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.
Equipment
- 2 bowls- one twice as large as the other
- Hand held mixer
- Loaf tin 9"
Ingredients
- 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
Instructions
- 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!