Vanilla Bean Coconut Ice Cream

Step 1

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).

Step 2

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 high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness, or more vanilla if it needs more vanilla flavor.

Step 3

Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve (see photo). See notes if you don't have a churner.

Step 4

Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.

Step 5

Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften - a hot ice cream scoop also eases scooping.

Step 6

Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies, cakes, cookies and more!