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Dairy-free Vanilla Bean Ice Cream

A treat that everyone can enjoy because it’s free of eggs, nuts, soy and dairy – but full of rich, cool and creamy deliciousness without refined sugars.

  • Author: Simply Nourished Recipes
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 1 quart 1x


  • 2 14-ounce cans full-fat coconut milk
  • ½ cup honey
  • ½ tsp. vanilla bean powder or 1 tsp. vanilla extract
  • Pinch of sea salt
  • 1 ½ Tablespoons (1 scoop) Vital Proteins Grass-fed Gelatin (Buy it here)
  • ½ cup boiling water


  1. Place coconut milk, honey, vanilla and sea salt into the container of a blender and mix until combined.
  2. In a small bowl, gradually add boiling water to gelatin – whisking vigorously until gelatin has dissolved.
  3. Add liquified gelatin to coconut milk mixture, replace lid and blend again for 15 seconds.
  4. Pour ice cream mixture into the freezer bowl of an ice cream maker and process 20 minutes (or according to manufacturer’s directions) until soft-serve consistency is reached.
  5. Serve immediately or transfer to a freezer-safe container and freeze for 2-3 hours or until firm. For best flavor, texture and scoop-ability, allow ice cream to sit at room temperature for 15-20 minutes to soften before serving.


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  • Serving Size: 1/2 cup
  • Calories: 229
  • Sugar: 16g
  • Sodium: 51mg
  • Fat: 19g
  • Carbohydrates: 19g
  • Fiber: 0g
  • Protein: 2g