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Perfect Vanilla Bean Coconut Ice Cream! Just 5 ingredients,
simple methods, and insanely creamy results!
simple methods, and insanely creamy results!
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 8 (1/2 cup servings)
Ingredients
- 2 14-ounce (414 ml) cans full fat coconut milk
- 1/2 cup (100 g) organic cane sugar
- 3 Tbsp (45 ml) melted coconut oil (or sub olive oil)
- optional: pinch sea salt
- 1 vanilla bean pod, split and scraped (or 1/4 - 1/2 tsp vanilla powder)
- 2 tsp pure vanilla extract
Instructions
- The day or night before, place your ice cream churning bowl in the freezer to properly chill. Also, add coconut milk, organic cane sugar, coconut oil and sea salt (optional) to a large saucepan and heat over medium heat.
- Bring to a simmer, whisking to thoroughly combine ingredients and dissolve sugar. Then, remove from heat and add vanilla bean (or vanilla powder) and vanilla extract. Whisk once more to combine.
- Transfer mixture to a mixing bowl and cover. Chill in the refrigerator overnight, or for at least 4-6 hours.
- The following day, add chilled mixture to 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.
- 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.
- 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.
- Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies,cakes, cookies and more!
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