Remove ends of okra, cut in half lengthwise and remove seeds. Add okra and water into a medium saucepan on high heat; bring to a boil and allow the okra to boil for 4 minutes. Allow mixture to cool then purée in a blender. Set aside
Combine the egg yolks, sugar, salt and vanilla extract in a medium bowl.
In a large saucepan combine okra purée, almond milk and coconut cream and bring just to a scald.
Temper okra mixture into egg yolk mixture, gradually whisking all of the tempered egg mixture into okra mixture. Stirring constantly, bring to a simmer, cooking until mixture coats the back of a spoon.
Remove from heat and transfer to a storage container. Cool in an ice bath then refrigerate for 24 hours before freezing in an ice cream freezer according to the manufacturer’s directions.
Megan Spears, a born and raised Tulsan, graduated from Booker T. Washington High School and studied nutritional sciences at TCC while working at Elote Café and Catering. With support from her family and the Tulsa community, Megan decided to trade her collegiate studies for yoga teacher training. Her decision to cultivate a largely plant-based diet was a direct result of her mindfulness practices and was fueled by her desire to sustain energy all day long by simply eating nutrient-rich foods. When Megan isn’t researching food or yoga, she can be found cooking at home or teaching/practicing yoga at Salt Yoga, Be Love Yoga Studio and the Yoga Room.