Just in time for summer: a dairy free and gluten free raspberry fudge swirl ice cream. Oh, it’s paleo and vegetarian, too!
For the Vanilla Bean Ice Cream
For the Raspberry Fudge Swirl
- Add coconut milk to a medium pot. Slice the vanilla bean in half and add to pot. Heat the coconut milk over medium-low heat, stirring frequently, until hot and steaming but not simmering. There shouldn’t be any bubbles; if there are, reduce heat.
- Separate the egg yolks into a heat-proof bowl and whisk.
- Now it’s time to temper the egg yolks. While stirring the egg yolks constantly, add a few spoonfuls of hot coconut milk. Continue to stir until smooth – there shouldn’t be lumps of cooked egg. Now that the eggs are tempered, slowly add them to the pot, stirring constantly.
- Heat on medium-low, again stirring constantly and never letting the mixture simmer until it thickens, about 6-8 minutes. It should coat the back of a spoon and have the consistency of heavy cream.
- Remove from heat and pour into a bowl. Add honey and stir until completely combined. Let cool.
- Remove the vanilla bean and scrape the inside with the back of a knife. Add the vanilla seeds back into the custard and discard the pod.
- Chill the bowl in the fridge until cold (2+ hours). Meanwhile, prepare the raspberry fudge by combining all of the ingredients in a small bowl and stirring until smooth.
- Place the chilled custard in your ice cream maker and prepare according to the manufacturer’s instructions. Pour the churned ice cream into a freezer-safe container. Using a butter knife, add the raspberry fudge and swirling around the ice cream. Add additional freeze-dried raspberries if desired (or save them for garnish).
- Transfer the container, covered, to the freezer for at least two hours to firm up. When serving, defrost for at least 15 minutes before scooping. It will keep for a little over a week.
- Serving Size: ~1 cup ice cream
Keywords: Raspberry Fudge Swirl Ice Cream