Vanilla Bean Coconut Milk Ice Cream

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Vanilla Bean Coconut Milk Ice Cream recipe by Barefeet In The Kitchen

Creamy coconut milk ice cream that is richly loaded with vanilla bean flavor. I’ve made this very simple ice cream numerous times and it always turns out better than anything you can buy at the store.

This ice cream is fantastic on its own, but with fresh strawberries and homemade chocolate syrup it was even better. Do I even need to add that everyone loved it?

Vanilla Bean Coconut Milk Ice Cream recipe by Barefeet In The Kitchen

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Vanilla Bean Coconut Milk Ice Cream

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Ingredients 

  • 2 13 ounce cans Thai Coconut milk
  • 3/4 cup sugar
  • pinch of salt
  • 2 vanilla beans OR 1 tablespoon vanilla extract

Instructions

  • Slit the vanilla beans lengthwise and scrape out the seeds. In a small saucepan, whisk together the milk, sugar, salt and vanilla seeds or extract. Bring almost to a boil and barely simmer for a few minutes, just until the sugar is dissolved. Let cool and then chill in the fridge for at least 4 hours. (You can skip the stove step and simply pour the mixture straight into your ice cream maker once you have whisked the sugar into the milk. I have done it both ways several times and they were both excellent. There is a slightly creamier texture to the simmered version, but it is not a big difference. I make both versions and it really just depends on how much time I have.)
  • Pour the mixture into your ice cream maker and freeze according to manufacturer's directions. When the machine is finished, pour into an airtight container and freeze until ready to eat.
  • This is a perfect soft serve straight out of the machine. I froze it for a couple hours though before serving it. Two days later it was frozen firm, but still scoop-able straight out of the freezer.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Brilliant! I have two cans of coconut milk in my pantry and I was wondering what I was going to use them for!! Can't wait to try this!

  2. Tricia @ saving room for dessert says

    The strawberries look great on this ice cream! I was wondering if you were trying to hide the dessert or something 🙂 I never knew coconut ice cream could be this easy. You should get together with Sue and try her hard chocolate shell on this one – so delicious!

  3. EcoCatLady says

    OMG… I'm trying not to look because I'm sure this won't help my in my quest to lose 5 pounds this summer!

    But, I did want to write and say that I discovered one significant disadvantage to being "barefoot in the kitchen" this evening, when I stepped on a shard of glass from a broken jar (which I THOUGHT I had completely cleaned up.) So apparently there are reasons other than feminism to wear shoes while cooking! 🙂

  4. Annette says

    Your picture is great, and I can almost taste the coconut ice cream.

    Having an ice cream maker, I prefer to make the alternatives to a milk based ice cream. So coconut milk and rice milk are two I have tried. The rice milk makes a wonderful sorbet with fruit added in.

    • Mary says

      It will not have the same rich and creamy consistency without the fat content. It will freeze though and will probably have a texture closer to ice milk. I hope that helps!