Vegan Vanilla Bean Coconut Ice Cream

🥘 Ingredients

• coconut cream
  1 carton
• condensed coconut milk
  1 can
• dark rum
  1 tbsp
• fine sea salt
  1 pinch
• freshly grated nutmeg
  1 pinch
• full-fat coconut milk
  2 cans
• pure vanilla extract
  2 tsp
• vanilla bean pod
  1

🍳 Cookware

• ice cream maker bowl
• high-speed blender
• spatula

1. 1

   Place your ice cream maker bowl in the freezer to chill thoroughly for at least ⏱️ 12 hours .
2. 2

   In a high-speed blender , combine full-fat coconut milk (400ml / 14oz each), condensed coconut milk (320g / 11oz), coconut cream (250ml), fine sea salt , the scraped seeds from vanilla bean pod , pure vanilla extract , a pinch of freshly grated nutmeg (optional), and dark rum (optional, prevents over-hardening).

   full-fat coconut milk: 2 cans, condensed coconut milk: 1 can, coconut cream: 1 carton, fine sea salt: 1 pinch, vanilla bean pod: 1, pure vanilla extract: 2 tsp, freshly grated nutmeg: 1 pinch, dark rum: 1 tbsp
3. 3

   Blend on high until completely smooth and emulsified, ⏱️ 1 to 2%minutes .
4. 4

   Pour mixture directly into chilled ice cream maker and churn according to manufacturer directions until thick and resembling soft serve, ⏱️ 40 to 45%minutes .
5. 5

   Transfer churned ice cream to a freezer-safe loaf pan or container and smooth top with a spatula . Cover securely and freeze for at least ⏱️ 4 to 6%hours until firm.
6. 6

   Let sit at room temperature for ⏱️ 5 to 10%minutes before scooping with a warm ice cream scoop.