Vanilla Bean Coconut Ice Cream

Name: Vanilla Bean Coconut Ice Cream
Prep time: 7 h 5 min
Total time: 7 h 5 min
Yield: 8
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; 2 tsp pure vanilla extract; 1 vanilla bean pod ((split and scraped // or 1/4 - 1/2 tsp vanilla powder per 1 pod))

By Minimalist Baker · Minimalist BakerPublic

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Perfect Vanilla Bean Coconut Ice Cream! Just 5 ingredients, simple methods, and insanely creamy results!

Prep: 425 min
Total: 425 min
Servings: 8

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Recipe source

This recipe was taken from Vanilla Bean Coconut Ice Cream · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

214-ounce cans coconut cream* or full-fat coconut milk ((see notes for brand recommendations))
0.5 cuporganic cane sugar ((sub up to half with agave nectar or maple syrup))
1 pinchsea salt
2 tsppure vanilla extract
—1 vanilla bean pod ((split and scraped // or 1/4 - 1/2 tsp vanilla powder per 1 pod))

Steps

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.
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.
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.
6
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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Per portion

Calories: ~0 kcal
Protein: ~0 g
Fat: ~0 g
Carbs: ~0 g
Fiber: ~0 g
Sodium: ~27.2 mg

2 ingredients still need USDA food links. pure vanilla extract is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Approximate — includes pinches / kitchen approximations.

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