Coconut Vanilla Ice Cream

Image coming soon!


Original Source

https://minimalistbaker.com/vanilla-bean-coconut-ice-cream/

Ingredients

  • 2 14-ounce cans coconut cream
  • about 1/2 cup granulated or cane sugar
  • 1 pinch sea salt
  • 1 vanilla bean pod, or 1 tsp vanilla bean paste
  • 2-3 tsp pure vanilla extract

Instructions

  1. The day or night before, place your ice cream churning bowl in the freezer to properly chill.
  2. The following day, add coconut milk, sugar, sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth (less than 1-2 minutes) to fully dissolve the sugar. Taste and adjust sweetness or vanilla as necessary
  3. Add any flavoring or mixins (e.g. chocolate chips) and give a quick pulse to mix evenly.
  4. Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions (20-30 min for kitchen aid ice cream maker attachment).It should look like soft serve consistency.
  5. Once churned, transfer the ice cream to a large freezer-safe container 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 for easy scooping.