A delicious, egg-free ice cream is within your reach with our Honey Vanilla Ice Cream recipe. You can skip the tricky custard-making skills by relying on our Collagen Proteins Gelatin. It gives a smooth and creamy texture, plus ensures it won’t get icy when frozen. Naturally sweetened with honey and flavored with fresh vanilla bean, it makes the perfect base for fresh fruit, chopped dark chocolate, or enjoyed just as it is.
Honey Vanilla Ice Cream
Yields: about 4 cups
1 c. milk or cream of choice (dairy or non-dairy both work)
1 14-oz. can of light or full-fat coconut milk
⅓ c. honey
2 tbsp. vanilla extract
1 vanilla bean, split and seeds removed
¼ tsp. sea salt
Sprinkle the Vital Proteins Gelatin over the 1 cup of milk and stir to combine. Set it aside for 3-5 minutes to bloom.
Add the coconut milk, honey, vanilla extract, vanilla bean seeds, and sea salt to a medium saucepan. Heat over medium heat until warmed.
Add the milk with bloomed gelatin into the warmed coconut milk and stir until the gelatin is dissolved. Pour the mix out into a container with lid and place it into the refrigerator until chilled.
Process the *chilled ice cream base according to your ice cream maker’s instructions. An average of 15-20 minutes minimum churn time is recommended. Enjoy the ice cream immediately for a soft-serve consistency or freeze for a more traditional ice cream.
*Note: the ice cream base may gel up slightly when refrigerated. Just whisk it until smooth before processing in the ice cream maker.