I think that this is one of my favorite ice cream flavors outside of the normal Neapolitan flavors. (With the exception of a butterscotch topping) I had an idea to make this a while ago. I was hanging out with my brother in LA a few weekends ago, trying to get some brother/sister time before he was off on his next adventure. We are best friends. Peas and Carrots, as Camilla would say. Anyways, we were discussing Little Sprouts Kitchen and ideas that I had. He is so creative and has a healthy appetite. I always appreciate his feedback. I love to talk and bounce ideas off of him.
I remember when I made him the Vanilla Bean ice cream, which is the base for this recipe. We had walked to dinner and stopped by a local bakery for dessert to take home. I had made him ice cream though. He was stuck in traffic on the way to my house, so to pass the time I decided to make ice cream. When we got home after dinner, I asked which he wanted and he wanted to try the homemade coconut milk ice cream. Let’s just say… he didn’t touch the dessert he bought from the locally popular dessert place. Instead, he ate several bowls of this Vanilla Bean ice cream. So, yea. It’s pretty amazing.
1 13.5 oz can full fat coconut milk
3/4 cup coconut milk (regular)
1 vanilla bean
4 egg yolks
1/2 cup maple syrup, plus 1/3 cup maple syrup
1/3 cup coconut oil
1 tbsp vanilla extract
1 cup almond flour
1/2 cup dark mini chocolate chips
1. Place a medium saucepan over low heat. Add coconut milks, 1/2 cup maple syrup, and egg yolks.
2. Cut vanilla bean lengthwise and scrape out the inside. Add to coconut milk mixture, along with the pod. Whisk to combine everything.
3. Stir constantly on low heat so that they mixture does not boil. Stir for about 15 minutes.
4. After 15 minutes, put the vanilla bean base in a bowl in the refrigerator for 30 minutes. Leave the pod in. While the base in the refrigerator, start making the cookie dough pieces that will be added later.
5. Line a baking sheet with parchment paper or wax paper.
6. Combine the almond flour, coconut oil, 1/3 cup of maple syrup, and vanilla extract in a large bowl. Fold in the ½ cup of dark chocolate chips. (Note: The dough will still be a little sticky.)
7. Form the cookie dough into marble sized balls. Place them on the baking sheet. (Note: I kept a small bowl of water nearby to rinse off my hands so that the dough didn’t stick too much.)
8. Place the tray of cookie dough pieces into the freezer.
9. By this time, the vanilla bean base should be ready. 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.
10. Turn on your ice cream maker and pour in vanilla bean base. Allow to churn for at least an hour.
11. 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.
12. Fold in the cookie dough pieces. Place container into freezer for at least 30 minutes before serving.