Homemade Dairy-Free Vanilla Bean Coconut Frozen Custard: Rich, Creamy & Irresistible
There’s a universal truth in our household: a deep, undeniable love for ice cream. It’s often the answer to any culinary question – whether it’s an impromptu dinner, an afternoon snack craving, or simply a desire for a comforting treat. We embrace it with open arms! However, this delightful indulgence presents a minor challenge for us. My husband, unfortunately, can only tolerate dairy in very small, limited quantities. This is often a concern for many, especially those dealing with conditions like Ulcerative Colitis, where dietary management is crucial for symptom control. For those interested in understanding more about managing such conditions through diet, you can find insights into our journey here.
The need for a truly satisfying dairy-free alternative became apparent. We sought a dessert that could rival the richness and creaminess of traditional ice cream without causing discomfort. This quest led me to develop a decadent, dairy-free frozen custard recipe that not only met but exceeded our expectations. This recipe transforms simple, natural ingredients into an incredibly smooth and flavorful frozen treat, perfect for anyone looking to enjoy the joy of ice cream without the dairy.
In recent weeks, we’ve explored our fair share of store-bought dairy-free ice creams, and while some are delicious, they come with a hefty price tag. It’s astonishing how expensive they can be – often $5 to $6 for a mere pint! Considering that a pint often feels like a single serving when you’re truly craving ice cream (just kidding, mostly!), the cost quickly adds up. This inspired me to create a homemade version that is not only healthier and free from questionable additives but also significantly more affordable. Our homemade dairy-free vanilla bean coconut frozen custard costs approximately $5 to make 1.5 quarts, which is equivalent to three pints! This means you can enjoy this luxurious dessert at just one-third of the cost of store-bought options. This makes homemade dairy-free frozen custard a wonderfully budget-friendly alternative for frequent enjoyers.
Beyond the cost savings, one of the greatest advantages of making your own frozen custard is having complete control over the ingredients. This recipe prides itself on using wholesome, natural components that contribute to its exceptional flavor and texture. We start with full-fat coconut milk, which is the cornerstone of its incredible creaminess and rich base, providing a wonderful tropical note. For that classic custard texture, we incorporate egg yolks, which also add a beautiful depth of flavor. The star flavor, of course, is vanilla, which we layer using both fragrant vanilla beans and pure vanilla extract for a truly complex and aromatic profile. While we aim for natural goodness, a touch of sweetness is essential, and we opt for organic brown sugar to add a subtle caramel note and depth to the flavor (always remember, moderation is key!). I’ve even shared this dairy-free delight with friends who are staunch lovers of traditional ice cream, including our dear Libby, and it consistently receives rave reviews. It’s truly a winner, proving that dairy-free doesn’t mean compromising on taste or texture.
This homemade dairy-free frozen custard is a fantastic option for various dietary needs. Whether you’re managing a dairy intolerance, exploring a paleo or Whole30 reintroduction phase, or simply seeking a delicious and healthier frozen dessert, this recipe delivers. It’s naturally gluten-free and can be adapted with different natural sweeteners if you prefer alternatives to brown sugar. The secret to its velvety smooth texture lies in the combination of full-fat coconut milk and tempered egg yolks, which create a rich base that churns into pure bliss in an ice cream maker.
Coconut Vanilla Bean Frozen Custard
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Ingredients
- 2 cans Full Fat Coconut Milk
- 3/4 cup Organic Brown Sugar
- 3 egg yolks
- 1/2 teaspoon Vanilla Extract
- 1 Vanilla Beans split and scraped (optional)
- dash of salt
Instructions
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Bring the coconut milk to a soft boil.
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In a separate bowl combine the sugar and egg yolks.
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Slowly add the hot milk to the egg mixture, whisking constantly, to prevent the eggs from clumping together.
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Stir in vanilla extract and scrapped vanilla bean.
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Chill in the refrigerator for at least one hour.
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Pour into ice cream maker as directed.
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When ice cream is as thick as desired eat right away or freeze to eat later.
Nutrition
Making your own frozen custard at home, especially a dairy-free version, might seem intimidating at first, but it’s surprisingly simple and incredibly rewarding. The key to a smooth, lump-free custard is proper tempering of the egg yolks. This involves slowly whisking a small amount of the hot coconut milk into the egg yolk mixture before adding it back to the main pot. This gradual temperature increase prevents the eggs from scrambling, ensuring a silky-smooth base for your frozen dessert. Once the base is prepared, chilling it thoroughly in the refrigerator is crucial. A cold base churns more efficiently in an ice cream maker, resulting in a creamier texture with smaller ice crystals.
Tips for Perfect Dairy-Free Frozen Custard:
- Full-Fat Coconut Milk is Essential: Don’t substitute with light coconut milk or other dairy-free milks. The high fat content in full-fat coconut milk is what gives this custard its characteristic richness and creamy texture, preventing it from becoming icy.
- Vanilla Bean vs. Extract: While vanilla extract adds great flavor, a split and scraped vanilla bean provides an unparalleled depth and beautiful flecks of vanilla throughout the custard. If you have them, use them! For an extra boost, you can infuse the coconut milk with the vanilla bean pod while it heats, then remove the pod before tempering the eggs.
- Tempering is Key: As mentioned, slowly adding hot liquid to the egg yolks while whisking vigorously is vital. This prevents cooked egg bits in your custard. If you’re nervous, use a ladle and add the hot milk tablespoon by tablespoon at first.
- Thorough Chilling: For the best results, chill your custard base for at least 4 hours, or even overnight. The colder the base, the better it will churn in your ice cream maker, leading to a smoother and creamier final product.
- Ice Cream Maker Matters: A good quality ice cream maker will make all the difference. Follow your specific machine’s instructions for churning, as times can vary.
- Serving Consistency: This frozen custard is wonderfully soft-serve-like right out of the machine. For a firmer, more scoopable consistency, transfer it to an airtight container and freeze for another 2-4 hours. Keep in mind that homemade dairy-free frozen desserts can freeze quite hard due to the lack of stabilizers found in commercial products. If it’s too hard, let it sit on the counter for 10-15 minutes before serving.
Creative Variations for Your Custard:
While the classic vanilla bean and coconut combination is sublime, don’t hesitate to get creative with your dairy-free frozen custard! Here are a few ideas to inspire you:
- Chocolate Dream: Melt 1/4 cup of good quality dairy-free dark chocolate into the warm coconut milk base before tempering.
- Coffee Kick: Add 1-2 tablespoons of instant espresso powder or strong cold-brew coffee to the base for a coffee-flavored treat.
- Nutty Swirl: Swirl in a tablespoon or two of almond butter or cashew butter after churning for a rich, nutty flavor.
- Fruit Infusion: Blend in a cup of pureed fresh berries or roasted peaches to the chilled base before churning for a fruity twist.
- Spice it Up: A pinch of cinnamon or cardamom can add a warm, inviting complexity to the vanilla and coconut flavors.
Embracing a dairy-free lifestyle doesn’t mean sacrificing deliciousness. This vanilla bean coconut frozen custard proves that with a few simple, natural ingredients and a little love in the kitchen, you can create a dessert that is not only suitable for dietary restrictions but also incredibly satisfying for everyone. It’s a testament to the power of homemade goodness, offering a healthier, more affordable, and customizable option compared to anything you’ll find in the grocery store aisle.
Do you have to eat dairy-free? What are your favorite dairy-free desserts? Have you ever tried making your own homemade frozen custard or ice cream? Share your experiences and tips in the comments below!
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