Vanilla Bean Coconut Ice Cream Recipe

Creamy, dreamy, and bursting with pure vanilla flavor, this Vanilla Bean Coconut Ice Cream is the ultimate homemade frozen treat you’ll crave all summer long (and let’s be honest, right through the holidays too!). Thanks to lush coconut cream and the speckled beauty of real vanilla beans, every bite tastes like a warm-weather escape—no dairy required.

this Recipe

Ingredients You’ll Need

One of the magical things about Vanilla Bean Coconut Ice Cream is how surprisingly simple the ingredients are. Each one brings something special—pure coconut cream for that luscious mouthfeel, real vanilla for an aromatic boost, and just the right amount of sweetness to make everything sing.

• Coconut Cream or Full-Fat Coconut Milk: Opt for Savoy or Aroy-D brands for the silkiest, creamiest results—coconut cream is higher in fat and makes the ice cream extra decadent.
• Organic Cane Sugar: Adds that classic ice cream sweetness; you can substitute up to half with agave nectar or maple syrup to suit your preferences.
• Sea Salt: Just a pinch balances the flavors and brings out the natural sweetness.
• Real Vanilla Bean Pod: Splitting and scraping a vanilla bean gives you those gorgeous black flecks and a truly aromatic, layered vanilla flavor—vanilla powder can stand in if needed.
• Pure Vanilla Extract: Deepens the vanilla experience and ties the entire ice cream together with a warm, nostalgic note.

Variations

The beauty of Vanilla Bean Coconut Ice Cream is how easy it is to tweak for your taste buds, any occasion, or even dietary needs. Don’t be shy—give this classic your own delicious twist!

• Chocolate Swirl: Ripple in vegan chocolate sauce during the final freezing stage for extra decadence and a stunning marbled effect.
• Tropical Fruit Burst: Add a swirl of mango, passion fruit, or pineapple puree right before freezing for a tropical flair.
• Nutty Crunch: Fold in toasted coconut flakes, crushed pistachios, or candied pecans for texture and crunch.
• Maple & Spice: Swap the cane sugar for pure maple syrup and add a sprinkle of cinnamon or ginger for a cozy flavor twist.

How to Make Vanilla Bean Coconut Ice Cream

Step 1: Chill Your Ice Cream Maker

To form the creamiest Vanilla Bean Coconut Ice Cream, start by freezing your ice cream maker’s bowl overnight or at least several hours in advance. This ensures your mixture will churn up soft and beautifully smooth instead of icy.

Step 2: Blend the Base

The next day, combine your coconut cream (or coconut milk), sugar, sea salt, scraped vanilla bean seeds (plus the pod!), and vanilla extract in a high-speed blender. Blend for a full 1–2 minutes until silky and the sugar has completely dissolved. Taste and tweak for sweetness or extra vanilla if you like.

Step 3: Churn the Ice Cream

Pour the blended base into your chilled ice cream maker and let it churn according to the manufacturer’s instructions (usually about 45 minutes). You’re aiming for the texture of soft-serve—plush, creamy, and full of flecky vanilla bean goodness.

Step 4: Freeze Until Firm

Spoon the churned ice cream into a freezer-safe container and smooth the top. Cover securely and freeze for at least 4–6 hours. Let it soften on the counter for 5–10 minutes before scooping, and heat your ice cream scoop under hot water for easy, picture-perfect servings.

Step 5: No-Churn Option

If you don’t own an ice cream maker, pour the blended mixture into a freezer-safe dish. Every hour, stir or whisk vigorously to add air—do this for 6–8 hours until mostly firm, then let it freeze solid. The result is still utterly tasty, just a bit less creamy than the churned version.

How to Serve Vanilla Bean Coconut Ice Cream

Garnishes

Dress up your coconut ice cream with a shower of toasted coconut flakes, a sprinkle of cacao nibs, or even a drizzle of quick-melt chocolate. Fresh summer berries or a wedge of juicy pineapple on top create a colorful, inviting dessert that’s pure joy in every spoonful.

Side Dishes

This Vanilla Bean Coconut Ice Cream loves company! Pair it with a warm fruit cobbler, slice of gluten-free cake, or crisp oatmeal cookies to elevate any sweet tooth moment. Honestly, swirling it over a pile of grilled peaches is an unforgettable summer move.

Creative Ways to Present

Try serving scoops in hollowed-out coconut shells for a fun, tropical party vibe, or build ice cream sandwiches with homemade cookies for a nostalgic twist. For special occasions, layer with fresh berries and granola in beautiful parfait glasses—you can’t go wrong!

Make Ahead and Storage

Storing Leftovers

Store any leftover Vanilla Bean Coconut Ice Cream in an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface before sealing to help prevent ice crystals from forming—it’ll stay fresh and scoopable for up to 10 days.

Freezing

The ice cream freezes best in a shallow loaf pan, which helps it set quickly and evenly. For long-term storage, avoid plastic wrap (it can trap odors)—instead, use a snug, lidded container and keep it towards the back of the freezer, where the temperature stays coldest.

Reheating

Since reheating isn’t needed, simply allow your Vanilla Bean Coconut Ice Cream to sit on the counter for 5–10 minutes to reach that dreamy, ready-to-scoop state. For an extra-smooth scoop, run your ice cream scoop under hot water before digging in.

FAQs

Final Thoughts

There’s nothing quite like a homemade batch of Vanilla Bean Coconut Ice Cream—it’s simple, satisfying, and totally customizable. I hope you’ll treat yourself (and anyone lucky enough to share!) to this creamy, naturally dairy-free delight. You deserve the sweetest scoops, every single time. Enjoy!

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