Vanilla Bean Ice Cream with Cones Dipped in Blood Orange Icing

• 2 cans coconut cream, chilled overnight. Shake the cans before opening to integrate the cream and the liquid. Use all of both cans
• 16 oz almond milk
• 1/3 cup honey (or maple syrup for vegan)
• 2 vanilla pods, beans scraped out
• 3 tbsp blood orange juice (juice from 3-4 blood oranges, depending on size)
• 2 cups powdered sugar

Step 1

Place the bowl of your ice cream maker in the freezer the day before making the ice cream.

Step 2

Place a medium saucepan over low-medium heat, and add coconut cream, almond milk, honey. Stir to mix, and keep stirring to ensure the honey dissolves. Cook only until bubbles form. Watch not to let it boil.

Step 3

After bubbles form, take the saucepan off the heat. Add vanilla beans, and stir to mix. 

Step 4

Put mixture in a bowl with a cover and chill in the fridge for 4 hours. This step preps the ice cream for churning. Ideally use a bowl that allows for easy pouring into your ice cream maker.

Step 5

While the custard chills, make the blood orange icing. Add the blood orange juice and powdered sugar to a medium bowl. Stir to mix until the icing thickens, and all sugar is dissolved. Carefully dip each cone into the bowl and turn in a circle to get icing on each side of the cone. Lay on a plate to set.

Step 6

After 4 hours, add the mixture to your ice cream maker and churn according to your manufacturer’s instructions. I like mine to be more creamy than icy, and thus I churned it for roughly 25 minutes. Either eat straight away or freeze for a firmer texture. Make sure to freeze in an airtight, freezer-safe container with a piece of plastic wrap between the ice cream and the lid of the container. The plastic wrap helps prevent freezer burn. When ready to eat, add a scoop to each cone.

‍