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Ingredients
- 1 15 oz can of full-fat coconut milk
- 3 egg yolks
- 3 to 4 TBS of Organic Cacao powder I used 4 for a darker chocolate flavor
- 1 / 2 Cup maple syrup
- 1 Tsp. Vanilla
- 1 / 2 Tsp sea salt
- 1 / 4 cup chopped almonds
Ingredients
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Instructions
- Heat almonds in a frying pan until toasted. Set aside
- Place egg yolks, cacao powder, salt, and maple syrup in a medium mixing bowl and whisk until smooth
- Heat coconut milk over medium heat until just simmering
- Slowly pour hot coconut milk slowly a little at a time into egg mixture whisking constantly to temper the eggs.
- When all the coconut milk is whisked in, transfer the mixture back to the saucepan and return to low heat.
- Continue whisking until the mixture thickens into a custard-like consistency, about 15 minutes. Whisk in vanilla.
- Once the mixture has thickened remove from the heat and put in the frig to cool down completely about 2 hours. Once it has cooled pour into ice cream maker and process according to directions on the machine. I churn it about 20 minutes and then pour in the chopped almonds and churn until it's the way I like it, about 10 to 15 more minutes. The Store in the freezer and allow to freeze for about a 1 hour or overnight before serving.
Recipe Notes
Gluten Free Lady www.glutenfreelady.com
