- 5 cups Coconut Cream
- ½ cup sugar
- ½ teaspoon salt
- 1 vanilla bean, split lengthwise
- ¼ cup Virgin Coconut Oil
Equipment needed: Ice Cream Maker
- Place coconut cream, sugar, and salt in a blender. Scrape in seeds from the vanilla bean; reserve pod for another use. Purée until smooth, about 15 seconds. With the motor running on medium speed, slowly steam in VCO and purée until thick and creamy, being careful not to over-blend or mixture will curdle.
- Immediately process the coconut cream mixture in the ice cream maker. Do not chill before processing or oil will harden into tiny bits and texture will be grainy.
- Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.