Vanilla Bean Coconut Ice Cream
Ingredients
- 2 14-ounce cans coconut cream* or full-fat coconut milk (see notes for brand recommendations)
- 1/2 cup organic cane sugar (sub up to half with agave nectar or maple syrup)
- 1 pinch sea salt
- 1 vanilla bean pod (split and scraped // or 1/4 - 1/2 tsp vanilla powder per 1 pod)
- 2 tsp pure vanilla extract
Instructions
- 1
The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don't have an ice cream maker).
- 2
The following day, add coconut milk, organic cane sugar (sub up to half with natural sweetener), sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness, or more vanilla if it needs more vanilla flavor.
2 min - 3
Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve (see photo). See notes if you don't have a churner.
45 min - 4
Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
- 5
Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften - a hot ice cream scoop also eases scooping.
10 min - 6
Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies, cakes, cookies and more!
Nutrition
Per serving (based on 8 servings)
