French Vanilla Coconut Ice Cream (Dairy-Free)
Danielle Walker - AgainstAllGrain.com
- Slice the vanilla bean lengthwise and scrape out the seeds.
- 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.
- 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.
- 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)
- 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.
- To serve, leave out on the counter for 30 minutes until it soft enough to scoop.
gluten free, dairy free, against all grain, grain free, food allergy friendly, paleo diet, clean eating, healthy recipes, ice cream, coconut, french vanilla, tropical
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This looks so delicious it makes me miss my (now broken) ice cream maker. Definitely putting one on the birthday list now!
You can also make this a raw ice cream by not heating the egg yolks – makes it super quick too! We used to make ours with raw cream, maple syrup, raw egg yolks and vanilla beans. I can’t think of many things lovelier than that.
x x x
Against All Grain
Thanks Naomi! I made this to go on top of my Apple, Pear and Blueberry crisp, but I have to say, I prefer chocolate coconut ice cream! I made a raw and vegan Pumpkin Spice ice cream like you mentioned, but without egg yolks!
How can I turn this into a chocolate ice cream?
Sarah @ The Healthy Diva
This looks so yummy! I’ve been searching for good ice cream recipes that are dairy free and soy free. love it 🙂
Against All Grain
Try my chocolate peanut butter swirl ice cream or Vegan Pumpkin Spice too!
sounds tropical with the coconut delight, very yummy! Hope I can make some of these.
Am I reading the ingredients correctly when It says 28 ounces of coconut milk, or maybe (2) 8 ounce? Thank you!
Against All Grain
Hi Suzy – yes perhaps I should have done it in another measurement but it’s essentially 2 cans (14 ounces each)
This is in my ice cream maker right now. I’m so excited and it smells so yummy. I never that vanilla bean seeds were so tiny! It makes more sense now of the tiny black bits that were in french vanilla ice cream.
Quick question for you. Or two perhaps. The first is when are you (if you are in fact suppose to) remove the large piece of vanilla bean?
The second is do you have a recipe for the chocolate coconut ice cream you were speaking of?
Against All Grain
😀 Hope you enjoy it!
Just added when to take the bean out, sorry forgot that! Take it out before putting into your ice cream maker so it’s easier for it to churn. Here’s the link for the chocolate! https://againstallgrain.com/2012/04/16/double-chocolate-ice-cream-with-peanut-butter-swirl/
Does it matter if i use full fat coconut milk or lite ? I was thinking of using a combination of both.
Against All Grain
You could do a combo for this recipe. Usually I use full fat.
Oh this was so good! I served it over some whole baked apples that I stuffed with one chopped date and raw walnuts. I’m pretty sure my husband didn’t even taste it he ate is so fast and said it was like warm apple pie a la mode. This is now my go to vanilla ice cream recipe! Thanks!
I tried making this recipe using only the fat portions of the coconut milk and adding my own water (going less than what was left over in the can) because I don’t want any guar gum in my ice cream and I figured a higher fat content would avoid the “icy” finish I always get from my ice cream. I also used vanilla extract this time, though I have used vanilla beans in the past but I still got an “icy” product 🙁 The flavor is quite good, very vanilla but the consistency is still icy… not as creamy/dense as store bought coconut milk ice cream.
I’ve tried for so long to make a good coconut milk-based ice cream following the paleo diet and while I’ve had success with some really great flavors, I always get an icy turn out of the ice cream… I’ve tried making it in an ice cream maker as well as just freezing it in a glass or tin bowl with plastic wrap pressed over the liquid but I just can’t get away from the “icy” scoop/bite of the finished product. I don’t know what I’m doing wrong… I purposely made this ice cream extremely high fat with little water content and even used 4 egg yolks in hopes that it wouldn’t give me an icy product but this morning it was still icy, although less than usual.
Do you have any advice?
When heating all of a sudden the mixture got all curdled looking. I’m making it anyway, hope it turns out. I didn’t let it come to a boil, but I guess it just got too hot and the egg started cooking?
Against All Grain
Yeah, you probably didn’t temper the eggs, so they started cooking!
I dont have an ice cream maker. Could I do the stove part, then blend in a vitamix I wonder.. Anyone try it?
I’ve seen some recipes that have you freeze the mixture in ice cube trays, then blend in the Vitamix, instead of using an ice cream maker.
Did you make this ice cream with your kitchen aid mixer? What attachment did you use. I don’t have an ice cream maker. Was it icy or creamy?
I live in Norway and we don`t have vanilla beans. Can I use this:https://www.iherb.com/Singing-Dog-Vanilla-Vanilla-Bean-Paste-4-fl-oz-118-ml/51652 ? And If so how much? Tank`s for a very inspirational webside:)
I have not tried the product that you are asking about, but on the same website, there are vanilla beans https://www.iherb.com/Singing-Dog-Vanilla-Organic-Gourmet-Vanilla-Beans-2-Beans/51720#p=1&oos=1&disc=0&lc=en-US&w=vanilla%20bean&rc=223&sr=null&ic=3.
Can you recommend a good/middle of the road ice cream maker? Thanks!
Incredible invention. Ever so Healthy!
I’m so tickled to try this as my first recipe to use in my new ice cream maker! May I make a suggestion about layout for this and future recipes? When printing this in draft mode (as inkjet cartridges are so expensive), the recipe ingredients that were made into hyper-links don’t print, so the font choice does not work across browser/computer platforms. Also, could you use a smaller photo for the print page. The way this was formatted ,it covered more than half the page, which is a LOT of ink waste. It took a LOT of fudging with format to trick the printer into not printing the photo. Fudging? Mmmmmm, fudge sauce might go good on top too! 🙂
Simply copy the text and paste it onto a new blank Word document, then select the text on your page, and change the color of the font to black. . If you want the photo, right click on it and “copy” then paste that into your document. Left click onto the photo and sizers will appear at each corner. Shrink to the size you want. Voila! Save As a Word doc or a pdf.
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Danielle, thanks so much for the recipe! It’s so good! Can’t wait to try this with some homemade fried apples with cinnamon! I have a question though: I LOVE the plate that you have in that ice cream picture! Do you remember where you got it, or what company made it? Thanks! It’s just so pretty; it reminds me of a summer evening sitting on the back porch watching the lightning bugs come out (don’t know why! It just strikes a chord with me!) thanks girl! And thanks for all you do!
Daniela Dany Frey
how can i make this w/o an ice-cream maker?? just stick it in the freezer?
by 24 oz of coconut milk do you mean 2 14oz cans?
I see the other comment now. I stirred for over 10 mins and it didn’t thicken enough to stick to the spoon. Any suggestions? I bought an ice cream maker specifically for this recipe.
Works great! I use this recipe as a base for most of my different ice cream recipes, adding other ingredients as I want. Thanks!
Looking forward to making this. Will need to buy an Ice Cream maker. Please could I make a suggestion, for those of us not in America could you add dual measurements for metric measures as well! Thanks
Do you use the canned coconut milk or the one that comes in a carton that you find in the refrigerated section of the supermarket?
I always use full fat coconut milk from the can, unless noted. My favorite is Natural Value https://bit.ly/1rXMACJ
is there anyway to make ice cream with out a icecream maker?
Yes, I put it in a bowl in the freezer and stir ever thirty minutes. Works great.
Can’t open the link to see the Kitchen Aid stand mixer attachment. Is it an attachment to make ice cream or is it just the standard mixing whisk. Would be nice if it wasn’t an ice cream maker gadget. Thanks!
I made this for my daughters birthday and it was wonderful. We had a little left over so we threw it in the blender with fresh strawberries and some coconut milk and it was one of the best strawberry shakes I’ve ever had. Thanks for the awesome recipe. You make living with no dairy or grain a lot easier 😀
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 discusses different brands on in her Coconut Whipped Cream post https://againstallgrain.com/2013/03/02/coconut-whipped-cream/.
With Natural Value organic coconut milk, will it come out ok? it is very watery.
I made this last night. Since I know how easy it is to make coconut milk, I made my own and added sunflower lecithin to it and it made it so that the liquid and fat would come together and make my milk creamier (I made it and immediately used it rather than wait for fat and liquid to separate since that wasn’t my goal). I didn’t have a vanilla bean so I just added more vanilla. I was a little nervous for the outcome, but we loved it and so did my super particular LO. Thank you!
Teri Rainsberger Friesen
I want to make cookies and cream ice cream. Could I use this recipe for the vanilla and mix in some oreos? Will it mix in well?
I tried something this weekend and I couldn’t even take a picture they disappeared!!! I baked your “No Oatmeal cookies” and instead of filling them with the cream filling, yup you guessed it, I filled them with this delicious “French vanilla coconut ice cream” and then I put them in the freezer for 15 minutes just so that the cookies can get cold and I drenched them in a mixture of melted dark chocolate and coconut oil which hardened to a crunch. You have to try this at home!!! I made 8 of them and we were six and my son-in-law and my son both had an extra one… they say gluten free tastes like cardboard hahaha. They were so wrong and totally amazed at how good they were. I’ll make some more and take a pic this time before they all disappear. Thank you Danielle for your incredible recipes.