V.C.M.I.C. stands for Vanilla Coconut Milk Ice Cream

Prep Time: 10-15 min.  Cook Time: 8-10 min.  Freezer Time: 3-4 hr.


4 eggs

1/2 c. sugar (or 1/2 tsp. powdered stevia)

2 tbsp. vanilla

3 c. plus 3 oz. heavy coconut milk


In a medium sauce pan whisk until egg yolks and sugar/stevia 1-2 minutes.

Add coconut milk and whisk until well combined.

Cook over medium heat, stirring constantly, just until it coats back of spoon (about 8-10 minutes).

Be careful not to let it boil

Remove from heat and stir in vanilla.

Let cool then transfer to a large bowl and chill until half frozen (about 2 hours)

Take out of freezer and blend it for about 2-3 minutes. (You might have to let it set a few minutes before blending)

Then freeze it for about an hour. Enjoy!

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