So I must confess, I’ve been on a serious homemade ice cream kick lately. It all started with the Adaptogenic Cold Brew Coffee Coconut Ice Cream and the Peach Vanilla Coconut Ice Cream. I decided that it was time to add my twist on the classic vanilla ice cream with this homemade vanilla bean coconut ice cream.
When making homemade coconut ice cream, I usually start with the vanilla ice cream as the base. It’s super easy to work with and tastes amazing by itself. For those of you who love vanilla, this coconut ice cream is perfect! It’s extremely creamy, smooth, and filled with the lovely soft vanilla notes.
Back To Basics
Some say vanilla ice cream is plain or lacks character compared to the multiple different ice creams available. However, if you get a good vanilla ice cream I believe it’s one of the most satisfying original flavors. My goal was to make a vanilla ice cream that brought out the light sweet notes of the vanilla bean.
Being dairy free, I always start a coconut base. I believe a mixture of coconut cream and coconut milk makes the optimal base for ice cream. This gives the ice cream a smooth slightly sweet starting point that we can build upon. Next, it was time to add the vanilla. I chose to go with a vanilla bean powder. A lot of vanilla extracts contain alcohol or other substances and I wanted the ice cream to be pure. Vanilla Bean powder is the purest option for flavor.
To sweeten the deal, I used some green leaf stevia powder. It makes the ice cream sugar free and adds that light sweetness we are looking for.
Mixin It Up
Making homemade coconut ice cream is a breeze if you have everything prepped. The hardest thing to remember is to freeze the ice cream bowl overnight so it’s ready to go when it’s time to make the ice cream. The way I prep is to mix all of the ingredients and put them in a jar in the fridge the day before I plan on making ice cream. Once the bowl is frozen and the day comes to make this delicious treat, I’m ready. I take the bowl out, put it in the ice cream maker and dump in the ingredients. I let it sit for about 10-15 minutes depending on the size of the ice cream maker and when I come back it’s ready to eat!
This ice cream may be super easy to make with minimal ingredients, but the reward is amazing! What are your favorite ice creams?
- 2 cans of coconut milk
- 1 can of coconut cream
- 2 tablespoons of sunflower lecithin*
- 1/2 teaspoon of stevia*
- OR 1/2 cup of maple syrup*
- 1/2 teaspoon of vanilla bean powder
- Sunflower Lecithin Powder is optional, but I recommend using it has a natural emulsifier.
- Depending on the brand of your stevia you might need more to taste.
- Start with 1/2 a cup of maple syrup, add more if needed, typically when frozen desserts you need extra sweetener, as the sweetness gets diluted when frozen.
- Add in the coconut cream & coconut milk, sweetener, and other ingredients, until completely smooth.
- Chill in the fridge for 1-2 hours if using an ice cream maker.
- Pour in a container and put in the freezer if not using an ice cream maker.
- If using an ice cream maker, take out the chilled mixture, and shake well.
- Pour the contents into the ice cream maker and wait until fully chilled.
- Enjoy right away!