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Dairy-free Vanilla Ice Cream

Dairy-free Vanilla Ice Cream Related:   desserts & sweets, gluten-free, July 4th, kid-friendly, North America, pareve, Passover, Shabbat, Shavuot, vegetarian

Prep time: 15 mins

Cook time: 30 minutes + overnight chilling and freezing time

Yield: 10-12 servings

Pareve, gluten-free, nut-free and soy-free desserts are hard to come by. Fortunately, the mighty coconut provides a creamy, delicious solution. This recipe works for making ice cream sandwiches, too! Just place a scoop between two of your favorite cookies after you churn the mixture and then freeze until ready to serve.


  • 2 cans full-fat coconut milk
  • ½ cup raw, unfiltered honey
  • 1 teaspoon vanilla extract
  • 4 egg yolks at room temperature
  • ½ cup mix-ins like fruit, chopped nuts or chocolate (optional)


  • In a medium pot over low heat, mix coconut milk and honey, until smooth and evenly combined. Bring to a gentle simmer, but do not let it boil. Remove from heat. Stir in vanilla extract.
  • In a separate bowl, whisk the egg yolks and add 5 tablespoons of coconut milk-honey mixture, 1 tablespoon at a time. This tempers the eggs, so you do not end up with scrambled eggs. Pour egg mixture back into coconut milk mixture in a slow stream while gently whisking. Place the mixture into the refrigerator for several hours (overnight is best).
  • Once completely chilled, pour the mixture into your ice cream maker and use according to the manufacturer’s instructions. If using fruit, nuts or chocolate, add them 5 minutes before ice cream is done churning. Transfer the ice cream to a container and freeze for 30 minutes. Stir ice cream gently and place back in freezer until ready to use. Best if consumed the same day.

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