Dairy Free Vanilla Bean Ice Cream

When it comes to ice cream, they say men prefer vanilla and women prefer chocolate. That is definitely true in our household. Hubby would always choose vanilla over chocolate and I would always pick chocolate. That’s why the first ice cream that I made with my new ice cream maker was chocolate.

Dairy Free Vanilla Bean Ice Cream

But soon enough, I decided to make some vanilla ice cream. I threw in more vanilla than the recipe called for because I wanted it to be really vanilla-ey and have the signature speckles that can only come from using fresh vanilla beans.

For this ice cream, I used coconut milk again, but I used half low fat and half full fat. I knew that the low fat coconut milk might affect the texture of the ice cream. Since it has more water in it, it can produce a more icy texture since the water crystals turn to ice.

Dairy Free Vanilla Bean Ice Cream

While the texture was a bit icy, the ice cream was Hubby approved as delicious dairy free vanilla bean ice cream. I enjoyed it with sprinkles on top because I love sprinkles.

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Vanilla Dairy Free Ice Cream


2 cans coconut milk (I used one can of light and one can of regular)
3/4 cup sugar
2 vanilla beans
1 Tbsp vanilla extract


In a medium saucepan, combine coconut milk and sugar.

Make a slit in the vanilla beans along the length of the bean. Scrape seeds out of pod into milk mixture. Add pods to pan.

Warm the milk mixture over medium heat until the sugar has completely melted. Do not boil milk.

Remove from heat and whisk in vanilla extract.

Pour mixture into a bowl and allow to cool in the fridge, at least 4 hours and up to overnight.

Process the ice cream in your ice cream maker according to the manufacturer's instructions. Place ice cream in a freezer safe continue and freeze for 4 hours before serving.

Recipe by Beantown Baker

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5 Responses to “Pumpkin Pie Dip”

  1. #
    Manne — October 27, 2008 at 4:38 pm

    Good Lord – I’m praying that this stuff is coming to ReRack this week … that looks unreal.

  2. #
    Jen — October 27, 2008 at 8:27 pm

    The dip will be making an appearance. But maybe not in the form you’re thinking of… Hopefully it turns out as good as it seems in my head.

  3. #
    Megan — October 28, 2008 at 12:54 am

    I’ll bet this is very good with gingersnaps. Perfect for the holidays.

  4. #
    Cheryl Wray — October 30, 2008 at 4:21 am

    Oh boy…this sounds SO good!!

  5. #
    Fun and Fearless in Beantown — October 27, 2010 at 12:07 pm

    I have been dying to use my Little Dipper (it came with my large crockpot as part of a package) but I haven’t really had anything that made sense to make in it. This sounds AWESOME!

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