This luxurious ice cream showcases the deep flavor of real vanilla beans paired with Tennessee maple syrup. Made with coconut cream, it's naturally dairy-free but incredibly rich and satisfying.
Ingredients
- 2 cans full-fat coconut milk (or 1/2 cup Coconut Cream Powder + 2 cups hot water)
- 1/2 cup TN Maple Syrup
- 2 Vanilla Beans
- 1/4 tsp Redmond Real Salt
- 1 tbsp Arrowroot Powder
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Split vanilla beans lengthwise and scrape out seeds. Add both seeds and pods to coconut milk in a saucepan.
- Heat mixture over medium heat until just steaming. Remove from heat and let steep for 30 minutes.
- Remove vanilla bean pods. Whisk in maple syrup, salt, and arrowroot powder until smooth.
- Chill mixture completely, at least 2 hours. Churn in ice cream maker according to manufacturer's instructions, about 20-25 minutes.
- Transfer to freezer-safe container and freeze until firm, at least 2 hours before serving.
Notes
- Save the used Vanilla Beans pods to make vanilla extract or vanilla sugar.
- If using Coconut Cream Powder, mix with hot water first and let cool before proceeding.
- Drizzle with extra TN Maple Syrup before serving for added sweetness.
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