Four ingredient Coconut Vanilla Ice Cream – just blend, freeze and scoop! Gluten Free + Paleo + Vegan
Can we just all take a moment to appreciate all the creamy, dreamy decadence going on in this picture above and the fact that it’s all 100% dairy free???
What a time to be alive.
How to Make: Coconut Vanilla Ice Cream
This recipe is incredibly easy requiring just 4 ingredients and a blender to mix it all up.
You need:
✔️two full fat coconut milk cans – use one whole can and then just the coconut cream from the second can
✔️maple syrup (maple will keep this vegan but you can also use honey if you prefer)
✔️vanilla bean or vanilla extract
✔️pinch of salt – to help tone down some of the coconut flavour
Making the ice cream is really just a matter of blending it all up and then storing away until frozen. Every hour or so you just need to check in on the ice cream and stir it around breaking down the large icy bits of the sides which will probably freeze first. After about 6ish hours this should be frozen enough to scoop and enjoy!
Clarification of the Coconut Milk/Cream
In the recipe I list “1 14 oz can full fat coconut milk” twice. The reason I do this is because you need to do slightly different things with each can. You need to add 1 whole can of coconut milk as listed and then with the with the second can you only need to add the thickened coconut cream and not the coconut water. Add the extra coconut cream sans water makes for a thicker, creamier ice cream. Too much added water here and the ice cream tends to be more ice than cream.
Aside from that this ice cream is pretty straight forward and easy to make!
This coconut vanilla ice cream makes a great base for experimental ice cream flavours!
To spruce it up a little bit you can add in all kinds of mix ins and toppings: mixed nuts, broken up brownies pieces, hot fudge sauce – whatever you want! If you really wanna get crazy then I’d also recommend making this homemade chocolate bowls to serve it in. Super fancy. Super easy!
Other Coconut Milk Ice Creams You might enjoy:
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Coconut Vanilla Ice Cream - Paleo + Vegan
Four ingredient Coconut Vanilla Ice Cream - just blend, freeze and scoop! Gluten Free + Paleo + Vegan
Ingredients
- 1 14 oz can full fat coconut milk
- 1 14 oz can full fat coconut milk, - separate the coconut cream from the water
- 5 tablespoon maple syrup (or honey if this doesn't need to be vegan)
- 1/2 vanilla bean, or 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Add everything to a blender and process until smooth and combined. Taste and add a little more sweetener if needed. Keep in mind that the ice cream won't taste as sweet after it's been frozen.
- If using an ice cream maker then follow the manufacture instructions for making ice cream.
- For a no churn version add the ice cream mixture to a freezer safe container and place in the freezer for 4-6 hours. Every hour or so you'll need to take out the ice cream and mix by hand until it's done.
- When you're ready take the ice cream out of the freezer to defrost slightly - depending on how long it's been frozen it may need about 15 minutes before you're able to scoop and then enjoy!
Notes
How to cut and use a vanilla bean: lay the bean down flat on a cutting board. Use a sharp knife to slice down the centre of the vanilla bean lengthwise - try not to puncture through the bottom of the bean. Gently pull apart the bean exposing the insides and scrape out the inside vanilla bean caviar. The vanilla bean caviar is the only part of the vanilla bean that goes into the recipe.
Sandra Abernathy says
will this actually taste like coconut or do you call it coconut vanilla ice cream because it uses coconut milk? I need vanilla tasting ice cream
Sarah Nevins says
Hi Sandra! I’m afraid this might not be what you’re looking for since this ice cream definitely has a strong coconut flavour since it relies so heavily on coconut milk and coconut cream for the base.
Jackie says
We have tried additions of 1/2 to 1 tsp. of mint extract, 1-2 drops of green food coloring and either mini chocolate chips or crunched Andes mints.
Sarah Nevins says
Oooh I love the sound of adding andes mints to this! Thanks Jackie!
Cheffzilla says
Instead of syrup or honey or sugar, I have used a 14-oz can of sweetened condensed milk, along with the coconut milks (exactly as you recommend) and it comes out smooth and creamy and oh, so delicious. For an additional layer of wonderful, I have added a half cup of coarsely chopped semi-sweet chocolate in the last two minutes in the ice-cream freezer (or if making no-churn, mix it in with a silicone spatula just before spooning into the loaf pan.
Sarah Nevins says
That sounds delicious! Love the sound of adding both the sweetened condensed milk and the chocolate chips – I’m sure it makes this ice cream even more decadent!
Kiki says
This is probably a weird question, but the ingredients say to separate one can of coconut milk from the water, but not the other. I was just wondering why I should separate the cream and the water, with one can, and not the other. Sorry if this doesn’t make much sense.
Thanks!
Sarah Nevins says
Hi Kiki! Not a weird question at all!
By only using the cream from the second can you get the extra volume (which translates into more ice cream) and fat (which makes it creamy) without too much extra water. You could absolutely use the entire can, but I just find that that makes for more an ice cream that’s more icy and less creamy. I hope that makes sense!