skinnymixer's Dairy Free Vanilla Bean Icecream
Cook Time7 mins
Freezing time8 hrs
Total Time8 hrs 7 mins
Servings: 3
Ingredients
- 30 g coconut sugar
- 400 ml tin coconut milk full fat
- 4 egg yolks
- 2 tsp vanilla essence
- Seeds from 1 vanilla bean
Instructions
- 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.
Ice-cream
- 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.
Notes
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.
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.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Dairy Free Vanilla Bean Icecream
Amount Per Serving (150 g)
Calories 332 Calories from Fat 260
% Daily Value*
Fat 28.9g44%
Saturated Fat 22g138%
Sodium 43mg2%
Carbohydrates 12.8g4%
Sugar 12.4g14%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.