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Coconut Vanilla Bean Ice Cream

July 17, 2015 by Coco Morante 7 Comments

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cuisinart-ice-cream-maker-review-7

Do you see that creamy texture? The enticing little flecks of vanilla bean? This ice cream is made with a base of coconut cream, but it beats the pants off of any store-bought ice creams I’ve tried, vegan or otherwise. Turbinado sugar gives it a subtle hint of molasses, and a splash of aged rum and a squeeze of agave nectar help to keep the ice cream nice and soft, even after a week in the freezer.

Don’t worry, there’s not enough booze in here to take this recipe out of the kid-friendly category. Oh, and if you don’t have an ice cream machine to churn this delicious treat, you can always pour this recipe into molds and make some popsicles instead. Enjoy!

cuisinart-ice-cream-maker-review-12

Coconut Vanilla Bean Ice Cream [Vegan]

5 from 2 votes
Print Pin Rate
Servings: 1 quart
Author: Coco Morante

Ingredients

  • 2 14-ounce cans coconut cream
  • 1/2 cup coconut water
  • 1/4 cup agave nectar
  • 1/2 cup turbinado cane sugar
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon dark rum
  • 1/2 teaspoon kosher salt

Instructions

  • In a medium (2 to 3-quart) saucepan, combine coconut cream, coconut water, agave nectar, and sugar. Bring up to a bare simmer over medium heat, stirring often.
  • Transfer the mixture to a blender, cover tightly, and blend at high speed for 30 seconds. Add the vanilla bean paste, rum, and salt, and blend for another few seconds, just to combine.
  • Chill the mixture for at least four hours, or overnight.
  • Churn the mixture according to your ice cream maker’s instructions. Select the ice cream function for a slightly more aerated final product, or gelato for a denser texture. Chill for at least two hours before serving for a scoopable texture.

 

 

Filed Under: Desserts Tagged With: coconut cream ice cream, coconut ice cream, fluffy vegan ice cream, gelateria, paleo ice cream, vegan ice cream, vegan vanilla ice cream recipe

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Reader Interactions

Comments

  1. Nanda

    July 23, 2015 at 12:23 pm

    can i just sub regular water for the coconut water? i’ve sworn to myself that i won’t submit to that craze.

    Reply
    • Coco Morante

      July 23, 2015 at 12:58 pm

      Heh, sure, you could sub regular water! If you’re using regular water, add a little more sugar (maybe a tablespoon or so), and an extra pinch of salt.

      Reply
  2. CJ

    September 5, 2018 at 6:37 pm

    I don’t have agave nectar. Can I use simple syrup, or plain white sugar, instead? If so, how much. Thanks!

    Reply
    • Coco

      October 15, 2018 at 10:36 pm

      Sure, you can use an equal amount of plain granulated sugar. Just know that many brands aren’t vegan, as sugar is sometimes processed with bone char.

      Reply
  3. Stacey McBride

    August 2, 2019 at 6:37 am

    Can you use coconut milk instead of cream?

    Reply
  4. Dani

    August 15, 2019 at 5:02 pm

    5 stars
    I have a question.. is the rum for taste? Can it be replaced?

    Reply
  5. sheralynn oliver

    May 6, 2020 at 7:54 am

    5 stars
    best. ever.

    Reply

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About Coco

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook, Coco Morante runs the Instant Pot Recipes Facebook page. Work with me →

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