Coconut Crunch Vanilla Ice Cream
This ice cream actually has a mysterious secret that happened to develop one day with just the intention of putting more nutrition
into the recipe. We were pleasantly surprised by the results!
I use a 6 qt ice cream maker. And we do it the old-fashion way of taking turns making muscles with the hand crank. I place the canister and turner into the freezer for a couple of hours or overnight ahead of time.
Ingredients list:
4 pints of organic heavy cream
13.5 oz organic coconut milk
6 organic or pastured raised eggs
2 large dashes of organic vanilla extract 2 cups of raw unfiltered honey
2 cups of organic extra virgin coconut oil
You could use a blender to do this, but the volume will be too much, so you
will have to do it in two batches. I use a large mixing bowl and use a hand
mixer. Put the eggs in first and beat them for about 30 seconds.
Then add the heavy cream, coconut milk, vanilla, and honey. Mix well.
Then pour into the cold canister and churn for about 10 minutes.
Then stop and add in the coconut oil.
Quickly put the top back on and continue to churn until it reaches
soft-serve consistency - doubling in volume.
Then place into dishes with lids or saran wrap to go into the freezer to
complete setting up.
Now here is the surprise! The coconut oil actually will not taste at all like
oil. Instead it gives the affect of having chocolate chunks in the ice cream.
I know this is hard to believe, but it is true and it really makes the ice cream
so much more enjoyable. Enjoy!