Labor Day Weekend is here and so is one of my favorite ice cream recipes to date!!! Remember TCBY's white chocolate mousse frozen yogurt? It was my favorite! This ice cream doesn't taste exactly like it, but it's pretty darn good and quite addicting!
White Chocolate is a tough one to recreate since it contains milk powder. It really isn't even chocolate! The secret ingredient in this recipe to get it to taste chocolatey, is raw cacao butter. I'm sure you have all heard of cocoa butter, often times found in body lotions and butters.
"Cacao butter is a stable fat that is pressed out of cacao beans. It has been used for ages as the solid to make white chocolate, as well as other chocolate bars. It holds together at room temperature providing that ideal candy bar crispness. It has a mild chocolate taste and flavor, and carries only trace amounts of the caffeine compared to what's found in chocolate. Cocoa butter is ideal for beauty care products as well since it stays solid at room temperature, has naturally occurring antioxidants which prevent rancidity"
Some health food stores sell Raw Cacao Butter in their raw section or you can order it online (make sure it's food grade cacao butter). I think www.nuts.com has one of the best prices and ships out quickly so you can make this for your weekend BBQ!!
Dairy Free White Chocolate Ice Cream
- 2 cans full fat coconut milk
- 2 pasture raised egg yolks (optional, makes it creamier))
- 1 cup cacao butter, shaved and melted
- 1/4-1/2 cup sweetener (I used 1/2 cup Swerve for a sugar free option. If using a liquid sweetener, start with 1/4 cup)*
- 1 1/2 tbsp vanilla extract
- 1/4 tsp sea salt
- Place all of the ingredients into a blender and combine
- Pour mixture into an Ice Cream Maker and follow the instructions for the machine. You can also freeze it in a loaf pan if you don’t have an ice cream maker.
*Using honey or maple syrup is going to give this a bit of a different taste.
Consuming raw eggs is not a concern of mine since I buy farm fresh eggs from Tropical Traditions. You can certainly leave them out or temper the eggs.