Low Histamine Dairy Free Vanilla Ice Cream
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- ¾ cup granulated sugar
- ¼ tsp fine salt
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 tsp pure vanilla extract
- 1 tbsp arrowroot starch
Instructions
- 1
In a medium saucepan, whisk together the coconut milk, coconut cream, granulated sugar, salt, and vanilla bean seeds and pod over medium heat until the sugar is fully dissolved and the mixture is steaming, about 5 minutes — do not let it boil.
- 2
Ladle about 3 tablespoons of the warm coconut mixture into a small bowl and whisk in the arrowroot starch until completely smooth with no lumps. Pour the slurry back into the saucepan and whisk to combine, then cook for 1 to 2 minutes more, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
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