Low Iodine Vegan Coconut Vanilla Ice Cream
Total time8 hr 25 min
Prep time15 min
Cook time10 min
4.5(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup organic cane sugar
- 2 tbsp tapioca starch
- 1 vanilla bean, split and scraped
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
Instructions
- 1
Whisk together 2 tbsp of the coconut milk and the tapioca starch in a small bowl until smooth and no lumps remain. Set aside.
- 2
Combine the remaining coconut milk, organic cane sugar, vanilla bean pod and scraped seeds, and salt in a medium saucepan over medium heat, whisking until the sugar dissolves, about 3–4 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!