5 Ingredient Vegan Vanilla Coconut Ice Cream!
source:  minimalistbaker.com

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  • Coconut Cream
  • Vanilla Bean
  • Vanilla Extract
  • Organic Cane Sugar
  • Coconut Oil

2 14-ounce (414 ml) cans coconut cream* or full fat coconut milk

1/2 cup (100 g) organic cane sugar (sub up to half with agave nectar or maple syrup)

3 Tbsp (45 ml) melted coconut 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

ice-cream
Incredibly Simple, Perfectly Sweet, Insanely Creamy!

This ice cream just screams vanilla, infused with both vanilla bean and vanilla extract. Not only does this combination add more flavor, the extract (which typically contains alcohol) helps prevent ice crystals.The result is the perfect creamy, dreamy coconut ice cream.

vanillaicecream

04VANILLA BEAN COCONUT ICE CREAM

Prep time 7 hours
Cook time 5 mins
Total time 7 hours 5 mins
Serves: 8 (1/2 cup servings)

Directions

  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, coconut oil, 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.
  3. Add more cane sugar or agave if it needs more sweetness.
  4. 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 notes if you don’t have a churner.
  5. 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.
  6. 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.
  7. Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies, cakes, cookies and more!

Notes

  • *I like Trader Joe’s Coconut Cream, but you can also use your favorite brand of full fa coconut milk. Coconut cream, however, will yield creamier results.
  • *If you don’t own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze.
  • Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm – 6-8 hours.
  • Then continue freezing until completely firm before serving. It won’t yield as creamy results, but it should still work.
  • *Nutrition information is a rough estimate for one 1/2-cup serving of 8 total servings.
  • *Because some readers had trouble with the coconut oil separating when chilled, I’ve updated the recipe to be made in a blender instead of on the stovetop (April 9, 2016) for better results.
  • I also recently retested (August 9, 2016) to include the option to use coconut cream instead of coconut milk, and agave for up to half the cane sugar.

Nutrition Information

Serving size: 1/2 cup (of 8)  |  Calories: 286  |  Fat: 24 g  |  Saturated fat: 21.7 g  | Carbohydrates: 15.8 g  |  Sugar: 13.6 g  |  Sodium: 664 mg  | Protein: 1.6 g

Author: Minimalist Baker  http://minimalistbaker.com/

 

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