Vanilla Lemongrass Coconut Ice Cream
This naturally dairy free coconut ice cream is prepared with full fat coconut milk and infused with fresh lemongrass and vanilla bean. It is hard to believe, but a simple combination of full fat coconut milk and granulated sugar is enough to produce rich, super pillowy ice cream that happens to be dairy free.
Ingredients
- 2 (14.5-ounce) cans full fat coconut milk
- ¾ cup (150g) granulated sugar
- 1 whole vanilla bean
- ¾ ounce (20g) fresh lemongrass
Instructions
- Before opening the cans of coconut, shake gently (this will make them easier to pour out as the fat and water tends to separate). Combine the coconut milk and sugar in medium saucepan. Place over medium-low heat and stir continuously until the sugar has completely dissolved.
- Using a knife, slice the vanilla bean in half lengthwise and scrape out the beans. Add the vanilla bean paste and empty vanilla bean pod to the saucepan with the coconut mixture.
- Slice the lemongrass stalks in half lengthwise, crush with the side of a knife, and chop roughly. Add to the milk mixture and stir everything together. Allow ice cream mixture to infuse over low heat for about 15 minutes, stirring every now and then.
- Remove from the heat, transfer mixture to a heatproof bowl (preferably a shallow bowl with more surface area - this will allow the mixture to cool down more quickly). Cover the bowl with plastic wrap and transfer to the refrigerator to chill and infuse overnight.
- The next day, set a fine-meshed sieve over a large bowl or pitcher. Remove ice cream mixture from the fridge and strain, discarding the lemongrass pieces and vanilla bean pod.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer ice cream to a container, cover the surface with plastic wrap or parchment paper, and freeze for a minimum of 6 hours or preferably overnight before serving.
Serving: 1serving, Calories: 231kcal, Carbohydrates: 52g, Fat: 3g, Saturated Fat: 3g, Sodium: 9mg, Sugar: 50g