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French Vanilla Coconut Ice Cream

AUTHOR: Danielle Walker -




  1. Slice the vanilla bean lengthwise and scrape out the seeds.
  2. In a saucepan, whisk together the coconut milk, vanilla bean and its seeds, maple syrup, and egg yolks. Heat the mixture over medium heat stirring constantly until the mixture coats the back of a spoon, about 8-10 minutes. Make sure it doesn’t boil.
  3. Transfer ice cream mixture to a bowl, and cover with plastic wrap. Place the plastic wrap directly on the liquid, so there is no condensation. Place in the refrigerator and chill until cold, at least 2 hours.
  4. Remove the vanilla pod, then mix in the teaspoon of vanilla extract. Using your ice cream maker according to the manufacturer’s instructions, process the chilled ice cream mixture. (I use the Kitchen Aid stand mixer attachment)
  5. Turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 2 hours.
  6. To serve, leave out on the counter for 30 minutes until it soft enough to scoop.
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  • Julie E.

    Not sure whether this has been mentioned, but I highly recommend using the Thai Kitchen brand canned coconut milk (unsweetened). You can find it at most grocery stores wherever you’d find soy sauce. I find the Goya brand coconut milk is too watery, and so are the tetra-pack brands (like Coconut Dream)–so you get an icy ice cream. Thai Kitchen yields a rich, creamy ice cream. It’s the best!

  • Danielle

    Danielle discusses different brands on in her Coconut Whipped Cream post

  • Hari Rajagopal

    With Natural Value organic coconut milk, will it come out ok? it is very watery.

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