Coconut Vanilla Bean Ice Cream (Vegan)
This ice cream is thick and creamy thanks to canned coconut milk, and has a rich, aromatic vanilla flavor from both vanilla extract and vanilla beans. See notes below for a no-churn option!
Ingredients
- 2-14 ounce cans coconut milk*
- 1/2 cup maple syrup
- 2 Tablespoons vanilla extract yes, really, 2 Tablespoons!
- Seeds from 1 vanilla bean
- A pinch of salt
Instructions
- 1. Make sure the bowl of your ice cream maker is fully frozen (mine recommends freezing overnight before using).
- 2. Whisk all ingredients in a bowl or large measuring cup (the pour spout makes it easier to transfer) then pour into ice cream maker.
- 3. Churn according to manufacturer's directions, or until ice cream is thick and creamy. It will still be at soft-serve consistency when done. Eat immediately, or transfer to a freezer-safe container and freeze for 2 hours to help it firm up. Ice cream frozen for more than 1 day will need to soften at room temperature for 10 minutes to make it easier to scoop.
Notes
If you don't have an ice cream maker, do the following: put all ingredients into a blender or food processor and blend until thick and creamy (~1 minute). This will help add a little extra air/fluff to your mixture. Transfer to a freezer-safe container or loaf pan lined with parchment, and freezer for 4 hours. Every 30 minutes, remove the ice cream and stir vigorously to help keep it soft and fluffy. The ice cream won't be quite as creamy this way, but it will still work.
*Whole Foods' store brand of full-fat coconut milk works best here, as it's consistently thick + creamy. Alternately, heavy cream can be used instead, but will obviously negate the vegan/dairy-free nature of this recipe, and will eliminate any coconut flavor.
*Whole Foods' store brand of full-fat coconut milk works best here, as it's consistently thick + creamy. Alternately, heavy cream can be used instead, but will obviously negate the vegan/dairy-free nature of this recipe, and will eliminate any coconut flavor.