Whole30 Vanilla Bean Ice Cream
Indulge in the creamy, dreamy delight of Whole30 Vanilla Bean Ice Cream—a guilt-free, dairy-free treat that’s as wholesome as it is delicious! Crafted with full-fat coconut milk and unsweetened almond milk for a luscious base, this paleo-friendly dessert is naturally sweetened with a single Medjool date and infused with the rich, aromatic essence of real vanilla bean. The custard is thickened using pasture-raised egg yolks, ensuring an ultra-smooth texture without any added sugar, making it perfect for a clean-eating lifestyle. Whether you're following a Whole30 program or simply craving a healthier frozen dessert, this easy recipe delivers a scoop of indulgence with every bite. Perfect for serving after dinner or as a satisfying summer snack, this ice cream will quickly become a freezer staple.
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Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 1 Vanilla bean pod
- 4 Egg yolks (from pasture-raised eggs)
- 1 Medjool date
- 0.5 teaspoons Pure vanilla extract
- 1 Pinch of sea salt
Directions
Step 1
Chill your ice cream maker tub in the freezer according to the manufacturer’s instructions (usually 12-24 hours beforehand).
Step 2
In a medium saucepan, combine the coconut milk and almond milk over medium heat. Split the vanilla bean pod lengthwise, scrape out the seeds with the back of a knife, and add both the seeds and the pod to the saucepan. Stir occasionally until the mixture is warm but not boiling.
Step 3
While the milk is warming, place the egg yolks in a medium bowl and whisk them until they are slightly frothy. Set aside.
Step 4
Finely chop the Medjool date and add it to the warm milk mixture. Using an immersion blender or standard blender, blend the mixture until smooth and the date is fully incorporated (this will sweeten the ice cream naturally without adding sugar).
Step 5
Slowly ladle about 1/4 cup of the warm milk mixture into the whisked egg yolks, whisking constantly to temper the eggs and prevent them from scrambling. Repeat this step 2-3 times until the yolk mixture is warm.
Step 6
Pour the tempered egg yolks back into the saucepan with the milk mixture, stirring constantly. Cook on low heat for 2-3 minutes, or until the mixture thickens slightly and can coat the back of a spoon. Be careful not to let it boil.
Step 7
Remove the saucepan from heat and stir in the pure vanilla extract and a pinch of sea salt. Allow the mixture to cool for about 15 minutes, then strain it through a fine-mesh sieve to remove any solids and the vanilla bean pod.
Step 8
Once strained, transfer the mixture to a bowl or container and refrigerate until it is completely chilled (at least 4 hours or overnight).
Step 9
When the mixture is cold, pour it into the prepared ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
Step 10
Transfer the ice cream to a freezer-safe container and freeze for at least 1-2 hours to firm up before serving. Scoop, serve, and enjoy a creamy, Whole30-compliant treat!
Nutrition Facts
| Serving size | (823.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1447.2 |
| Total Fat 135.6g | 0% |
| Saturated Fat 108.1g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 736mg | 0% |
| Sodium 832.7mg | 0% |
| Total Carbohydrate 49.0g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 32.5g | |
| Protein 23.6g | 0% |
| Vitamin D 235.8IU | 0% |
| Calcium 602.1mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 1597.4mg | 0% |
Source of Calories