Salty Honey Coconut Milk Ice Cream {dairy-free}


  • 1 tablespoon tapioca starch (or arrowroot starch)
  • 1 14.5-ounce can full-fat coconut milk
  • 1 14.5-ounce can coconut cream
  • 2/3 cup raw honey, divided
  • 2 1/2 teaspoons pure vanilla extract
  • 1 tablespoon vodka (optional)
  • 1 1/2 tablespoons Maldon sea salt, divided (not table salt, VERY IMPORTANT)
  • Large bowl filled with ice
  • Large Ziploc bag
Salty Honey Coconut Milk Ice Cream {dairy-free}


  1. To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.
  2. In a large saucepan, bring remaining coconut milk, coconut cream, and ⅓ cup honey to a boil. Stir in tapioca starch slurry and boil for 1½ minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.
  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.

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