- 2 14-ounce (414 ml) cans coconut cream* or full fat coconut milk
- 1/2 cup (100 g) organic cane sugar (sub up to half with agave nectar or maple syrup)
- 3 Tbsp (45 ml) melted coconut oil*
- optional: pinch sea salt
- 1 vanilla bean pod, split and scraped (or 1/4 – 1/2 tsp vanilla powder)
- 2 tsp pure vanilla extract
- The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker).
- The following day, add coconut milk, organic cane sugar, coconut oil, sea salt, scraped vanilla bean and vanilla extract to a high speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness.
- Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve (see photo). See notes if you don’t have a churner.
- Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
- Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften – a hot ice cream scoop also eases scooping.
- Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies, cookies, or apple crisp!