Vegan Vanilla Bean Ice Cream

• 3 cups Full Fat Coconut Cream
• 1- 1/2 cup Xylitol
• 1/2 teaspoons Pure Vanilla Extract
• 3 Tablespoons Flour Of Choice (Gluten-free Mix, Rice, Spelt)
• 2 whole Vanilla Beans, Split In Half Lengthwise With Seeds Scraped Out
• 1/4 teaspoons Salt

1. In a mixing bowl, combine all the ingredients and whisk well.
2. Pour into an ice cream maker and churn according to your ice cream maker directions.
3. Mine took about 30 minutes.
4. Enjoy immediately for super soft-serve ice cream or pour in an airtight container and freeze for another 2-3 hours until firm (pictured).
5. Important note: Different brands of coconut cream have different strengths of coconut flavor.
6. I have made this ice cream a couple times, using different brands of coconut cream and the flavor has varied.
7. For a more neutral taste, I would suggest using Thai Kitchen brand full-fat coconut milk, but be sure to use only the thick white portions from the cans (which equates to using 2-3 cans).
8. If you enjoy coconut flavor, the cans from Trader Joes of just coconut cream have a fantastic flavor.
9. Yields 4 1/2 cups of ice cream.

cream, xylitol, vanilla, flour, vanilla beans, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/sugar-free/vegan-vanilla-bean-ice-cream/ (may not work)