Vanilla Bean Coconut Ice Cream
Ingredients
-
2
cans (14-ounce)
coconut cream or full-fat coconut milk
-
½
cup
organic cane sugar
-
1
pinch
sea salt
-
1
pod
vanilla bean (split and scraped)
-
2
teaspoons
pure vanilla extract
Instructions
- Chill the ice cream churning bowl in the freezer the day before making the ice cream.
- Blend the coconut milk, sugar, sea salt, scraped vanilla bean, and vanilla extract in a high-speed blender until smooth.
- Pour the mixture into the chilled ice cream maker and churn according to the manufacturer's instructions, about 45 minutes.
- Transfer the churned ice cream to a freezer-safe container and smooth the top.
- Cover securely and freeze for at least 4-6 hours until firm.
- Let the ice cream sit for 5-10 minutes before serving to soften.
Nutrition Facts (estimated)
Servings
8
Calories
277
Total fat
22.1g
Total carbohydrates
17.7g
Total protein
2.2g
Sodium
34.8mg
Cholesterol
0mg
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