Coconut Vanilla Ice Cream - Paleo + Vegan Recipe
How to make Coconut Vanilla Ice Cream
Four ingredient Coconut Vanilla Ice Cream - just blend, freeze and scoop! Gluten Free + Paleo + Vegan
Total Time: 6 hours 5 minutes
Yield: 6 Servings
1 14 oz can full fat coconut milk
1 14 oz can full fat coconut milk, - separate the coconut cream from the water
5 tablespoon maple syrup (or honey if this doesn't need to be vegan)
1/2 vanilla bean, or 2 teaspoons vanilla extract
pinch of salt
Add everything to a blender and process until smooth and combined.
Taste and add a little more sweetener if needed. Keep in mind that the ice cream won't taste as sweet after it's been frozen.
If using an ice cream maker then follow the manufacture instructions for making ice cream.
For a no churn version add the ice cream mixture to a freezer safe container and place in the freezer for 4-6 hours. Every hour or so you'll need to take out the ice cream and mix by hand until it's done.
When you're ready take the ice cream out of the freezer to defrost slightly - depending on how long it's been frozen it may need about 15 minutes before you're able to scoop and then enjoy! Notes
How to cut and use a vanilla bean: lay the bean down flat on a cutting board.
Use a sharp knife to slice down the centre of the vanilla bean lengthwise - try not to puncture through the bottom of the bean.
Gently pull apart the bean exposing the insides and scrape out the inside vanilla bean caviar. The vanilla bean caviar is the only part of the vanilla bean that goes into the recipe.