Vanilla Bean Coconut Ice Cream
Ingredients
- 2 14-ounce cans coconut cream* or full-fat coconut milk (see notes for brand recommendations)
- 1/2 cup sugar (sub up to half with agave nectar or maple syrup) Reduce to taste
- 1 pinch sea salt
- 1 vanilla bean pod (split and scraped // or 1/4 – 1/2 tsp vanilla powder per 1 pod)
- 2 tsp pure vanilla extract
Instructions
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The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker).
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The following day, add coconut milk, organic cane sugar (sub up to half with natural sweetener), sea salt, scraped vanilla bean and vanilla extract to a food processor or blender. Blend until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar.
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Add mixture directly to chilled ice cream maker and churn until stiff.
Great served with Greek Baklava!