Coconut blossom Ice-cream

This ice cream has a tasty surprise :)

I wanted to make some ice cream again for a while, at the end it is summer and in summer we like to eat something refreshing with these temperatures. Well, in fact i wanted to make some Vanilla ice cream, but instead of using industrial granulated sugar, i wanted to use something else.

I regulary go to the nature (bio) shop and i discovered Coconut Blossom sugar. As the harmful effects of sugar and high Fructose corn syrup become increasingly more evident, people are turning to natural alternatives like me. So i came across this ‘new’ alternative sugar.
A sweetener that has become very popular in the past few years.
This sugar is derived from the coconut palm tree and is touted as being more nutritious and lower on the glycemic index than sugar. I guessed it would be the perfect alternative for my ice cream.

Till my surprise my vanilla ice cream turned out tasting completely like Coffee and also had the color of coffee with milk added :)
Yes, really....the sugar gave my recipe a total different taste. and it is so tasty.....You can compare it with Mocha taste. I think it would be the same effect as you would add brown sugar. And silly, but you can also compare the taste to having Pancakes with brown sugar :D
So yes, i will make this again and that’s why i share this recipe with you today.

TIP : If you do not cook your milk at all in any of the steps below, you will have more vanilla taste in your ice cream than when you do cook it. Get yourself a cooking thermometer. There are some special ones on the market for food only. Make sure you have a fast one who gives you the exact temperature in only seconds.

What you’ll need : 

For 1 liter of ice cream

1 Bourbon Vanilla pod
400 ml whole milk
300 ml cream
6 egg yolks
160 gr Coconutblossom sugar
3 drops of liquid stevia


1. Cut the vanilla pod in half and scrape the seeds out with a knife.
2. Heat the milk, the cream and the vanilla seeds in a pot, throw in the scraped vanilla pod for extra taste. Don’t let the milk cook, or you will loose some of your vanilla taste. Go to about 85°c.
3. Turn off the heat and let it cool down a bit.
4. Then whip the egg yolks with the coconut blossom sugar and the 3 drops of stevia.
5. This will take some time, as it’s a different kind of sugar and will not become that white mousse like with granulated sugar. But when you start to see it’s kind of creamy half mousse texture and you don’t hear the sugar scratching on the bottom anymore + it has a lighter color, i’d say it’s ok.
6. Remove the vanilla pod from the cream milk. Add the cream milk while whipping gently through the egg mixture. So it mixes well and get’s a nice fluid mixture.
7. Put on the heat again and remember not to go till the cooking point again. Otherwise your eggs will become lumpy and your ice cream will fail. Go to 85°c again. The trick is that when you go over your wooden spoon with your finger, it should stay visible (see pictures below). Then it’s ready and you can turn off the heat. This should all happen before it would start to cook.
8. Put the mixture in a bowl and cool down overnight in the fridge to get the best results + The cream will taste even more like vanilla and coffee :)
9. You can put it in the freezer for about 10 minutes if you really want to make it the same day. But everyone knows that haste does not always give the best result.

TIP : Now, don’t forget to put the pot of your Ice machine into the freezer if you don’t have an expensive machine where you can make several ice creams a day. Then it will be frozen the next day for step 2.


Take your mixture out of the fridge and add it to your assembled ice machine while it’s turning already. Let it turn for about 40 minutes, depending on your machine.
Then you have this result.

In Pictures

Put it in freezer like this and about 4 hours later you will have the perfect consistency

I hope you find it as tasty as i do, as i think it’s really worth trying out this recipe. 
No coffee needed at all :-)