Description
Indulge in the luxurious creaminess of homemade Vanilla Bean Coconut Ice Cream. This dairy-free delight is made with coconut cream, real vanilla bean, and a touch of organic cane sugar for a refreshing treat perfect for any occasion.
Ingredients
Units
Scale
Ice Cream:
- 2 14–ounce cans coconut cream* or full-fat coconut milk
- 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
- 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).
- The following day: Add coconut milk, organic cane sugar, sea salt, scraped vanilla bean, and vanilla extract to a high-speed blender. Blend until creamy and smooth.
- Churning: Add mixture to chilled ice cream maker and churn for about 45 minutes until it resembles soft serve.
- Freezing: Transfer churned ice cream to a freezer-safe container, smooth the top, cover, and freeze for 4-6 hours until firm.
- Serving: Allow to soften for 5-10 minutes before scooping and serving.
Notes
- Our favorite coconut cream is Savoy, and our favorite full-fat coconut milk is Aroy-D.
- Coconut cream yields creamier results due to the higher fat content.
- Avoid using Trader Joe’s coconut milk or cream as the formulation may lead to separation.
- If you don’t own an ice cream maker, freeze the mixture in a container and stir every hour until firm.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 9g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 18g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
