“A Scoop of Heaven” Coconut Milk Ice Cream

 I made this coconut milk ice cream recipe using some farm fresh ingredients. I asked my family to taste it and help me name it. I didn’t want to call it Vanilla Coconut Milk Ice Cream with Honey, Maple Syrup, Chocolate Chips, and Pecans. My daughter tasted it and immediately said “Oh wow, it’s like a scoop of heaven.” So, that’s what I named it.  It is definitely on my favorites list.

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Ingredients for “A Scoop of Heaven” Coconut Milk Ice Cream:

2 cups unsweetened full fat coconut milk

1/4 cup raw honey (Not for infants under 1 year  old.)

1/4 cup pure maple syrup

1 teaspoon pure vanilla extract

Dash of sea salt

1/4 cup dairy free mini chocolate chips

1/4 cup chopped pecans

Instructions for “A Scoop of Heaven” Coconut Milk Ice Cream:

Pour all ingredients (except for the chocolate chips and pecans) into a quart jar, replace lid tightly, and shake until maple syrup and honey is dissolved. I have the kids pass the jar around, taking turns shaking it. 

Pour into a 1 quart or larger electric ice cream freezer  and allow ice cream to churn until it starts to stiffen, but is still mixing. 

While the ice cream machine is still running, add the 1/4 cup mini chocolate chips and 1/4 cup chopped pecans and then freeze until stiff. This should take about 30-40 minutes total, depending on your ice cream freezer.  Enjoy!

This recipe is best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.

Here are a few things you may need for this recipe:

FarmgirlPaleo.com contains affiliate links. If you make a purchase through an affiliate link, I will make a commission at no extra cost to you. Thank you for supporting us and keeping our website going.

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“A Scoop of Heaven” Coconut Milk Ice Cream

2015-01-19 17:40:45

I made this coconut milk ice cream recipe using some farm fresh ingredients. I asked my family to taste it and help me name it. I didn’t want to call it Vanilla Coconut Milk Ice Cream with Honey, Maple Syrup, Chocolate Chips, and Pecans. My daughter tasted it and immediately said “Oh wow, it’s like a scoop of heaven.” So, that’s what I named it. It is definitely on my favorites list.

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Ingredients

1. 2 cups full fat coconut milk
2. 1/4 cup raw honey (Not for infants under 1 year old)
3. 1/4 cup pure maple syrup
4. 1 teaspoon pure vanilla extract
5. Dash of sea salt
6. 1/4 cup dairy free mini chocolate chips
7. 1/4 cup chopped pecans

Instructions

1. Pour all ingredients (except for the chocolate chips and pecans) into a quart jar, replace lid tightly, and shake until maple syrup and honey is dissolved. I have the kids pass the jar around, taking turns shaking it.
2. Pour into a 1 quart electric ice cream freezer and allow ice cream to churn until it starts to stiffen, but is still mixing.
3. While the ice cream machine is still running, add the 1/4 cup mini chocolate chips and 1/4 cup chopped pecans and then freeze until stiff. This should take about 30-40 minutes total, depending on your ice cream freezer. Enjoy!

Notes

1. Tip: This recipe is best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.

By Nelle Weaver

Farmgirl Paleo https://www.farmgirlpaleo.com/