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–+ servings
Dairy Free Kitchen

Dairy Free No Churn Vanilla Bean Ice Cream

This creamy vanilla ice cream is easy to prepare and perfect for a refreshing homemade dessert everyone can enjoy.
Dairy Free No Churn Vanilla Bean Ice Cream
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 314 kcal
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Equipment

  • electric mixer
  • 9x5-inch loaf pan

Ingredients

  • 2 cans Coconut Cream, Chilled Overnight
  • 1 can Sweetened Condensed Coconut Milk
  • 1 tbsp Vanilla Bean Paste
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt

Instructions

  1. Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.
  2. In a separate bowl, whisk the sweetened condensed coconut milk with the vanilla bean paste, vanilla extract and salt.
  3. Fold the condensed milk mixture into the whipped coconut cream until completely combined with no streaks.
  4. Transfer to a 9x5 inch loaf pan, smooth the top, press plastic wrap directly onto the surface and freeze for at least 6 hours.
  5. Let the ice cream sit at room temperature for 10 minutes before scooping into cones or bowls.

Nutrition

Serving: 1servingCalories: 314kcalCarbohydrates: 27gProtein: 2gFat: 22g
Course Dessert
Cuisine American
Keyword coconut cream, dairy free, no churn ice cream, vanilla bean

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