Coconut Creme Fraiche Ice Cream

This is the creamiest ice cream I have ever tasted. Top it with fresh berries, nuts or toasted coconut. It’s hard not to lick the bowl, at least for me.


  • 3 c coconut milk, canned or carton
  • 8 oz. creme fraiche*
  • 1/4 c sugar
  • 1/4 t salt
  • 6 egg yolks
  • 1 t vanilla extract


In a saucepan whisk together the milk, creme fraiche, salt, sugar and vanilla extract. Set the saucepan over medium heat and let the sugar dissolve.In a separate bowl, whisk the egg yolks together.

While whisking the milk mixture, slowly add the yolks into the saucepan. Using a spatula, continuously stir the yolk/milk mixture until it thickens and coats the back of the spatula. This will take about 10 minutes.

Pour the ice cream base into a bowl and set in the fridge to cool. Once it’s cooled you can do one of three things:

1. If you have an ice cream maker:

Pour the base into your ice cream maker and freeze according to the manufacturer’s directions

2. If you don’t have an ice cream maker:

Stick the base directly into the freezer. The end result will be denser, but it’ll still be tasty.

3. Make it in a bag:

Remember? Like you did in elementary school—

*Creme fraiche is a naturally cultureded cream. It’s like sour cream, but not as tangy. Use the full fat variety, low fat will curdle when heated. If you don’t want to use or can’t find it, just use more coconut milk.

{Once you’re ready to eat, let the ice cream sit at room temperature for about 20 minutes. The texture will soften and the flavors will be more pronounced.}


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