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Vanilla Bean Coconut Milk Ice Cream


  • 2 14oz cans full-fat coconut milk
  • 1/2 cup honey
  • 1 vanilla bean split & insides scraped out with a knife (you can also substitute 2 tablespoons of real vanilla extract for the vanilla beans)


  • Thoroughly combine the coconut milk, honey, & the insides of the vanilla bean with a whisk or electric mixer. Make sure you beat it well for the honey to combine with the coconut milk.
  • If using an ice cream maker, follow the manufacturers instructions. Afterwards, place the ice cream in a covered freezer-safe container & freeze for a few hours for flavors to meld & for the ice cream to firm up.
  • Alternatively, if not using an ice cream maker, place the combined mixture into a glass or steel bowl, cover with plastic wrap, & freeze – removing every hour to whisk it until it’s the desired consistency. This will last 1-2 weeks in the freezer.