French Vanilla Coconut Ice Cream
Here’s a super simple recipe for an SCD and Paleo legal french vanilla ice cream, using coconut milk and a fresh vanilla bean.
Serve it over a hot fruit crisp or with a spoonful of chocolate grain-free granola.
| Ingredients (serves 6)
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Directions
Slice the vanilla bean lengthwise and scrape out the seeds.
In a saucepan, whisk together the coconut milk, vanilla bean and its seeds, maple syrup, and egg yolks. Heat the mixture over medium heat stirring constantly until the mixture coats the back of a spoon, about 8-10 minutes. Make sure it doesn’t boil.
Transfer ice cream mixture to a bowl, and cover with plastic wrap. Place the plastic wrap directly on the liquid, so there is no condensation. Place in the refrigerator and chill until cold, at least 2 hours.
Remove the vanilla pod, then mix in the teaspoon of vanilla extract. Using your ice cream maker according to the manufacturer’s instructions, process the chilled ice cream mixture. (I use the Kitchen Aid stand mixer attachment)
Turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 2 hours.
To serve, leave out on the counter for 30 minutes until it soft enough to scoop.
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[...] I used my grain-free granola as the crisp topping and it tasted so much better than any almond flour version I’ve tried since going grain-free. This topping has the closest resemblance to the traditional oat crisp. I served it with a small scoop of vanilla coconut ice cream. [...]
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[...] French Vanilla Ice Cream [...]
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[...] for convenience sake, but a handful of yolk recipes immediately come to mind: Paleo mayonnaise, Vanilla Ice Cream, Banana Cream Pie, Berry Tart with Vanilla Bean Custard just to name a [...]
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[...] will ever appear on my site! It involves only 2 ingredients and is the perfect topping for any pie, ice cream, or just served over fresh [...]
This looks so delicious it makes me miss my (now broken) ice cream maker. Definitely putting one on the birthday list now!
You can also make this a raw ice cream by not heating the egg yolks – makes it super quick too! We used to make ours with raw cream, maple syrup, raw egg yolks and vanilla beans. I can’t think of many things lovelier than that.
x x x
Thanks Naomi! I made this to go on top of my Apple, Pear and Blueberry crisp, but I have to say, I prefer chocolate coconut ice cream! I made a raw and vegan Pumpkin Spice ice cream like you mentioned, but without egg yolks!
This looks so yummy! I’ve been searching for good ice cream recipes that are dairy free and soy free. love it
Try my chocolate peanut butter swirl ice cream or Vegan Pumpkin Spice too!
sounds tropical with the coconut delight, very yummy! Hope I can make some of these.
Hi,
Am I reading the ingredients correctly when It says 28 ounces of coconut milk, or maybe (2) 8 ounce? Thank you!
Suzyq
Hi Suzy – yes perhaps I should have done it in another measurement but it’s essentially 2 cans (14 ounces each)
This is in my ice cream maker right now. I’m so excited and it smells so yummy. I never that vanilla bean seeds were so tiny! It makes more sense now of the tiny black bits that were in french vanilla ice cream.
Quick question for you. Or two perhaps. The first is when are you (if you are in fact suppose to) remove the large piece of vanilla bean?
The second is do you have a recipe for the chocolate coconut ice cream you were speaking of?
Just added when to take the bean out, sorry forgot that! Take it out before putting into your ice cream maker so it’s easier for it to churn. Here’s the link for the chocolate! http://www.againstallgrain.com/2012/04/16/double-chocolate-ice-cream-with-peanut-butter-swirl/
Does it matter if i use full fat coconut milk or lite ? I was thinking of using a combination of both.
You could do a combo for this recipe. Usually I use full fat.
Oh this was so good! I served it over some whole baked apples that I stuffed with one chopped date and raw walnuts. I’m pretty sure my husband didn’t even taste it he ate is so fast and said it was like warm apple pie a la mode. This is now my go to vanilla ice cream recipe! Thanks!
When heating all of a sudden the mixture got all curdled looking. I’m making it anyway, hope it turns out. I didn’t let it come to a boil, but I guess it just got too hot and the egg started cooking?
Yeah, you probably didn’t temper the eggs, so they started cooking!