I highly recommend Nielsen-Massey vanilla bean paste (available at Whole Foods Markets and many gourmet grocers or online) or the seeds from a vanilla bean for this easy-to-prepare vegan ice cream. Not only will it give the treat a super-intense vanilla flavor—it will also impart small brown flecks revealing the presence of real vanilla bean. However, two teaspoons of pure vanilla extract will do in a pinch. Make sure to use coconut oil, rather than coconut butter, and to place the ice cream maker insert in the freezer twenty-four hours before preparing this recipe. When you’re ready to serve, set the ice cream out for fifteen minutes at room temperature to soften.
MAKES: about 2 1/2 cups
INGREDIENTS:
- 2 1/2 cups canned full-fat coconut milk (about 1 1/2 13.5-ounce cans), well shaken
- 1/2 cup granulated sugar
- 1/4 cup plus 1 tablespoon coconut oil
- 2 teaspoons vanilla bean paste or the seeds from a vanilla bean
- 1/8 teaspoon kosher salt
INSTRUCTIONS:
- In a blender, puree all of the ingredients until smooth, about 1 minute. Pour into a container, cover, and chill until very cold, several hours or, ideally, overnight.
- Remove the mixture from the fridge and stir very well until it resembles a smooth custard.
- Scrape the mixture into an ice cream maker, and churn, following the machine’s instructions. Pour into a container, smooth the top, and freeze until hardened, at least 3 hours.
