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Vanilla Bean Coconut Ice Cream, vegan

Approx. 1 quart


2—14 ounce cans of coconut cream (I used Trader Joe’s)

1/2 cup organic sugar

3 Tbsp. coconut oil

1/8 tsp. sea salt

1 vanilla bean

2 tsp. vanilla extract


Blend the coconut cream with the sugar until the sugar is dissolved. Add the oil, salt, the seeds scraped from the vanilla bean and the vanilla extract and blend until smooth.


Transfer to your ice cream maker and freeze according to manufacturers directions.







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