Vanilla Bean Coconut Ice Cream |No Machine
This vanilla bean coconut ice cream is so creamy and flavorful with a combination of Ugandan vanilla bean and pure vanilla extract and requires no ice cream maker to make it.
This recipe is created in Partnership with Black Juice Vanillas. All thoughts and opinions are 100% mine. Thank you for supporting the brands I work with that make it possible to create recipes at Miss Kabaki.
Ever wanted to make ice cream at home but you didn’t have an ice cream maker? I’m here to let you know that you don’t need one. This Vanilla bean coconut rice cream is so easy to make, creamy and requires only 5 ingredients, made with the highest quality of Black Juice Ugandan vanilla pod and pure vanilla extract . You get to control what you put into the ice cream and make as much as you wish.
This ice cream is everything Vanilla and so much more. It’s infused with both Ugandan vanilla bean and Madagascar pure vanilla extract and the high fat coconut cream results into a luscious creamy ice cream. If you’re looking for a dairy free vegan creamy Vanilla ice cream then this is it!
The use of both vanilla bean and vanilla extract is what adds a strong vanilla flavor into this ice cream. The vanilla bean give the ice cream texture with the small black specks as well as adding flavor, while the vanilla extract that contains alcohol helps prevent ice crystals from forming.
- Coconut Cream- use one with a high fat content.
- Sugar to sweeten
- Black Juice Ugandan vanilla bean
- Black juice pure vanilla extract
- Pinch of sea salt
How To Make Vanilla Bean Coconut Ice Cream Without an Ice cream Maker
To make ice cream at home without an ice cream maker, you’ll need the following equipment;
- Bigger bowl to put ice cubes
- Smaller metal bowl to mix your ingredients. Should fit comfortably in the bigger bowl with ice.
- Hand held electric mixer
- Loaf tin to store the ice cream while freezing or any freezer safe container
The secret to making ice cream without an ice maker is to keep everything cold. To start with, the day or night before making this ice cream, you’ll need to put the coconut cream cans, the bowls and the loaf tin into the freezer. This will ensure everything stays cold and the ice cream maintains the same temperature from beginning to the end.
- Scrape the Ugandan vanilla from the bean and set aside. To do this, run a knife across the bean to cut it open then scrape the vanilla with the knife.
- You’ll need to have two bowls, One twice as large as the other. The smaller bowl ideally should be a metal bowl. The bogger one can be of any material.
- You’ll fill the bigger bowl with ice cubes mixed with salt. The salt will slow down the melting point.
- Nest the smaller bowl into the bigger bowl with ice and start adding your ingredients.
- Add the coconut cream, use any with a high fat consistency to maintain the creaminess. Then add sugar, you may substitute with honey or maple syrup, scrape the Ugandan vanilla bean and add it in, then the pure vanilla extract and a pinch of sea salt. Salt will enhance all the flavors and bring everything together.
- Use a hand electric blender to beat everything together for about 10 minutes. The mixture will start to freeze on the sides, so scrape the sides and keep beating.
- After 10 minutes, cover everything with a cling film i.e the bigger bowl with ice and the smaller bowl with the ice cream, and return to the freezer for 1 hour.
- After 1 hour, beat again for 5 minutes, scrape the sides and continue. You want to deflate the ice cream and make it smooth.
- Pour the ice cream into the loaf tin that has been in the freezer all this time, cover with a cling film until it touches the ice cream, then cover the top with a parchment paper and secure it.
- Return to the freezer and freeze for 24 hours, not over night.
- To enjoy, let the ice cream thaw for 10 minutes and Enjoy!
look forward to your creations. Check out Black Juice Vanillas for their quality vanilla products. If you’re looking for more vanilla infused recipes, check out this Madagascar Vanilla French Toast and Whiskey Vanilla Glaze for grilled meats.
Vanilla Bean Coconut Ice Cream| No Machine
- 2 bowls- one twice as large as the other
- Hand held mixer
- Loaf tin 9"
- 2 cans Coconut Cream
- 1/2 cup Sugar
- 1 Black Juice Ugandan Vanilla Bean
- 2 tsp Black Juice Pure vanilla extract
- Pinch of Sea salt
- The day or night before, store your bowls and the loaf tin in the freezer and the coconut creams in the fridge.
- The following day while making the ice cream, take your bigger bowl and fill it with ice cubes, add salt and mix together to slow down the melting.
- Insert the smaller bowl preferably a metal bowl, into this bigger bowl and start combining the ingredients. Add coconut cream, sugar, scrapped vanilla bean, vanilla extract and sea salt.
- Using an electric hand mixer, beat the ingredients on the lowest setting for about 10 minutes. The mixture will start to freeze on the sides, so scrape it off and keep beating.
- After 10 minutes, cover the whole thing, the larger bowl with ice, the smaller bowl with the ice cream with a cling film and take it back into the freezer for 1 hour.
- Take it out after 1 hour and beat again for about 5 minutes or until it becomes smooth again. keep scraping down the sides and beat.
- Transfer this mixture into the loaf pan that has been in the freezer, smoothen the top and cover with a cling film such that it touches the top, then cover with a parchment paper and secure with a rubber band. This will prevent the ice cream from forming crystals that will make it hard to scoop. Freeze the loaf pan for 24 hours.
- Before serving, let it sit at room temperature for 10 minutes to ease with the scooping. Enjoy!
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