Perfect vanilla coconut ice cream! Just 5 ingredients, simple methods and incredibly creamy results!


  • 2 14 ounces Canned coconut cream co* or whole coconut milk (see notes for recipe recommendations brand)
  • 1/ 2 cup Organic cane sugar (up to half with agave nectar or maple syrup)
  • 1 pinch Sea salt
  • 1 Vanilla Bean pod (divided and scraped // or 1/4 – 1/2 teaspoon vanilla powder per 1 pod)
  • 2 tsp< /span> pure vanilla extract


  • Prepare your ice cream or whipped cream in the day before the mixing bowl in the freezer to cool properly (see notes if you don’t have an ice cream maker).
  • The next day, coconut milk, organic cane sugar (up to half with natural sweetener), sea salt, scraped vanilla bean, and vanilla extract in a High Speed Blender and blend on high power until completely creamy and smooth, 1-2 minutes to fully dissolve the sugar. Add more cane or agave sugar if it needs more sweetness, or more vanilla if it needs more vanilla flavor.
  • Mix directly to chilled Ice cream maker and jug According to the manufacturer – about 45 minutes. It should look like a soft cream (see photo). See notes if you don’t have a butter churn.
  • After stirring, pour the ice cream into a large freezer-safe container (like a loaf pan) and smooth the surface with a spoon.
  • Cover securely and freeze for at least 4-6 hours or until set. Wait 5-10 minutes before serving to soften; a hot ice ball also makes the preparation easier.
  • Keeps up to 10 days in the freezer, but is best when served chilled. Goes perfectly with pie, Cake, Cookies and more!
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