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salty honey coconut milk ice cream {dairy-free}

4.8

(13)

heartbeetkitchen.com
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 510 minutes

Servings: 4

Cost: $8.39 /serving

Ingredients

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Instructions

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Step 1

To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.

Step 2

In a large saucepan, bring remaining coconut milk, coconut cream, and 1/3 cup honey to a boil. Stir in tapioca starch slurry and boil for 1 1/2 minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.

Step 3

Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath. Refrigerate ice bath for at least 4 hours, or overnight.

Step 4

Pour ice cream mixture into your ice cream maker. I churn mine with my KitchenAid stand mixer attachment, on “stir setting” (low) for 13-14 minutes, until ice cream is of soft serve consistency. At this point sprinkle in 1/2 tablespoon salt and churn for 30 more seconds.

Step 5

Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.

Step 6

Drizzle 2 tablespoons honey and 1/2 tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.