Vegan Vanilla Bean Ice Cream – a delicious recipe with Cream, Xylitol, Vanilla, Flour, Vanilla Beans, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl, combine all the ingredients and whisk well.
2
Pour into an ice cream maker and churn according to your ice cream maker directions.
3
Mine took about 30 minutes.
4
Enjoy immediately for super soft-serve ice cream or pour in an airtight container and freeze for another 2-3 hours until firm (pictured).
5
Important note: Different brands of coconut cream have different strengths of coconut flavor.
6
I have made this ice cream a couple times, using different brands of coconut cream and the flavor has varied.
7
For a more neutral taste, I would suggest using Thai Kitchen brand full-fat coconut milk, but be sure to use only the thick white portions from the cans (which equates to using 2-3 cans).
8
If you enjoy coconut flavor, the cans from Trader Joes of just coconut cream have a fantastic flavor.
9
Yields 4 1/2 cups of ice cream.
803
kcal
Calories
64
g
Fat
20
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups Full Fat Coconut Cream, 1- 1/2 cup Xylitol, 1/2 teaspoons Pure Vanilla Extract, 3 Tablespoons Flour Of Choice (Gluten-free Mix, Rice, Spelt), and more.
Yes, Vegan Vanilla Bean Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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