Heartbeet Kitchen
Salty Honey Coconut Milk Ice Cream {dairy-free}

Salty Honey Coconut Milk Ice Cream {via heartbeet kitchen blog}

If given the choice of pie, cake, or ice cream, this girl will pick a bowl of the cool creamy stuff every time. No matter what season it is, I have a favorite. Peppermint stick in the depths of winter, cinnamon spice in fall, rhubarb swirl in spring, and my new obsession that’s good any time of year – this Salty Honey Coconut Milk Ice Cream. 

As I’ve learned after several years of cooking, salt is hands down the key to any irresistible sweet treat. And in this recipe, whoa darling, does it makes the floral honey and soft vanilla sing…..

Salty Honey Coconut Milk Ice Cream {via heartbeet kitchen blog}

Since I’ve had some trouble with dairy in the last year, I’ve been playing with different ways to make a dairy-free ice cream that’s just as creamy and rich as any traditional scoop.

I’m definitely not opposed to buying store-bought coconut, almond or soy ice creams, but I’m always disappointed. I have to set them out for at least 15 minutes before attempting to scoop because they’re rock hard, the flavor is kind of dull, and they just don’t have the same mouthfeel as regular ice cream.

It was time to give me ice cream maker a workout, which is now my KitchenAid Stand Mixer thanks to its ice cream bowl attachment – if I couldn’t love that machine anymore…..

Salty Honey Ice Cream (made with KitchenAid Ice Cream Maker Attachment)

Between its creamy, dreamy texture, and the flaky sea salt bringing out the best in the sweet, floral honey, you’re looking at a bowl of my ice cream love language.

I took inspiration from a couple of sources, and after 8 batches I think I struck gold. So without further ado, here are the keys to silky smooth, flavorful dairy-free ice cream:

  1. The Kitchn proved that making a slurry of starch and some of the coconut milk gave it the thickness that typically comes from egg yolks. I made mine using tapioca starch, as most people can tolerate that versus cornstarch.
  2. They also suggested using a liquid sweetener instead of sugar to prevent ice crystals from forming. How perfect, as I had already envisioned my flavor combination being Salty Honey!
  3. Sarah of Snixy Kitchen let me taste her amazing vegan vanilla bean ice cream when I was visiting her this spring, and instead of using all coconut milk, she uses 1 part coconut cream to 1 part coconut milk. The higher fat content of the cream is exactly what’s needed to replace that of dairy and eggs.
  4. Alcohol – it can be a magic ingredient in cooking too. Jeanine of Love and Lemons adds vodka to her Matcha Coconut Milk Ice Cream, another way to reduce the chance of ice crystals forming. This concept is rooted in the fact that hard alcohol will not freeze solid.

Salty Honey Ice Cream {dairy-free}

Put them all together and BINGO.

It’ll fool anybody who thinks the only way to a scoop of happiness is with dairy. The mouthfeel is so velvety, holding a richness I can only compare to custard. And it scoops like a dream, not one bit icy even after three days in the freezer and being re-froze several times while taking these photos.

This is the real deal. Thick, creamy, lightly sweetened, and perfect for any time of year, but especially now. Enjoy!

Salty Honey Ice Cream {dairy-free}Salty Honey Ice Cream {dairy-free}Salty Honey Ice Cream {via heartbeet kitchen blog}

Salty Honey Coconut Milk Ice Cream {dairy-free}

Author:
Preparation 5 hours Cook Time 25 mins
Serves 4 cups     adjust servings

for more step by step photos, click here.

Ingredients

  • 1 tablespoon tapioca starch (or arrowroot starch)
  • 1 14.5-ounce can full-fat coconut milk
  • 1 14.5-ounce can coconut cream
  • 2/3 cup raw honey, divided
  • 2 1/2 teaspoons pure vanilla extract
  • 1 tablespoon vodka (optional)
  • 1 1/2 tablespoons Maldon sea salt, divided (not table salt, VERY IMPORTANT)
  • Large bowl filled with ice
  • Large Ziploc bag

Instructions

  1. To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.
  2. In a large saucepan, bring remaining coconut milk, coconut cream, and ⅓ cup honey to a boil. Stir in tapioca starch slurry and boil for 1½ minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.
  3. Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath. Refrigerate ice bath for at least 4 hours, or overnight.
  4. Pour ice cream mixture into your ice cream maker. I churn mine with my KitchenAid stand mixer attachment, on “stir setting” (low) for 13-14 minutes, until ice cream is of soft serve consistency. At this point sprinkle in ½ tablespoon salt and churn for 30 more seconds.
  5. Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.
  6. Drizzle 2 tablespoons honey and ½ tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.

Thanks to KitchenAid for sponsoring this post and the opportunity to work together.  Also, Thank you for making Heartbeet Kitchen possible! To help me pay for my domain, hosting, and large grocery bill, this blog is supported through the use of affiliate links. This means that I will earn a commission if you make a purchase through one of these links. 

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33 thoughts on “Salty Honey Coconut Milk Ice Cream {dairy-free}

  1. Abby @ The Frosted Vegan

    I think you have found the key to perfect dairy free ice cream! I have also found that alcohol lends a little give to the ice cream, making it easier to scoop, but the coconut cream/milk ratio..I have to try it! Love the little extra salt too, so good! xo

    Reply
    1. Amanda Paa Post author

      I know, I’m a sucker for anything sweet and savory. The beauty of the salt is that it really brings out all the nuances of the honey, and I used a local one that was harvested in an area with fall wild flowers. So lovely. I’m sure you have some wonderful ones in your area too. xo

      Reply
  2. genevieve @ gratitude & greens

    Okay so I had NO IDEA that I could get an ice cream bowl for my KitchenAid. That is genius! I need to get my hands on one asap, especially since ice cream season is in full swing! Love all these tips for dairy-free ice cream and this coconut milk ice cream just sounds incredible.

    PS. I am totally a pie girl but I will never say no to pie AND ice cream ;)

    Reply
    1. Amanda Paa Post author

      I had no idea either – it’s kind of like magic. I swear the stand mixer can do everything! And pie and ice cream, always a winning combination :) xo

      Reply
    1. Amanda Paa Post author

      You will love it. I used to have a Cuisinart Ice Cream maker, and this one really does create smoother ice cream, and it doesn’t freeze solid to the sides of the bowl.

      Reply
  3. Valentina @Hortus

    Sounds amazing!!
    I’ve been thinking of getting a food processor, mostly for doughs…but finding out that you can have an ice cream bowl attachment (and veggie slicer) pretty much made my eyes sparkle. I checked the recipe and it seems perfect!
    Thanks for sharing!

    Reply
  4. Kelly - LEFT SIDE OF THE TABLE

    VODKA, obviously the answer. Hehe, ahhh you’re comment on salt and dessert couldn’t be more spot on. Ice cream even if dairy free, should still be something you love. Glad you found a recipe that works for you. I really need a kitchen aid mixer and that ice cream attachment. I have neither :( Also, random side note- my temp roommate Sophia last fall is friends with Snixy Kitchen! They grew up together in Cali! Random, huh?! Have a lovely Wednesday! :D

    Reply
  5. [email protected]

    You’ve struck gold!! Love this flavor combo Amanda.

    Reply
  6. robin

    Congrats on cracking the code! Alcohol is also a good way to add fruit to your frozen treats, as long as you cook the fruit with a little booze, it doesn’t turn into little rocks in the ice cream.

    Reply
  7. Elle @ Only Taste Matters

    I make a no-churn version of honey cream but never thought to add salt. Brilliant! It always tasted a bit off and this will fix it! Plus this is a dairy-free version–even better! I love coconut milk! Pinned!

    Reply
  8. Sarah @ SnixyKitchen

    OH EMM GEEE – The salt + the honey sounds like the perfect combo for this coconut milk ice cream! I love this! Now I need to come visit so I can sneak a bite:) (thanks for the shout out!!)

    Reply
  9. Steph @ Steph in Thyme

    Simply stunning, as usual! :) I didn’t know KitchenAid had an ice cream maker attachment, they think of everything! Thanks for all the tips on making homemade ice cream. Would never have thought about alcohol or tapioca starch!

    Reply
  10. Blaine

    Hi, being brand new to this world, I’m wondering if you can provide step by step instructions with proportions. I’d love to try this but wouldn’t know where to begin.

    Reply
  11. Michelle

    I made this ice cream over the weekend and used regular sea salt. I didn’t realize what maldon sea salt was until after I tasted the ice cream and looked back at your recipe to sea if I mistakenly put in 2.5 tbsp instead of 2.5 tsp, but nope, I just used the wrong kind of sea salt! It was so salty it wasn’t even edible. Oops. But the texture of the ice cream was perfection! I made another batch without salt and honey and mixed it with the original batch and it is delicious! I am so excited about using this recipe for my base of other flavors. Please share any other flavors you have made with this recipe!

    Reply
    1. amandapaa Post author

      oh Michelle, I’ve made mistakes when reading recipes too fast as well! but i’m glad you made another batch with the correct sea salt. one note, i would always add a little bit of salt to ice cream no matter what kind you are making because this is very important for bringing out the flavors of the cream and vanilla. i’ll have another ice cream flavor coming up in the next few weeks so stay tuned!

      Reply
  12. Pingback: Vegan Coconut Black Sesame Ice Cream with Strawberry Swirl - Snixy Kitchen - Snixy Kitchen

    1. amandapaa Post author

      Hi Limor! You do need an ice cream maker for this recipe, otherwise the ice cream will have zero air whipped into it, and freeze solid as a rock.

      Reply
  13. Naomi S.

    Just finished churning and am now waiting for it to freeze. It looks sooo good and I honestly can’t wait to eat it. I took a little taste and it’s super creamy! I added unflavored gelatin cause it makes ice cream easier to scoop. I also decided not to add the salt. Anyways, this is the best dairy free ice cream I have ever made!!! I just sent the recipe to a friend!Thank you for cracking the code to perfection.

    Reply

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