This will probably be my last ice cream post for a while since cold weather is just right around the corner. I have so enjoyed trying all of these recipes for the first time. My little ice cream maker has gotten quite a work out since July and I have figured out how to make most ice cream recipes dairy free. A few of the treats I have posted about came from a vegan cookbook that are dairy free to begin with. This recipe was not. I found it on the blog That Skinny Chick Can Bake and make it dairy free myself. Go here for the original recipe.
I was afraid that the marshmallow flavor would not be strong enough to mask the coconut milk, but it was. Also, this was the first ice cream recipe that used a cooked custard base and the texture was amazing. So creamy! I served this with a hot fudge pie. The pie did not turn out quite like I wanted, but at least the ice cream made up for it!
2 cups dairy free milk (I used soy.)
10 oz. marshmallows
1 can coconut milk
1/2 cup sugar
4 egg yolks
2 tbsp. vanilla
In a large pot, melt the marshmallows with the soy milk over medium heat, stirring frequently until smooth. Cool at room temperature.
Heat the coconut milk in a sauce pan over low-medium heat until almost boiling. In a bowl, preferably one with a pour spout if possible, whisk the egg yolks and sugar together. Slowly drizzle a little hot coconut milk into the yolk mixture, whisking constantly so the egg yolks don’t scramble. Repeat the process until all of the coconut milk is added. Add the vanilla.
When the marshmallow mixture has cooled, add to the egg mixture. Whisk to combine. Refrigerate over night then process in your ice cream maker according to instructions. Enjoy!!!
Please join me over at Miz Helen’s Country Cottage for Full Plate Thursday.
Picture Perfect Cooking 