Dairy-Free Vanilla Bean Ice Cream
Indulge in the creamy, dreamy delight of Dairy-Free Vanilla Bean Ice Cream—a perfect dessert for those seeking a luscious treat without dairy. Made with rich full-fat coconut milk and naturally sweetened with pure maple syrup, this recipe boasts a velvety texture that rivals traditional ice cream. The star ingredient, a fragrant vanilla bean, infuses the base with authentic, aromatic flavor, while a touch of vanilla extract enhances its depth. A cornstarch or arrowroot slurry ensures a smooth and silky consistency that's ideal for churning. With just 15 minutes of prep time and minimal effort, this dairy-free masterpiece is ready to shine after a few hours of chilling and freezing. Whether you're serving it solo or pairing it with your favorite dessert, this plant-based vanilla bean ice cream is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cans (13.5 oz each) Full-fat coconut milk
- 0.5 cups Pure maple syrup
- 1 whole Vanilla bean
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch or arrowroot powder
- 2 tablespoons Water
Instructions
In a medium saucepan, pour the full-fat coconut milk (reserving about 1/4 cup in a separate bowl) and heat over medium-low heat until it just begins to steam. Be careful not to let it boil.
Slice the vanilla bean lengthwise with a sharp knife and scrape out the seeds using the back of the blade. Add the seeds and the pod to the warmed coconut milk in the saucepan.
Stir in the maple syrup and vanilla extract. Mix until well combined.
In the small bowl with the reserved 1/4 cup coconut milk, whisk together the cornstarch or arrowroot powder and water to create a slurry. Make sure there are no lumps.
Slowly pour the slurry into the saucepan, whisking continuously to avoid clumping. Continue to cook over medium-low heat, stirring frequently, for about 3–5 minutes or until the mixture thickens slightly and coats the back of a spoon.
Remove the mixture from the heat and discard the vanilla pod. Allow the base to cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours, or overnight for best results.
Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes 20–25 minutes.
Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula and cover with a lid or plastic wrap. Freeze for at least 2–3 hours for a firmer texture.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy your dairy-free vanilla bean creation!
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 99.0 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2358 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
