From the Journal
Coconut Vanilla Bean Ice Cream
A creamy, dairy‑free twist on a classic. Our Coconut Vanilla Bean Ice Cream uses agave instead of refined sugar for a naturally sweet, spa‑approved indulgence.
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Yield: 1 quart/40 servings
This Cal‑a‑Vie favorite delivers all the richness of traditional ice cream—without dairy or refined sugar. Made with silky coconut milk, fragrant vanilla bean, and naturally sweet agave, this is a dessert you can feel good about enjoying. Simple, pure, and refreshing, it’s the perfect treat to elevate any wellness‑minded holiday spread or weekend gathering.
Ingredients
4 cups coconut milk
1 cup agave
2 vanilla beans, scraped
3 Tbsp grapeseed oil
½ tsp xanthan gum
½ tsp guar gum
1 tsp cinnamon (optional)
Instructions
Add all ingredients to a blender and blend on high until completely smooth.
Transfer the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Once churned, scoop the ice cream into a freezer‑safe container.
Freeze overnight before serving. Enjoy!
Nutrition Per Serving
Cal: 66
Fat 4g
Protein 0g
Carbs 8g
Sugar 7g
Fiber 1g
Sodium 3mg