Vanilla Coconut Ice Cream
A rich, velvety dairy-free frozen treat. Combining full-fat coconut milk and cream with a touch of oil to deliver an exceptionally smooth, scoopable texture.
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Creamy vanilla bean ice cream base, optimized for perfect scoopability straight from the freezer.
Method
- 1Place all ingredients (coconut milk, coconut cream, melted coconut oil, sweetener, vanilla, and sea salt) cleanly into a high-speed blender.
- 2Blend thoroughly on high until the mixture is completely smooth, emulsified, and glossy.
- 3Transfer the blended base into a covered container and chill in the fridge until it is properly cold (ideally 3–4 hours or overnight).
- 4Pour the thoroughly chilled base into your ice cream maker and churn according to the manufacturer’s directions.
- 5Transfer to a freezer-safe dish and freeze for a short period to firm up to your desired consistency if needed.
Chef’s Notes
- Scoopability Secret: The inclusion of melted coconut oil is highly intentional—it adds healthy fats that prevent the ice cream from turning into an icy block, ensuring a smooth scoop.
- Freezer Management: If the ice cream sits in the freezer long-term and freezes completely hard, simply leave it out on the counter for 10–15 minutes before serving to restore its texture.
- Adjusting Sweetness: Taste the liquid base inside the blender before chilling. Feel free to incorporate an extra splash of honey or maple syrup if you prefer a sweeter profile.