Go Back
skinnymixer's Vanilla Bean Icecream
Print Recipe
5 from 1 vote

skinnymixer's Dairy Free Vanilla Bean Icecream

Cook Time7 mins
Freezing time8 hrs
Total Time8 hrs 7 mins
Course: Dessert
Servings: 3
Calories: 332kcal
Author: Skinnymixers

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.
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.

Nutrition

Serving: 150g | Calories: 332kcal | Carbohydrates: 12.8g | Protein: 6.2g | Fat: 28.9g | Saturated Fat: 22g | Sodium: 43mg | Sugar: 12.4g