Add coconut sugar to mixer bowl, mill for 30 sec/speed 9/MC on.
Scrape mixer bowl down and add the coconut milk, egg yolks, vanilla essence and vanilla bean seeds. Cook for 7 min/70°C or 160°F/speed 4/MC on.
Pour custard into ice cube trays (roughly 1.5 trays needed) and cool on bench for 10 min. Transfer to freezer and freeze for 8 hours, or overnight.
Put the frozen icecream cubes into mixer bowl, blend for 1 min/speed 9/MC on, using the spatula to combine.
Insert butterfly and whip for 15 sec/speed 4 or until smooth.
You can also transfer the custard mixture, once cooled, to an icecream maker if you have one. This is pictured served with Skinnymixer's Dairy Free Chocolate Ganache. I use Vanilla Beans from Vanilla & Co. You can order online here. Bellini Users Use your blunt blade for this recipe. At step 2 use 100°C or 212°F and cook for longer if required. Custard should coat the back of a spoon when done. Use speed 3 if using an Intelli and speed 4 if using a Supercook. When whipping the icecream with the butterfly attachment, only use speed 3.