Vanilla Bean Ice Cream (No-Churn)

Ingredients

• 2 cans full-fat coconut milk, refrigerated overnight
• 1/2 cup allulose
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• pinch of salt

Method

1. 1

   Scoop the solid cream from the top of the chilled coconut milk cans, leaving the watery liquid behind.

2. 2

   Whip the coconut cream with a mixer until stiff peaks form, about 3-4 minutes — whipping in this much air is what keeps the finished ice cream scoopably soft straight from the freezer; a base with no whipped-in air freezes into a rock-hard, dense block instead.

3. 3

   Fold in allulose, scraped vanilla bean seeds, and salt gently until evenly combined, being careful not to deflate the whipped cream.

4. 4

   Pour into a loaf pan or airtight container, press plastic wrap directly onto the surface to prevent ice crystals, and freeze at least 6 hours (plus 6h freeze).

5. 5

   Let sit at room temperature 5-10 minutes before scooping.