Desserts

Vanilla Ice Cream with Coconut Sugar

10 (1/2 cup servings)

Voir la recette

Vanilla Ice Cream with Coconut Sugar

10 (1/2 cup servings)

There are many alternative sugars on the market now, including coconut sugar (also referred to as “coconut palm sugar.” Its taste is similar to brown sugar, but has a lower-glycemic index than both brown and refined white sugars. Be sure to find a brand that is 100% coconut (palm) sugar, and not one mixed with other sweetener additives.

  1. Vanilla Ice Cream with Coconut Sugar-1
  1. Vanilla Ice Cream with Coconut Sugar-1

Ingrédients

  • 1 cup whole milk
  • ⅓ to ½ cup coconut sugar
  • 1 pinch kosher salt
  • 2 cups heavy cream
  • 1 to 2 teaspoons pure vanilla extract

Preparation

  1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, coconut sugar and salt until the coconut sugar is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, 1 to 2 hours, or overnight.
  2. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
  3. Remove from freezer about 15 minutes before serving.

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