Minimalist Baker · by Minimalist Baker★ 4.2 (144)
Vanilla Bean Coconut Ice Cream
NUTRITION · PER SERVING425M COOK
CAL 20%·PRO 2%
CARBS 60G61% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER58G TOTAL SUGAR
FAT 16G37% OF CAL
15G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simple and creamy vanilla bean coconut ice cream made with just four ingredients. Rich, smooth, and naturally dairy-free.
dessertbaked good🥧 baking dish🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 14-ounce cans coconut cream* or full-fat coconut milk ((see notes for brand recommendations))
- 1/2 cup organic cane sugar ((sub up to half with agave nectar or maple syrup))
- 1 pinch sea salt
- 1 vanilla bean pod ((split and scraped // or 1/4 - 1/2 tsp vanilla powder per 1 pod))
- 2 tsp pure vanilla extract
At a glance
PER SERVING · TIME 425M
CAL 20%·PRO 2%
CARBS 60G61% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER58G TOTAL SUGAR
FAT 16G37% OF CAL
15G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7h 5m
- Sodium
- 36mg
- Total sugar
- 58g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 7mg
- Iron
- 0.13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 425M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.