Coconut-Vanilla Bean Ice Cream Recipe

Ice Cream Made with Coconut Milk

  • 14-ounce can coconut milk
  • 1 tablespoon cornstarch
  • 15-ounce can cream of coconut
  • 1/4 cup granulated sugar
  • 1/2 teaspoon lemon juice
  • 1 vanilla bean, seeded


  • 1. Set aside 1/4 cup of coconut milk and mix with cornstarch until fully dissolved.
  • 2. Combine the remaining ingredients in a saucepan and gradually bring to a low boil. Whisk thoroughly to avoid any clumping.
  • 3. Add coconut milk/cornstarch mixture to boiling mixture and continue to cook for 5 minutes or until thickened.
  • 4. Remove pot from heat and allow to sit until room temperature.
  • 5. Pour entirety of ingredients into your KitchenAid ice cream maker and allow to churn until frozen.
  • 6. After churning is complete, transfer to a medium-sized container and allow to set up in freezer for 3 hours.