or serve immediately
This recipe would be perfect to bring to a 4th of July celebration. Top with some fresh blueberries and strawberries for the perfect red, white and blue treat! Or bake some cookies and use it as the filling for ice cream sandwiches! My plan? Get some Revive Rootbeer Live Soda and make a root beer float to share with my hubby when he gets home. I’ll probably have to make another batch of ice cream though because I may or may not have already killed this batch. I shared, I promise 🙂
In vibrant health,