Instead of milk or cream, this decadent ice cream recipe starts with canned coconut milk.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Split vanilla bean down center; scrape out seeds with a spoon. In a large saucepan whisk together vanilla seeds, coconut milk, honey, egg yolks, oil, and a pinch of salt. Cook and stir over medium heat 10 minutes or until mixture thickens enough to coat the back of a wooden spoon, stirring constantly.

  • Transfer to a large bowl; cool slightly. Cover surface with plastic wrap. Chill at least 2 hours.

  • Stir vanilla into mixture. Freeze in a 11/2- to 2-qt. ice cream freezer according to manufacturer’s directions. Transfer to a freezer container; cover. Freeze 4 to 6 hours or until firm. Let stand 10 minutes before scooping. Top with blackberry preserves and coconut chips.

Nutrition Facts

426 calories; 29 g total fat; 25 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 61 mg cholesterol; 101 mg sodium. 37 mg potassium; 39 g carbohydrates; 1 g fiber; 32 g sugar; 1 g protein; 0 g trans fatty acid; 82 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 2 mg iron;