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July is National Ice Cream month and I will be honest – even though I am a self-declared ice cream addict, I had no idea! So I feel like I have years to catch up on! One of the ways I will catch up is by sharing a few of my favorite homemade ice cream recipes – including this one, my basic vanilla coconut ice cream recipe! This is my base ice cream recipe that I tweak for all sorts of flavors including strawberry, peanut butter twist and so many more! In honor of National Ice Cream Month, Nielsen-Massey, a producer of high-quality pure vanilla and other flavor products, sent me a bottle of their pure vanilla extract to help share this vanilla coconut ice cream recipe with you!
The pure vanilla extract from Nielsen-Massey is the perfect flavoring for my coconut ice cream and here is why: it is all-natural, GMO-free, gluten-free and oh-so-tasty, too!
Anyone who visits my kitchen is always amazed at the sheer quantity of pure vanilla extracts that I keep at any given time – from plain pure to Mexican Pure and even some Madagascar Bourbon Pure Vanilla Extract. I love to use pure vanilla extract in everything from pancakes to cookies, ice cream and cakes – and even on the savory side of things in some soups and sauces, too! I love that Nielsen-Massey can provide me with a great range of vanilla extracts and other flavor products to enhance my cooking! I pick mine up at Williams-Sonoma, but you can check their website out for a list of stores in your area, as well as online places to order!
Now, on to the Vanilla Coconut Ice Cream Recipe!
What do you need?
- 1 14.5 oz can of full fat coconut milk
- 1/3 cup honey
- 1 tablespoon Nielsen-Massey Pure Vanilla Extract
- Dash of salt
- Optional: Toppings or mix-ins like chocolate coated candies, peanut butter cups, fruit, nuts, etc.
What do I do now?
Prepare your ice cream maker as described in the instruction booklet. For me, I use the KitchenAid mixer ice cream maker attachment. This involves freezing the ice cream mixer bowl for at least 24 hours (the colder, the better!)
In a separate mixing bowl, whisk together the coconut milk (the whole thing – coconut water, solid part – everything!), honey, Pure Vanilla Extract and the dash of salt until well mixed. Set up your machine and add the mix per the instructions. For me, this involves adding the mixture slowly while the machine is on a mid-range speed. Let it churn for 15-20 minutes. Then if you like softer ice cream: scoop and serve immediately or move into the freezer for 20-30 minutes to allow it to firm up a bit.
If you go the freezer route – be sure to add in your mix-ins before the freezer time.
I have made many types of coconut ice cream over the years with different brands of vanilla extract and I have to say – I really love the Nielsen-Massey pure vanilla extract flavor profile! It is warming and really brings a new level of dimension to my coconut ice cream recipes! Be sure to learn more about Nielsen-Massey on Facebook and Twitter!