I know this combination of flavors might seem a little strange - coconut and Oreos? But I promise you, it's delicious. This is one of the best ice creams I've ever made, and easily the best dairy free ice cream I've ever made (I've only made two, but the first one was pretty bleh.) If you like coconut (or if you're a nursing mama whose baby still can't tolerate real milk and have learned to embrace coconut), you really need to try this...
Ingredients:
- 2 14 oz. cans of Thai Kitchen full fat coconut milk (brand matters here... I've tried other brands and they're not nearly as good)
- 4 eggs
- 2 tbsp vanilla extract
- 6 tbsp raw honey
- Oreos (I used about 15, but I like a lot of cookie in my cookies and cream)
- ice cream maker
Directions:
Set up a double boiler by placing a heat proof bowl over a pot of simmering water (be sure it's simmering and not a full rolling boil, as this will give you better control later). Add the coconut milk and vanilla extract to the bowl. Stirring fairly frequently, heat until the coconut milk is hot but not boiling.
Meanwhile, whisk the eggs well in a separate bowl. Once the coconut milk is hot, add a ladleful to the eggs while you're whisking - you want to bring the eggs up to the temperature of the coconut milk without scrambling them. Add in another ladleful of hot coconut milk to the egg mixture while whisking. Take the now hot egg mixture and whisk it into the bowl of coconut milk on the double boiler.
Now, whisk constantly until the mixture thickens to a custard. This may take several minutes. If it's getting too hot and starting to scramble, remove from the heat immediately but keep whisking, then return it to the double boiler. Once it has thickened to a custard, remove the bowl from the heat and let it cool.
Once the custard is cool enough for you to stick your finger in it and hold it there without burning, whisk in the raw honey. Put the custard base in the refrigerator for at least 6 hours (preferably overnight). Freeze in your ice cream machine per the manufacturer's instructions, adding in the Oreo cookie chunks once the mixture has started to freeze a bit.
Straight out of the machine this ice cream has a creamy soft serve texture. If you store it in the freezer for later, just let it sit at room temperature for about 10 minutes before eating to let it soften up a little bit.
Recipe adapted from Caveman Food
