Coconut Ice Cream

Kirby loves "human" coconut ice cream.  I always end up sharing mine with him since I can't resist those sad brown eyes of his!  This is my version of a healthy doggie ice cream using coconut milk.  I don't have an ice cream maker but you could probably make this using one.

• 4 egg yolks
• 1/2 cup unsweetened applesauce
• 2 cans coconut milk
• 1 Tbsp vanilla extract
• 1 Tbsp blackstrap molasses
• 1 cup finely shredded coconut

Using a medium size bowl, whisk together the egg yolks and applesauce.  Add the coconut milk and whisk until thoroughly blended.  Transfer mixture to a pot.  (rinse and dry bowl for later)

Cook over medium high heat stirring constantly until mixture somewhat thickens, about 10 minutes. (the egg must be cooked)  Remove from heat. Sir in the vanilla, molasses, and shredded coconut. 

Pour mixture back into the bowl and place in refrigerator for 2 hours, then in freezer for 30 minutes.  Remove bowl from freezer and beat the mixture.  Freeze another 30 minutes.
Beat mixture again.  Freeze another 30 minutes.
Beat mixture again.  Freeze another 30 minutes.
By now it should have a creamy slushy texture and is ready to eat.

Now for a review by my official taste testers...

Kirby finished his bowl and had to check to make sure Trixie hadn't left any.  My what a sweet tooth that sweet boy has!

This recipe filled a 32 oz tub so you could halve the recipe if you don't need that much.  It will freeze solid so spoon the remainder into ice cube trays or silicon mini muffin molds for individual frozen pupsicles.

Perfect for a hot summer day!  Whip up a batch for your doggers!