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Coconut Vanilla Bean Frozen Custard

Delicious, creamy, and decadent coconut vanilla bean custard. Dairy free people rejoice for this amazing ice cream
Course Dessert
Cuisine American
Keyword custard
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6
Calories 387kcal
Author Amy K


  • 2 cans Full Fat Coconut Milk
  • 3/4 cup Organic Brown Sugar
  • 3 egg yolks
  • 1/2 teaspoon Vanilla Extract
  • 1 Vanilla Beans split and scraped (optional)
  • dash of salt


  • Bring the coconut milk to a soft boil.
  • In a separate bowl combine the sugar and egg yolks.
  • Slowly add the hot milk to the egg mixture, whisking constantly, to prevent the eggs from clumping together.
  • Stir in vanilla extract and scrapped vanilla bean.
  • Chill in the refrigerator for at least one hour.
  • Pour into ice cream maker as directed.
  • When ice cream is as thick as desired eat right away or freeze to eat later.


Serving: 1g | Calories: 387kcal | Carbohydrates: 31g | Protein: 4g | Fat: 29g | Saturated Fat: 24g | Cholesterol: 97mg | Sodium: 28mg | Potassium: 326mg | Sugar: 26g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 57mg | Iron: 4.6mg