Vanilla Bean Coconut Ice Cream

1. 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.

2. 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.

3. 3

   Transfer mixture to mixing bowl and cover. Chill in the refrigerator overnight, or for at least 4-6 hours.

4. 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.

5. 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.

6. 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.

7. 7

   Will keep in the freezer for up to 10 days, though best when fresh.

8. 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!

* Per serving · 4 servings · Values may vary.