Creamy Coconut Vanilla Ice Cream
This four-ingredient coconut vanilla ice cream is dairy-free and blends up in minutes, offering a creamy, scoopable treat after freezing. Perfect for a paleo or vegan diet, it's easily customized with your favorite toppings and mix-ins.
Instructions
- 1
Combine full fat coconut milk (1 can), [the coconut cream from 1 can full fat coconut milk], maple syrup (5 tbsp), bean (0.5 vanilla), and salt (1 pinch) in a blender. Process until smooth and well combined.
- 2
If using an ice cream maker, churn the mixture according to the manufacturer's instructions.
- 3
For a no-churn version, transfer the ice cream mixture to a freezer-safe container. Freeze for hours (4) to hours (6), stirring by hand every hour to break up any large ice crystals and maintain a creamy texture.
- 4
When ready to serve, remove the [ice cream] from the freezer and allow it to defrost slightly for about minutes (15) until it is scoopable. Enjoy!
Nutrition Facts
Per portion