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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4 Responses to “Boston baked beans in the Crockpot (My Kind of Town)”

  1. #
    Crockpot Lady — November 14, 2008 at 2:06 pm

    I’m so glad that you liked these! We really did, too. That’s good to know that cooking on low for 10 hours worked well… I was worried they’d dry out.


  2. #
    Jen — November 14, 2008 at 2:11 pm

    We also used bacon which I think helped with the moisture. They were SO GOOD. We might be making them again this weekend!

  3. #
    Lauren — September 10, 2009 at 11:13 pm

    Funny – my mom ate baked beans cold, too! On buttered bread. She was born in 35, maybe it’s a generational thing?

  4. #
    Elaine — July 30, 2010 at 3:20 pm

    I made these when I saw them in your archives. I am a big fan of the Year of Crockpotting, but had somehow missed this one. YUM! It was sooooo good!

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