Dairy-Free Frozen Custard

A bowl of this Dairy Free Frozen Custard should hit the spot this Memorial Day weekend. The coconut sugar it’s sweetened with imparts a hint of caramel flavor.

A bowl of this Dairy-Free Frozen Custard should hit the spot this Memorial Day weekend. The coconut sugar it’s sweetened with imparts a hint of caramel flavor. What would you mix in?With a long weekend coming up I am excited to have some extra time to play with “mix-in’s” for this basic, super creamy dairy-free frozen custard. I thought I would go ahead and post it to see if you had some tasty ideas. I’m thinking coffee, cookie dough … hmmmmm. How about you? I’d also like to experiment with different sweeteners. The one thing I like about using coconut sugar is the color and caramel flavor it imparts. Plus it’s low glycemic and can be cut back even further should you choose to use part stevia, part sugar.

Dairy-Free Frozen Custard

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian

Serves: 6
Active Time: 15 minutes
Total Time: Approximately 7-9 hours

Ingredients:

3 EGG YOLKS
2 cans full fat COCONUT MILK (I prefer Thai Kitchen®)
1/2 cup COCONUT SUGAR
1 tablespoon VANILLA EXTRACT
10 drops vanilla LIQUID STEVIA (or 1/4 cup additional coconut sugar)
Pinch of SEA SALT

Directions:

In medium bowl, whisk yolks and set aside. In medium saucepan, combine and gently heat milk and sugar until a few whisps of steam rise from surface (do not boil). Whisk 1/4 cup cream mixture into yolks. Whisk yolk mixture into remaining cream mixture and gently heat over medium, stirring constantly, for an additional 3-5 minutes or until mixture thicken just a bit and coats spoon.

Remove from heat. Whisk in vanilla, stevia (if using) and salt. Cover and transfer to refrigerator to chill 6-8 hours. Add to ice cream maker and prepare according to manufacturer’s instructions (I make mine in a Cuisinart). Serve immediately or for a firmer frozen custard, transfer to a glass container with an air-tight lid and freeze. Remove from freezer 10-15 minutes before serving to allow it to soften up a bit.

Notes:

Cane sugar is something I rarely stock in my pantry. For those who do, brown sugar would make a suitable replacement for the coconut sugar—maybe use a little less or sweeten to taste. I highly recommend giving coconut sugar a try. It has a lovely flavor and is lower on the Glycemic Index than cane (approximately 35 vs. 60). The Spunky Coconut has a great post on coconut sugar, so check it out. Buy it off of Amazon or at your local natural food store or from a co-op like Azure Standard (I love them!).

Other Dairy-Free Frozen Treats to Try

Basic Vanilla Coconut Ice Cream over at Go Dairy Free
Honey Cinnamon Grand Marnier Ice Cream over at Gluten Free Easily
Dairy Free Coconut Chai Ice Cream over at Simply Sugar and Gluten-Free
Macadamia Nut & Coffee Ice Cream over at The Spunky Coconut
Vegan Mexican Chocolate Ice Cream over at Elana’s Pantry