Dairy-Free Vanilla Bean Ice Cream




Dairy-Free Vanilla Bean Ice Cream

Makes 1 scant quart (which becomes a full quart with mix-ins)
1/3 cup cane sugar
1/3 cup brown sugar
2 egg yolks (room temp) OR 1 tablespoon cornstarch (see notes)
1 can full fat coconut milk
1 can coconut cream
1 vanilla bean
pinch of salt

Egg yolks v. Cornstarch. Traditionally creamy custard style ice cream is made with egg yolks. Upon researching vegan alternatives I discovered cornstarch acts in a very similar way. I made a batch of each, expecting the egg yolk batch to come out creamier. We did a blind taste test and couldn't tell a difference. So we'll leave the decision up to you! Not into either? You could skip on both, the ice cream will just be more icy less creamy.

Coconut cream? I buy it from trader joe's and it's only slightly thicker than regular full fat coconut milk. If you can't find it just go with two cans of coconut milk and you'll be fine. Definitely avoid light coconut milk here, we're making ice cream, and it will come out super icy.

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Step 1: Step 1

Prepare a double boiler by bringing 1-2 inches of water to a gentle boil in a small sauce pan topped with a heat-proof bowl. Be mindful the water doesn't actually touch the bottom of the bowl. Over medium-low heat, whisk sugars, egg yolks OR cornstarch and 1-2 tablespoons of coconut milk to loosen in the heat proof bowl for about 3 minutes until the mixture thickens and the sugars melt.

Step 2: Step 2

Pour in the coconut milk, followed by the coconut cream and whisk. Slice open the vanilla bean and using the backside of a knife, scrape out the insides. Toss this vanilla bean "caviar" along with the vanilla bean pod and a generous pinch of salt into the coconut mixture. Continue to whisk for about 5 minutes. Remove from heat and let cool slightly. Pour the mixture through a fine mesh sieve and discard the remnants. Cover and refrigerate for at least 2 hours.

Step 3: Step 3

Pour the cooled mixture into your ice cream maker and follow manufacture's instructions. Once the ice cream comes together it will be the consistency of soft serve. If you like it a bit more firm pop in the freezer before serving. Enjoy!

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    4 Discussions

    KneadingHomeSlippery arm

    Reply 3 years ago

    No, they are different. Coconut cream is a fuller-fat version of coconut milk. I usually buy it from Trader Joes but if you can't find it you can just go with two cans of full-fat coconut milk. Cream of coconut is much different and pre-sweetened, I believe?