Creme Brulee Ice Cream

francine covington


This recipe is Gluten Free, Egg Free, with Dairy-Free & Vegan!


★★★★★ 1 vote

4-6 servings
1 Hr 30 Min


  • 2 1/2 c
    coconut milk, unsweetened
  • 1 c
    coconut sugar
  • 1 tsp
    pure vanilla extract
  • 1/2
    vanilla bean (scraped)
  • ·
    condensed milk recipe:
  • 3 c
    soy or rice milk
  • 1/2 c
    sugar (try evaporated cane sugar for more nutrients)
  • 1 tsp
    pure vanilla extract
  • dash(es)

How to Make Creme Brulee Ice Cream


  1. Mix all together in a large bowl with hand mixer. Pour into frozen ice cream tub. Churn 25 to 30 minutes. As soon as ice cream starts churning, start making brulee sugar as shown below. (It doesn’t take long to make, but you will want to chill it as directed, which does take several minutes.)
  2. Brulee Sugar recipe:
    • 1 – 2 tbsp oil (coconut or grapeseed oil)
    • 3 tbsp coconut sugar
    • 1 tbsp coconut “cream”

    Set aside, this will be swirled in when Ice Cream is ready.
  3. In a small skillet, heat oil on medium heat until warm.

    Add coconut sugar. Stir constantly for a few minutes until coconut sugar is a little crunchy.

    Stir in about a tablespoon of the coconut cream (the thick “cream” at the top of the can after refrigerating for a long period of time) or a little less of some full-fat coconut milk, as a binder. Stir.

    Place skillet in freezer until 5 minutes before the ice cream will be finished churning. Remove skillet and break up brulee sugar, if necessary, with wooden spoon. While ice cream is still churning, using wooden spoon, knock brulee sugar pieces into ice cream maker, a little at a time. Wait until each piece “disappears” before you add the next one, so you’ll have brulee sugar “deposits” spread throughout your ice cream.

    Transfer ice cream to a freezer container and freeze a bit longer if needed.
  4. Sweetened Condensed Milk (homemade recipe):
    • 3 cups Soy or Rice Milk
    • ½ cup White Sugar (try evaporated cane sugar for more nutrients)
    • Vanilla Extract
    • Salt

    Directions: Add the soy or rice milk and the sugar to a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add a few drops of vanilla to taste, and a pinch of salt. Cool before using. May be stored in the refrigerator. (makes 1 cup)
  5. Notes: When making the brulee sugar, I recommend only using grapeseed oil (which is flavorless) or coconut oil, as a second choice, when making the brulee sugar. Other oils may be too strong and negatively impact the crème brulee flavor. After scraping vanilla bean, don’t discard it. You can add it to a container of granulated sugar to make vanilla sugar, add it to hot chocolate, add it to your homemade bottle of vanilla extract, etc. (The latter is what I did. My homemade vanilla extract that I made last year for Christmas is getting low. Soon, I’ll be adding even more vanilla beans and vodka to the bottle.) If using non-dairy condensed milk, this recipe will also be vegan. Personally, I’d use full-fat coconut milk when making my own dairy-free condensed milk.

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About Creme Brulee Ice Cream

Course/Dish: Ice Cream & Ices

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