Custard-style or French ice-cream starts by making a custard with eggs. While this style of ice-cream is most definitely delicious, it takes more time to make. And quite a few people these days are allergic to eggs. Philadelphia-style ice cream, is made without eggs, requires no cooking and all around is easiest to make. No matter which ice cream style you prefer, homemade ice cream, fresh from the ice cream maker, is not only the best-tasting but the healthiest as well.
Now, don't despair if you don't have an ice cream maker…I just so happen to be giving away a pretty darn nice one! Click HERE to enter for your chance to WIN.
Did You Know?
Despite the fact ice cream is stored in the freezer, ice cream is best when it's fresh.
When ice cream comes out of the maker it is just below freezing. Once it is stored at 0 degrees F, the temp of most home freezers, it loses some of its smoothness and freezes solid as a rock. Almost all home ice cream makers churn at much lower speeds than commercial machines, which are designed to whip in lots of air. This additional air allows store-bought ice creams to survive lower temperatures — along with the stabilizers and other junk put in them.
There are ways to improve the freezing problems of homemade ice cream (although not necessary if eating straight from the maker) by adding different emulsifiers/stabilizers. I find it is easier to just not mess with them and instead let my homemade ice cream soften on its own before serving. Simply take the ice cream from the freezer and set on the counter for 20 minutes or so. It's scoopable in no time (the ice cream pictured above was scooped after I let it soften on the counter).
The other thing I do, is make smaller batches at a time. Enough for my family to enjoy for dessert with no leftovers. The basic recipe below can be scaled down very easily.
Let's make some ice cream, shall we?!
Ingredients
- 4 c. Canned Coconut Milk
- 1/2 c. Powdered Sweetener - for sugar-free I recommend Confectioners' Swerve
- Pinch of Celtic Sea Salt
- 1 Vanilla Bean
Directions
- Split vanilla bean in half and with a knife, scrape out seeds.
- In a blender combine, coconut milk, sweetener, salt and vanilla bean seeds and whiz on low until sweetener is dissolved.
- Churn in ice cream maker according to directions.
- Serve immediately.
- If frozen, let soften on counter for 20-30 minutes.
- Enjoy!
Notes
Nutritional Information: 1/2 cup, 200 calories, 20 g fat, 6 g carbs, <1 g protein (using sugar-free sweetener option)
For my “Pinners”
Hey Vanessa! Thanks so much for posting this! I have waited for days and days and days (It feels like it after you posted your teaser photos!) I am doing the paleo/primal thingy, but I would love to have my ice cream and eat it too!
What is “confectioners swerve”? This is a new one to me.
Thanks for all the inspirations!
This is the FAQ on Swerve — click HERE. Our local natural food co-op has it on the shelf as do more and more Whole Foods. I also order online.
Thanks so much!
Yum! Vanilla beans make everything they’re used in so much more profound.
Agreed!
Hello Vanessa- I do not use canned coconut milk as I make my own. Just wondering if this recipe will work with homemade instead of canned. I did not want to waste a batch if there is something in the canned milk that this recipe needs. Thanks so much.
It will turn out, but the texture may be different. You need a high fat content otherwise it will be iced milk. Will still taste good though.
Have never done anything with a vanilla bean. However, I did buy one so I can make this. I am now wondering if you have any suggestions for getting the seeds out before I ruin it on my own 🙂
Thanks for your awesome recipes!
Using a paring knife, slice the bean from tip to tip and then scrape the beans out. This video shows how simple it is.
Thank you