Vanilla Bean Ice Cream

I really love the richness of this simple Vanilla Bean Ice Cream. The use of vanilla beans is key to achieve this decadent flavor. I wanted to highlight this recipe on its own. I know that half the country is covered in snow, but I feel like there is no real season for ice cream.

It also makes an excellent base for so many ice cream flavors. I used it as a base for the Cherry Blossom Ice Cream recipe I wrote about last year.

vanilla bean coconut milk ice cream, coconut milk, vanilla bean, little sprouts kitchen, dairy free
1 13.5 oz can full fat coconut milk
¾ cup coconut milk (regular)
1 vanilla bean
4 egg yolks
½ cup maple syrup

1. Place a medium saucepan over low heat.
2. Add coconut milks, syrup, and egg yolks.
3. Cut vanilla bean lengthwise and scrape out the inside. Add to coconut milk mixture, along with the pod. Whisk to combine everything.
4. Stir constantly on low heat so that they mixture does not boil. Stir for about 15 minutes.
5. After 15 minutes, put the vanilla bean base in a bowl in the refrigerator. Leave the pod in the sauce and allow to sit about 30 minutes.
6. After 30 minutes, remove vanilla bean base from refrigerator and remove the pod. Make sure to squeeze the pod between your fingers into the bowl to get all the leftover extract out. Discard the pod.
7. Turn on your ice cream maker and pour in vanilla bean base. Allow to churn for at least an hour.
8. Once it has reached the consistency of “ice cream”, turn off the ice cream maker and scoop your fresh coconut milk vanilla bean ice cream into a freezer safe dish.

2 responses to “Vanilla Bean Ice Cream

  1. Pingback: Butter Pecan Ice Cream | Little Sprouts Kitchen·

  2. Pingback: Mint Chocolate Chip Ice Cream | Little Sprouts Kitchen·

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