Vegan Vanilla Bean Ice Cream

• Canned Goods

  • 1 (14-ounce can Coconut cream
  • 1 (13.66-ounce can Coconut milk, full-fat

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 1/4 tsp Salt
  • 3/4 cup Turbinado sugar, raw
  • 2 Vanilla beans

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Beer, Wine & Liquor

  • 1 tbsp Vodka

Found on snixykitchen.com

Ingredients

• 1 (14-ounce) can coconut cream (Available at Trader Joes or online)
• 1 (13.66-ounce) can full fat coconut milk (Thai Kitchens brand available at most major grocery stores or online)
• ¾ cup raw turbinado sugar
• 2 tablespoons light corn syrup (or maple syrup*)
• 1 tablespoon coconut oil
• 1 tablespoon vodka**
• 2 vanilla beans, split lengthwise and scraped (or 1 teaspoon pure vanilla extract) (I use Rodelle vanilla beans)
• ¼ teaspoon salt

Directions

• Warm coconut cream, coconut milk, sugar, corn syrup, coconut oil, vodka, vanilla bean seeds and pod, and salt in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes. Remove the bean pod, scraping out the insides of the pods for all that vanilla goodness. Reserve the pods to make vanilla extract.
• Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
• Pour the base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. (You can also skip this step by refrigerating until the mixture is cold, about 4 hours).
• Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-18 minutes.
• Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.
• Freeze until firm, at least 4 hours, but preferably overnight.