Dairy Free Salted Honey Ice Cream
This dairy free salted honey ice cream is made without eggs, just coconut milk, golden honey, and flaky sea salt for the perfect sweet and salty frozen treat. Paleo, AIP, and Ninja Creami friendly!
Equipment
Ingredients
- 2 cans full fat coconut coconut milk ¼ cup reserved
- ¼ cup + 2 Tbsp honey
- 2 tablespoon coconut sugar
- 3 teaspoon flaked salt, divided I use Maldon Sea Salt
- 1 tablespoon arrowroot starch or tapioca
- 2 teaspoon vanilla extract
Instructions
Traditional Ice Cream Maker
- Blend the coconut milk (except the ¼ cup reserved), ¼ cup honey, the coconut sugar, and 1 teaspoon of salt in a blender until combined.
- Heat over medium heat. While the ice cream base is heating up, whisk the starch and ¼ cup reserved coconut milk together in a small bowl. Once the base has warmed, add the starch mixture and whisk occasionally until the mixture has thickened. You'll find it starts to thicken on the bottom and edges of the pan first and will coat the back of a spoon. You may get some small bubbles, but don't let it boil.
- Remove from heat and stir in the vanilla extract. Pour into a glass dish and place in the fridge, whisking every 30 minutes until completely cooled (about 2 hours).
- Once your base has cooled, transfer to ice cream maker per manufacturers directions. I have this Cuisinart ice cream maker and it takes about 15 minutes for the ice cream to finish churning.
- Once done churning, transfer half of the ice cream into your freezer safe dish. Drizzle with 1 tbs of honey and ½-1 teaspoon of salt and use a knife to marble it into the ice cream. Top with the remaining ice cream and complete the same process with the last tablespoon of honey and another ½-1 teaspoon of salt.
- Freeze for several hours to harden completely and remove about 10+ minutes before serving to soften slightly. Enjoy!
Ninja Creami
- To make Ninja Creami honey ice cream, you will cut the recipe in half, using just 1 can of coconut milk and leaving out the starch (you can sub this with protein powder if desired). Or you can use the same recipe and just fill two pints!
- Blend all ingredients together (use ¼ teaspoon of salt) and pour mixture into a Ninja Creami cup to the max fill line. Add the lid and freeze on a level surface for 12-24 hours.
- When ready to spin, microwave the base for 30 seconds or run the outside under hot water for a 1-2 minutes then spin on the lite ice cream setting. If needed, add a splash of milk and re-spin.
- Use a knife to swirl in the remaining 1 tablespoon of honey and ¼-1/2 teaspoon salt or just drizzle on top when ready to serve. I do not suggest using the mix-in function as that will completely mix in the honey without leaving streaks of it through the ice cream.