This easy allergy friendly AIP vanilla ice cream will stay creamy and does not require gelatin, carrageenan, eggs, or agar. It has a proudly vanilla flavor and will fill your ice cream machine, producing 4 large scoops per can of coconut milk.
Nobody wants an overwhelming coconut flavor in their vanilla ice cream. How to make the coconut obscure has to do with counterbalancing it with robust ingredients: vanilla extract, vanilla bean, and maple syrup.
Even if you don't super love the taste of coconut, this ice cream will convince you that you can enjoy a coconut milk base. Good news because coconut is the only non-dairy milk rich enough for the job.
Coconut milk has enough fat that when you churn it, it behaves a lot like heavy cream and so you will see it is pretty straightforward to make non-dairy ice cream, even without the eggs.
One consideration when making an AIP ice cream is the nutrition. Ice cream texture is impacted by the proportion of sugar (which is why it's pretty difficult to make a smooth sugar-free ice cream). When you reduce the sugar too much in ice cream, the texture looks a bit shaggy or crumbly.
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This vanilla ice cream is part of our curated AIP dessert series.
💭 Top tip
Another consideration with ice cream is mouthfeel.
Please understand that the vanilla extract isn't just there for flavor. It's common practice to include as much as 1-2 tablespoons of alcohol when making ice cream. When you stick a bottle of alcohol in the freezer, what happens? It doesn't freeze.
Even a small amount of alcohol (as found in vanilla extract) can create a situation on a molecular level where ice crystals are less likely to form. The result? Ice cream with a smoother mouthfeel.
It's debatable whether vanilla extract is AIP because of the alcohol. Strictly speaking, no amount of alcohol is considered AIP. However, I've found some flexibility within the AIP community, which seems to embrace quantities as small as 1 ½ teaspoons and so I've included it in my AIP ice cream because I really think it belongs.
🍽 Equipment
I've only tested this recipe with an ice cream machine and Ninja Creami. Over the years, I've made this exact recipe in probably five different ice cream machines and consistently find that these ratios all work beautifully to get a smooth, soft serve consistency right out of the machine.
Testing note: The ice cream will hold its shape best for scooping if you freeze it for an additional 4 (and up to 8) hours after taking it out of the ice cream machine.
No Ice Cream Machine?
If you do not own a machine and you still want to try this recipe, there's a technique I conceived of years ago that I would love for somebody to test!
Set aside ½ cup of the ice cream mixture in cold, liquid form and pour the remaining amount into an ice cube tray. Place your frozen ice cream cubes into your high speed blender with the cold liquid and blend until completely smooth. Transfer to a container. Cover with plastic wrap and freeze for 4 hours.
Scoop and serve. If you try this technique, tell me in the comments how this works for you. My guess is that it may end up slightly icier which is why I think an ice cream machine is an excellent investment.
So what's your favorite way to serve this ice cream? Do you like it a la mode or do you want to pair it with something warm, like this AIP peach crisp?
📋 Recipe
Vanilla Bean Ice Cream {AIP, Dairy-Free, Egg Free}
Ingredients
- 1 14 ounce can coconut milk
- 6 tablespoons maple syrup
- 2 tablespoons honey
- 1 ½ teaspoons pure vanilla extract
- ½ vanilla bean split lengthwise, seeds scraped
- pinch sea salt
Instructions
Bring to a boil
- In a small pot, combine the entire can of coconut milk, maple syrup, honey, vanilla extract, half vanilla bean (pod and seeds), and salt. Bring to a boil over high heat, then immediately turn the heat off and whisk for 1 minute. Remove from the heat and set the pot inside of a large bowl with ice (an ice bath) to cool the mixture. Note: The mixture must be cool before the next step.
Churn until creamy and somewhat firm
- Remove the vanilla bean pod then pour the cold mixture into your ice cream machine (follow instructions of your machine). Churn until you see it thicken, about 10 minutes. Set plastic wrap directly over the ice cream and freeze for a minimum of 4 hours. After 4 hours, you can see if it is cold enough to try scooping.
Notes
Chef's Notes:
- Spices - This recipe has been tested with spice add-ins. When adding a spice, such as cinnamon, aim for ½ teaspoon. Add during step 1.
- Coconut milk - Multiple brands have been tested with this recipe and all should work. Be sure to only use full fat. Lite coconut milk does not have enough fat for making ice cream.
- Sweeteners - I've tried reducing the sugar content of this recipe and have never liked the texture. The amount of sweetener in this recipe is the precise amount needed to achieve a creamy texture. I like the way maple and honey work together to add depth of flavor.
- Vanilla extract - The small amount of alcohol in vanilla extract is important to minimizing the ice crystals that typically form in ice cream. If you are avoiding all alcohol on the AIP diet, you may leave this ingredient out, but you should expect some ice crystals to form.
- Add-ins - If you want to try adding fruit or chocolate, the best time to do this is to add directly to the ice cream as it is thickening and churning. Note that the fruit must be very dry or you will be introducing water, which will turn to ice crystals.
Nutrition
Frequently Asked Questions
Yes. Based on my research, vanilla beans do not pose a problem for people who are sensitive to seeds since the seeds are tiny. Some sources say that you should avoid alcohol in all forms (alcohol is found in vanilla extract) but I have also gleaned that the amount in an extract is generally not a problem on AIP. If you are concerned, you can leave the extract out.
Coconut is AIP compliant but guar gum is not. It can be difficult and expensive to source canned coconut milk without added guar gum. Be sure to check the ingredient label as this can change with well-known brands over time.
I want to make AIP accessible for people who love food. Based on my training and research, it's best to focus on balancing blood sugar even if a food is technically AIP. For AIP and anyone with an autoimmune condition, I suggest enjoying desserts sparingly. For this recipe, a portion on AIP would be 1 scoop per day AND I recommend pairing sweets with protein and fiber because that will help reduce the spike in your blood sugar response.
If you are able to tolerate dairy, you can substitute with heavy cream. There is no great alternative to coconut milk if you are doing AIP and you would be better off making a sorbet recipe instead.
Assuming you included the vanilla extract and followed the recipe as written, you will eventually get ice crystals if the ice cream sits in the fridge for a few days. Here's what I recommend: 1) let the ice cream sit out a bit longer before scooping to allow some of the iciness to soften 2) run it through a ninja creami to redistribute the ingredients.
You can double the recipe but your ice cream machine may have a volume limit that you should not exceed. You could refrigerate half of the base though and use it at a later date. It can keep in the refrigerator for up to 4 days but you will have to rewarm it because it will separate. Be sure to cool it completely before running it through your machine.
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