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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8 Responses to “That’s FIERCE”

  1. #
    slush — March 4, 2008 at 2:31 am

    Very, very cool looking cupcakes. Incredibly artsy. I love the flavor combos too. I will give them a go.

  2. #
    CB — March 4, 2008 at 4:26 am

    Very Mo-Dern cupcakes! Love me some chocolate art! Those are definitely fierce. Thanks for entering! Hope you had fun!

  3. #
    Jaime — March 4, 2008 at 4:53 am

    very cool!

  4. #
    Cara — March 4, 2008 at 2:11 pm

    Very nice, Jen!

  5. #
    Amy — March 4, 2008 at 2:12 pm

    Wow! Chocolate with some heat! That sounds awesome 🙂

  6. #
    PheMom — March 6, 2008 at 1:18 am

    Hi again! So, I think with the vanilla in this, minus the chocolate and the almond this might work well for preemie’s first birthday cake. Thanks for the help!

  7. #
    Mary — March 6, 2008 at 1:43 am

    What a cool blend of flavors! It’s totally DIVA! And I love the chocolate swoop too!

  8. #
    kendrita — July 18, 2008 at 4:11 am

    Sounds awesome! Are the PB cups used in the recipe dairy-free? Are there PB cups dairy-free that exist?

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