Whole30 Vanilla Bean Ice Cream
Indulge in the creamy, dreamy goodness of Whole30 Vanilla Bean Ice Cream—a guilt-free dessert that’s as wholesome as it is decadent! Made with rich, full-fat coconut milk and unsweetened almond milk, this dairy-free treat is naturally sweetened with a single Medjool date, keeping it completely Whole30-compliant and free from refined sugars. The star ingredient, fragrant vanilla bean, brings depth of flavor while pasture-raised egg yolks lend a silky, custard-like texture. This recipe uses simple ingredients paired with a classic tempering technique to create an ice cream that’s smooth and luscious. Perfect for satisfying your sweet tooth without compromising your healthy lifestyle, this homemade vanilla ice cream is the ultimate yet effortless dessert. Chill, churn, freeze, and enjoy every spoonful of this natural, refreshing treat!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 1 Vanilla bean pod
- 4 Egg yolks (from pasture-raised eggs)
- 1 Medjool date
- 0.5 teaspoons Pure vanilla extract
- 1 Pinch of sea salt
Instructions
Chill your ice cream maker tub in the freezer according to the manufacturer’s instructions (usually 12-24 hours beforehand).
In a medium saucepan, combine the coconut milk and almond milk over medium heat. Split the vanilla bean pod lengthwise, scrape out the seeds with the back of a knife, and add both the seeds and the pod to the saucepan. Stir occasionally until the mixture is warm but not boiling.
While the milk is warming, place the egg yolks in a medium bowl and whisk them until they are slightly frothy. Set aside.
Finely chop the Medjool date and add it to the warm milk mixture. Using an immersion blender or standard blender, blend the mixture until smooth and the date is fully incorporated (this will sweeten the ice cream naturally without adding sugar).
Slowly ladle about 1/4 cup of the warm milk mixture into the whisked egg yolks, whisking constantly to temper the eggs and prevent them from scrambling. Repeat this step 2-3 times until the yolk mixture is warm.
Pour the tempered egg yolks back into the saucepan with the milk mixture, stirring constantly. Cook on low heat for 2-3 minutes, or until the mixture thickens slightly and can coat the back of a spoon. Be careful not to let it boil.
Remove the saucepan from heat and stir in the pure vanilla extract and a pinch of sea salt. Allow the mixture to cool for about 15 minutes, then strain it through a fine-mesh sieve to remove any solids and the vanilla bean pod.
Once strained, transfer the mixture to a bowl or container and refrigerate until it is completely chilled (at least 4 hours or overnight).
When the mixture is cold, pour it into the prepared ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 1-2 hours to firm up before serving. Scoop, serve, and enjoy a creamy, Whole30-compliant treat!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 26.5 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 7.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 389 mg | 8% | |
*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.
