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Homemade Vanilla Coconut Ice Cream

This Vanilla Coconut Ice Cream recipe is full of rich vanilla flavor and is the perfect base for endless customizations. Ready to eat in 2 hours!
Prep Time 5 minutes
Cook Time 2 hours

Ingredients
  

  • 2 14 oz cans coconut cream
  • ½ cup cane sugar
  • teaspoon salt
  • 2 teaspoon vanilla extract

Instructions
 

  • Add coconut cream, cane sugar, vanilla extract, and salt to a blender. Blend on high until fully mixed.

With an ice cream maker

  • When using an ice cream maker, pour the blended mixture into the machine and turn it on.
  • Let the machine churn for 40 minutes to an hour.
  • When finished, the ice cream should have a soft serve texture. For a harder texture of ice cream in a tub, let sit in the freezer for a few hours.
  • Serve!

Without an ice cream maker

  • Without an ice cream maker, pour the blended cream into a loaf pan or tub and place it in the freezer.
  • Take it out every 30 minutes to hand churn the ice cream with a spoon.
  • Repeat this at least four times until the ice cream has become thick and creamy.
  • Once it has reached this consistency, it's ready to serve.