Vanilla Bean Coconut Milk Ice Cream
Creamy coconut milk ice cream is packed with vanilla bean flavor and happens to be dairy-free and completely vegan. It’s also super easy to make!
coconut milk ice cream
I’ve made this super simple coconut ice cream many times and it’s better than most commercially available dairy-free ice creams.
This ice cream is great on its own, but like most ice cream, it’s even better with fresh strawberries or homemade chocolate syrup.
Coconut Milk Ice Cream Recipe
To make this ice cream you will need the following ingredients:
- coconut milk
- sugar
- kosher salt
- Vanilla beans, vanilla extract or vanilla paste
It’s worth noting that this recipe calls for full-fat coconut milk. You won’t get the same results from low-fat, low-fat, or reduced-fat coconut milk. I used unsweetened coconut milk from Thai Kitchen.
In a small saucepan, stir together milk, sugar, and salt. Cut the vanilla bean lengthwise and scrape out the seeds.
Add vanilla to pan. Bring to almost a boil and simmer for a few minutes until the sugar dissolves.
Don’t skip the heating step. You’ll end up with lumpy ice cream. Let cool, then refrigerate for at least 4 hours.
Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Once blended, serve immediately or transfer to an airtight container and refrigerate until ready to serve.
coconut ice cream
If you’re a fan of coconut milk ice cream, you’ll love all of these! Creamy raspberry coconut ice cream filled with fresh berries. It’s easy to make, fun to eat, and you’ll be making it all summer long.
All the fun flavors of Pina Colada in a bowl of ice cream? Yes please! Fresh pineapple + toasted coconut = plenty of flavor in every scoop of pina colada ice cream.
Rich and creamy coconut milk ice cream filled with buttery toffee and dark chocolate chips for a truly amazing improvised recipe. Impulsively tossing it in with some toffee I saw sitting on the counter.
Serving size: 6
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In a small saucepan, stir together milk, sugar, and salt. Cut the vanilla bean lengthwise and scrape out the seeds. Add vanilla to pan. Bring to almost a boil and simmer for a few minutes until the sugar dissolves. Let cool, then refrigerate for at least 4 hours.
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Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Once blended, serve immediately or transfer to an airtight container and refrigerate until ready to serve.
Calories: Chapter 342kilocalories · carbohydrate: 29gram · protein: 2gram · Fat: No. 27gram · Saturated fat: twenty threegram · Polyunsaturated fats: 0.3gram · Monounsaturated fats: 1gram · sodium: 65milligrams · Potassium: Chapter 271milligrams · sugar: 25gram · Vitamin C: 1milligrams · calcium: No. 22milligrams · iron: 4milligrams
{Originally published June 12, 2012 – Recipe instructions and photos updated November 22, 2024}