We subscribe to a pretty clean diet at home, with an emphasis on real and recognizable foods. Still, sometimes the sun comes out, and you start dreaming of ice cream. While trying to maintain a healthy diet for the kids, we tend to make our own desserts opting to forgo the processed ingredients and refined sugars. By choosing quality ingredients, our version of dairy free coconut ice cream, is both delish and more nutrient dense than the alternatives. The egg yolks add a custard like consistency, while the added coconut oil lends a buttery melt-in-your-mouth feel similar to traditional Thai coconut sorbet. Because there are no preservatives, this should stay fresh in your freezer for over a week. But honestly, it doesn't last that long with our family of four.


2 14-ounce cans full fat coconut milk

1/2 c maple syrup

1 vanilla bean

2 pastured egg yolks

1 1/2 Tbsp melted coconut oil 

pinch of vanilla salt

2 tsp pure vanilla extract

2 Tbsp blackberry preserve


    Split the vanilla bean pod down the center and scrape out the beans with a teaspoon. Whisk all ingredients over medium heat, being careful not to bring the mixture to boil. Stir continuously for 8-10 minutes until the mixture thickens enough to coat the back of a wooden spoon.

    Transfer the ice cream mixture into a bowl and allow to cool slightly. Place food wrap directly in contact with the liquid to prevent condensation and chill in refrigerator for 2 hours.

    Add the vanilla extract to the mix. Process according to your ice cream maker's manufacturer's instructions. The mixture should start to resemble soft serve. One minute before the time is up, drizzle in blackberry preserve. 

    Pour everything into a freezer safe container, scraping the sides as you go. Freeze for 4-6 hours. Remove 10 minutes before serving to allow ice cream to soften. Drizzle with blackberry preserves and serve.