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.
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.
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.
One Year Ago: Blackberry Cheesecake Swirled Brownies and Purple Potato, Tomato, and Goat Cheese Bruschetta
Two Years Ago: Cranberry Raisin Almond Banana Bread and Cinnamon Chip Scones
Three Years Ago: Not So Newlywed Map and Black Bean and Bell Pepper Cous Cous Salad
Four Years Ago: Spicey Orange Shrimp and Alton Brown’s The Puffy
Five Years Ago: Roasted Red Pepper Hummus and Shrimp Scampi with Mushrooms and Asparagus
Vanilla Dairy Free Ice Cream
Ingredients:
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
Directions:
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That color is unreal! I’ve made beet green hummus but I’ll have to try using the actual beets sometime!
wow that is pink!! I’ve been trying to think of a recipe for natural pink too instead of just food coloring but I can’t figure anything out
What a great idea – it’s such a beautiful color!
Pink is my favorite color! I’m not a fan of beets, but I would make this just for how cool it looks. 🙂
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
Best regards,
Vincent
petitchef.com
You even made hummus look amazing!! That color is stunning! How pretty would that look on a table at a party?
How fun – I love beets and the fuchsia is such a conversation piece!
This is SO pretty!! And perfect for Breast Cancer Awareness Month! I’m sure it’s delicious too 🙂
Sues
I have made a similar recipe in the past and when serving, place a swipe of creme fraiche in the center, makes it look even more dynamic! Great stuff, great way to get people to eat beets!
That is so PINK! And so CREATIVE!!!! Love it, love it!! I’ve never had beet hummus either…but it actually sounds delicious…
This looks delicious! It reminded me of borscht…yum!