Indulge in the irresistible fusion of flavors with Vegan Coconut Vanilla Bean Ice Cream. This simple and cost-effective recipe offers a delectable plant-based dessert that coconut enthusiasts will adore. Keep your freezer-ready ice cream maker on standby to whip up this treat whenever your cravings strike. With a handful of ingredients, including coconut cream, maple or agave syrup, vanilla bean paste, and a touch of salt, you’ll craft a creamy delight that satisfies both your palate and principles. Don’t forget to freeze your ice cream maker in advance for optimal results. Whether savored as a soft-serve sensation or allowed to solidify for a more traditional texture, this coconut-infused delicacy is destined to be a household favorite.
Vegan Coconut Vanilla Bean Ice Cream’s popularity transcends seasons, delighting enthusiasts year-round. Its refreshing appeal shines during warmer months, making it a sought-after treat for spring and summer. While not tied to specific holidays, its vegan, dairy-free nature makes it suitable for diverse dietary preferences and health-conscious occasions. Whether enjoyed as a cooling escape or a guilt-free indulgence, this recipe’s allure remains constant throughout the year.
- Ingredients Notes
- How to Make Vegan Coconut Vanilla Bean Ice Cream
- Equipment You’ll Need
- Storage Instructions
- Top tip
- Serving Suggestions
- Uses for Vegan Coconut Vanilla Bean Ice Cream
- Watch How to Make Vegan Coconut Vanilla Bean Ice Cream (Video)
- Vegan Coconut Vanilla Bean Ice Cream
- Food safety
- To do:
Each of these ingredients plays a crucial role in the allure of Vegan Coconut Vanilla Bean Ice Cream. Coconut cream provides a luxurious, creamy base with a tropical essence, while the choice between maple or agave syrup ensures a natural, vegan-friendly sweetness that harmonizes with the coconut and vanilla flavors. Vanilla bean paste elevates the dessert’s taste profile with its intense vanilla aroma and speckled appearance. A touch of salt balances the flavors, adding depth to the overall taste experience. This carefully curated combination guarantees a delectable, plant-based ice cream that satisfies cravings while catering to diverse preferences.
- Coconut cream (from a can)
- Maple OR agave syrup
- Vanilla bean paste
See recipe card for quantities.
How to Make Vegan Coconut Vanilla Bean Ice Cream
Here’s a high level, step by step overview of how to make this recipe.
Chill ice cream maker in freezer for 24 hours.
Combine coconut cream, syrup, vanilla, and salt in a bowl.
Adjust flavor to taste.
Churn mixture in ice cream maker for 15-25 minutes.
Serve immediately for soft-serve or freeze for a few hours.
Soften frozen ice cream before serving.
Scoop and enjoy with desired toppings.
Hint: Before scooping the ice cream, dip the ice cream scoop in hot water; this will make scooping smoother and prevent the ice cream from sticking to the scoop.
- Coconut Cream: If you’re not a fan of the distinct coconut flavor, you can explore alternatives to coconut cream. Cashew cream or almond milk creamer can be used as substitutes. Cashew cream offers a creamy, neutral base, while almond milk creamer provides a slightly nutty undertone. Experiment with these options to create an ice cream that aligns with your taste preferences.
- Maple or Agave Syrup: If you’re looking for alternatives to maple or agave syrup, you have several choices. For a non-vegan option, honey can be used as a sweetener. For a vegan alternative, consider using date syrup, which lends a rich sweetness with a hint of caramel flavor. Additionally, you can create a simple syrup by dissolving sugar in water, adjusting the sweetness level to your liking.
- Vanilla Bean Paste: In the absence of vanilla bean paste, vanilla extract can step in as a suitable replacement. Use approximately 1 to 1.5 teaspoons of vanilla extract to replace the vanilla bean paste. While you might miss the visual appeal of the vanilla bean specks, the extract will infuse the ice cream with a delightful vanilla aroma and flavor.
- Salt Substitution: The type of salt you use can subtly influence the overall taste of the ice cream. Regular table salt, sea salt, and kosher salt are all viable options. Each salt variety brings its unique flavor profile, so feel free to experiment and choose the one that complements your preferences. Just remember to use a pinch, as the salt’s role is to enhance other flavors without overpowering them.
- Fruit Swirl: Blend your favorite fruits (berries, mango, etc.) and swirl them into the ice cream during churning for a burst of fruity flavor.
- Chocolate Chunk: Mix in dark chocolate or vegan chocolate chips for a delightful chocolatey surprise in every scoop.
- Nutty Crunch: Add chopped nuts like almonds, walnuts, or pecans for a satisfying crunch and nutty undertone.
- Coffee Kick: Incorporate a shot of strong brewed coffee into the ice cream mixture for a coffee-flavored twist.
- Spiced Infusion: Enhance the ice cream’s flavor with spices like cinnamon, nutmeg, or cardamom for a cozy, aromatic treat.
- Minty Freshness: Add a few drops of peppermint extract and dairy-free chocolate chips for a refreshing mint-chocolate experience.
Equipment You’ll Need
- Ice Cream Maker
- Large Mixing Bowl
- Metal Loaf Pan
- Aluminum Foil
- Ice Cream Scoop
- Transfer to an airtight container.
- Seal the container securely to prevent freezer burn.
- Label with flavor and date.
- Prevent frost by placing plastic wrap directly on the ice cream.
- Store towards the back of the freezer for consistency.
- Enjoy within 1-2 months for optimal quality.
For a creamier texture, let the ice cream stand at room temperature for a few minutes before scooping. This slight softening enhances the flavors and ensures a smooth, delightful scoop every time.
Yes, you can. Honey (if not strictly vegan), date syrup, or a simple syrup made from sugar and water can be used as alternatives.
Ensure your ice cream maker is fully frozen before churning and use high-fat coconut cream.
Yes, it’s interchangeable.
It can be with nut-free toppings and mix-ins.
Best within 1-2 months.
Yes, experiment with various extracts.
While an ice cream maker yields the best results, you can try placing the mixture in a freezer-safe container and stirring it every 30 minutes until it reaches your desired consistency.
Looking for other recipes like this? Try these:
I hope you enjoy creating and savoring this Vegan Coconut Vanilla Bean Ice Cream as much as I do! The creamy coconut goodness and fragrant vanilla blend harmoniously in every scoop. Don’t hesitate to let me know your thoughts in the comments below. Feel free to share your own twists, tips, or ratings – I’m excited to hear how your ice cream turns out!
These are my favorite dishes to serve with [this recipe]:
Elevate your experience with Vegan Coconut Vanilla Bean Ice Cream using these creative serving suggestions. Dive into a classic sundae with dairy-free whipped cream, chocolate sauce, and a cherry on top. Embrace the nostalgia of a crispy waffle cone, or enhance the ice cream’s freshness with a medley of seasonal fruits. For an indulgent twist, craft a gourmet parfait with layers of crushed vegan cookies, nuts, and fruit compote.
Elevate your coffee break with an affogato by pouring hot espresso over a scoop. Experiment with dessert nachos by pairing cinnamon sugar tortilla chips with scoops of ice cream and a sprinkle of shredded coconut. For a comforting touch, crown your favorite vegan pie with a scoop, or savor the blend of warm and cold with a chocolate-dipped treat.
Create a delightful trifle with layers of ice cream and crumbled cake or brownies. Whether you choose a classic or venture into uncharted dessert territory, these serving ideas will transform your ice cream into a memorable indulgence.
Uses for Vegan Coconut Vanilla Bean Ice Cream
- Ice Cream Sandwiches: Create vegan ice cream sandwiches with your favorite cookies.
- Milkshakes: Blend for creamy vegan milkshakes.
- Banana Split: Top sliced bananas with scoops, dairy-free whipped cream, and nuts.
- Affogato: Enjoy a vegan affogato by pouring hot espresso over a scoop.
- Floats: Make vegan soda floats with a scoop and your preferred soda.
- Warm Dessert: Pair with warm fruit compote or vegan caramel sauce.
- Parfaits: Layer with granola and berries for breakfast parfaits.
- Pie Topping: Enhance vegan pie with a scoop of ice cream.
- Waffles/Pancakes: Replace syrup with a scoop on vegan waffles or pancakes.
- Dessert Tacos: Fill taco shells with scoops and fruit for a playful dessert.
Watch How to Make Vegan Coconut Vanilla Bean Ice Cream (Video)
Vegan Coconut Vanilla Bean Ice Cream
- Ice Cream Maker
- 800 ml coconut cream (from a can – see notes)
- 1/2 cup maple OR agave syrup
- 2 tsp vanilla bean paste
- pinch of salt
Prepare the ice cream maker
- A day or two before making this recipe, place your ice cream maker in the freezer. It needs to chill for at least 24 hours before use – this is crucial! See notes at the bottom for more info.
- Empty coconut cream into a large mixing bowl, scooping out the cream and leaving the watery part in the can. You can discard the watery part or save it for something else.
- Whisk in the syrup, vanilla bean paste and salt until combined.
- Taste the mix and add extra syrup, salt or vanilla if desired.
- Pour the mixture into your pre-frozen ice cream maker and churn until peaks form and it looks like a soft serve consistency (this usually takes 15-25 minutes).
- If you don't mind soft-serve consistency, you can eat it straight away! If you prefer a more solid consistency you can chill it in a metal loaf pan in the freezer for a few hours.
- If chilling, cover it with aluminium foil to avoid ice crystals, and allow it to stand for 10-15 minutes to soften before serving.
- To serve, soak an ice cream scoop in a cup of hot water and then scoop away (save your arms). Eat as is or cover with your favourite toppings.
- Coconut cream – check the ingredients list before you buy. Thickener/guar gum is okay but you don’t want any emulsifiers (these prevent the water and cream from separating).
We *want* separation as it allows you to scoop out just the cream part, which has higher fat content and gives the ice cream a smoother texture.
If you’re in Australia, Woolworths or Coles home brand coconut cream works a treat ?? unfortunately Aldi is no good and neither is the Pandaroo brand ??
- You can ave the left over water from the coconut cream – it tastes delicious in a smoothie.
- Your ice cream maker bowl must be completely frozen for this to work. It usually takes 24 hours in the freezer, but sometimes longer. You can check if it’s frozen by shaking it – if you hear any liquid sloshing around then you know it’s not ready and needs more time. Unfortunately this is necessary, otherwise it will never turn into ice cream. If you have the space, store the bowl in the freezer all the time, so you don’t have to think too far in advance ?
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