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1
The day or night before, place your ice cream churning bowl in the freezer to properly chill. Add coconut milk, organic cane sugar, coconut oil, and sea salt (optional) to a large saucepan and heat over medium heat.
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2
Bring to a simmer, thoroughly combine ingredients and dissolve sugar. Then remove from heat and add vanilla bean and vanilla extract. Whisk once more to combine.
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3
Transfer mixture to mixing bowl and cover. Chill in the refrigerator overnight, or for at least 4-6 hours.
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4
The following day, add chilled mixture to ice cream maker and churn according to manufacturer's instructions-about 45 minutes. It should look like soft serve. See last step if you don't have a churner.
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5
Once churned, transfer ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
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6
Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften -a hot ice cream scoop also eases scooping.
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7
Will keep in the freezer for up to 10 days, though best when fresh.
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8
If you don't own an ice cream maker, add chilled mixture to a freezer-safecontainer and freeze. Once every hour, remove from freezer and stir/whisk to incorporate air. Repeat until mostly firm - 6-8 hours. Then continue freezing until completely firm before serving. It won't yield as creamy results, but it still works!
