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Coconut Milk Ice Cream

Creamy coconut milk ice cream is richly loaded with vanilla bean flavor and just happens to be dairy free and fully vegan!
Prep Time5 minutes
Cook Time10 minutes
Chill time4 hours
Total Time4 hours 15 minutes
Servings: 6
Author: Mary Younkin

Ingredients

  • 26 ounces canned Thai coconut milk (2) cans worth
  • ¾ cup sugar
  • ⅛ teaspoon kosher salt
  • 2 vanilla beans OR 1 tablespoon vanilla extract or paste

Instructions

  • In a small saucepan, whisk together the milk, sugar, salt. Slit the vanilla beans lengthwise and scrape out the seeds. Add the vanilla to the pan. 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.
  • Pour the mixture into your ice cream maker and freeze according to manufacturer's directions. When finished churning, serve immediately or transfer to an airtight container and place in the freezer until ready to eat.

Nutrition

Calories: 342kcal | Carbohydrates: 29g | Protein: 2g | Fat: 27g | Saturated Fat: 23g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 271mg | Sugar: 25g | Vitamin C: 1mg | Calcium: 22mg | Iron: 4mg