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)
Print Recipe
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.
step says
how many ml of ice cream does this recipe make?
Kiki says
Would vanilla powder work in exchange for the seeds? If so, how much? Your ice cream looks amazing=).
Annie says
Sorry, I haven’t tried this recipe with a vanilla powder. You could use a bit of vanilla paste or just omit the beans and maybe add a tiny bit extra extract.
Kelly @hidden fruits and veggies says
Store bought coconut milk ice cream is delicious, so I can only imagine how epic homemade would be! Definitely trying this.
Annie says
I only buy store bought for the awesome flavors, but if I can make it at home, I do! :) Thanks!
Julia says
I LOVE ice cream made with coconut milk (I’ve never tried coconut cream and will definitely be actioning this soon!) I think it can be a million times better and far less complicated than regular dairy milk ice cream. This is a brilliant idea for whipping up for them holiday pies. My mouth is watering!
Annie says
You HAVE to try ice cream with coconut cream! It is phenomenal and crazy at how it mimics regular cream! Hope you love this if you make it! :)