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
- 2 13 ounce cans Thai Coconut milk
- 3/4 cup sugar
- pinch of salt
- 2 vanilla beans OR 1 tablespoon vanilla extract
- 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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15 Comments Leave a comment or review
So easy! Perfect for summer!
Inside a British Mum's Kitchen says
lovely to use coconut milk — the pictures are worth a thousand words! so creamy and delicious looking. I've never made ice cream – but today I'm going to buy and ice cream maker!!
nancy at good food matters says
what a great idea–I had never thought to use coconut milk in ice cream. No doubt this is delicious.
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!
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!
I love the simplicity!
Athena @ Lifes Abundant Adventures says
Why, oh why did I sell my ice cream maker at our garage sale last year!?!
Sue/the view from great island says
An ice cream maker is at the top of my list of kitchen stuff to buy. Like Athena, I sold mine at a garage sale!! The coconut and chocolate sauce is really tempting…
Words Of Deliciousness says
[email protected] eco friendly homemaking says
Oh my goodness this looks amazing. I am going to Trader Joes tomorrow and coconut milk is on my list. I am going to get some extra cans and make this ice cream this week! Thanks.
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! 🙂
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.
Courtney Ryan says
Could you use cans of light coconut milk?
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!