Is it pie season yet?! I’ll gladly eat all the Halloween candy – don’t get me wrong, but give me homemade pies, warm and fresh from the oven. Top it with some ice cream and I’ll be a happy girl.
With pie season coming on, it’s an invitation for ice cream! With real vanilla beans, this vegan ice cream is perfect! It makes me smile with joy to see those real, black vanilla flecks. Those beautiful black beans spark an appreciation for all good, real food. Let’s celebrate them!
I was having some girlfriends over one weekend so the idea for ice cream naturally surfaced. Girls nights and ice cream just go together and if you add Sleepless in Seattle and vegan chocolate cake to the menu, you know it’s going to be a good night.
This ice cream truly is lighter and healthier because it’s completely vegan. Vegan means no hormone-laden liquids or unhealthy fats. Don’t misunderstand, this ice cream is not fat free – we do like our ice creams ultra silky and creamy! But this ice cream uses healthier fats to reach this kind of wonderful texture!
Each bite is perfect silky soft, yet still firm and holds up when scooped onto something warm and sweet. If you love homemade ice cream that is overflowing with real vanilla beans, get your most comfy stretchy pants ready with your favorite chick flick and dive in!
Vegan Vanilla Bean Ice Cream (gluten-free)
3 cups Full-Fat Coconut Cream*
1 1/2 cups Xylitol or Erythritol
3 Tablespoons Flour of choice (GF blend, Rice Flour or White Spelt)
seeds of 2 Vanilla Beans* Please don’t miss out on the fantastic flavor by subbing extract!
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Salt
In a mixing bowl, combine all the ingredients and whisk well. Pour into an ice cream maker and churn according to your ice cream makers directions. Mine took about 30 minutes. Enjoy immediately for super soft-serve ice cream or pour in an airtight container and freeze for another 2-3 hours until firm (pictured).
*Important Note: Different brands of coconut cream have different strengths of coconut flavor. I have made this ice cream a couple times, using different brands of coconut cream and the flavor has varied. For a more neutral taste, I would suggest using Thai Kitchen brand full fat coconut milk, but be sure to use only the thick white portions, which equates to using 2-3 cans. If you enjoy coconut flavor, the cans from Trader Joe’s of just coconut cream have a fantastic flavor.