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RECIPES/Desserts
Vanilla Ice Cream with Coconut Sugar

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.

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Recommended Servings
10 (1/2 cup servings)
COOKING
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INGREDIENTS

1          cup whole milk
1/3 to ½cup coconut sugar


pinch kosher salt
2          cups heavy cream
1 to 2    teaspoons pure vanilla extract

Instructions

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. Remove from freezer about 15 minutes before serving.

RECIPE FACTS

Servings: 10 (1/2 cup servings)

Nutritional information per serving

No nutrition information available

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