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. 
I’m disgusted…….but intrigued. LOL It sounds like it wouldn’t work…but as a fellow PB&J lover, I’m going to try it pretty soon. I wonder how it would all be with chocolate drizzled on top. Too much?? LOL
http://www.simplysweeter.blogspot.com
Ahh I should have checked my Google reader before I had breakfast! I was craving a PB&J sandwich, but only had stale bread..=( I ate it anyway.. but this would have been so much better! I need to try this.
Hmm, I’m not sure about this one… 😉
not gunna lie…thought this was weird but i’m sorta tempted to try it! num nummm, i’m obsessed with pb…so how could it be bad?
i love pb & j…but im not sure if i’d love it that much on eggs…..
sorry!
When I saw this in my google reader I was like “whoa someone else makes PB&J omlets.” I had posted about them so long ago I forgot, but I’m so happy to have someone else who loves the combo!
I’m loving all the comments today. Like I always tell Hubby, don’t hate it ’til you try it!
This is funny because my hubby often eats egg whites with peanut butter on top – apparently it’s a big body builder thing to get the right ratio of fat and protein – haha, so you’re not alone, I can imagine he’d love the jelly with this too!
And I really like your top 30 post – very inspiring!
I can kind of see how this works! I made pb&j stuffed french toast once, and this is kind of like that, minus the bread. Like a low-carb pb&j! I might have to give it a shot 🙂