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Home/Blog/Homemade Vanilla Bean Ice Cream (with Collagen!)

Homemade Vanilla Bean Ice Cream (with Collagen!)

By Holly Darnell, RD

August 24, 2023

Vanilla bean ice cream

Homemade vanilla ice cream is one of the great American traditions, but not as many folks practice it today despite it being easier than ever. Here’s a no-churn vanilla ice cream recipe that makes it extra easy. It goes one step further and uses a vanilla bean rather than just vanilla extract.

Why? Well, the vanilla bean offers a strong, rich, complex flavor that most people appreciate, so it’s worth the purchase.

This vanilla bean ice cream doesn’t use milk or cream, so it’s completely non-dairy. Instead, it relies on coconut cream and Multi Collagen Protein Vanilla, so we’re talking one of the best fats and proteins you can put into a recipe … and the results are delicious.

Vanilla Bean Ice Cream Ingredients

First up is the actual vanilla bean. Vanilla “beans” are the dried orchids from the vine that contain the many compounds, including vanillin, that contribute to the delicious flavor.

Full-fat coconut milk makes this recipe work well as a no-churn ice cream, as that healthy fat makes it stir-able when making and scoop-able when about to eat! The MCTs in coconut milk also helps you feel pleasantly full and can provide energy.

Maple syrup is the natural sweetener of choice, as it blends so well with the vanilla flavors without overpowering it.

Lastly, the Multi Collagen Protein Vanilla adds an extra subtle vanilla flavor plus useable collagen for skin, joint and gut support. This collagen powder also mixes very easily in this recipe.

Vanilla bean ice cream ingredients

How to Make Vanilla Bean Ice Cream

First, know that you can use either full-fat coconut milk or coconut cream. If you go with the coconut milk, you will want to put in the refrigerator the night before.

On the ice cream making day, place a freezer-friendly loaf pan in the freezer and allow to freeze for 30 minutes. In a high-speed blender, add in coconut milk/cream, maple syrup, sea salt, vanilla bean, vanilla extract and the Multi Collagen Protein Vanilla. Blend on high for one minute, until smooth and creamy, scraping down the sides so that everything is incorporated. 

Pour mixture into the frozen container and place in the freezer. Allow the ice cream to set for 45 minutes, then remove and stir with a rubber spatula to churn the ice cream. Place back in the refrigerator and cover with plastic wrap.

Continue this process two more times. Then continue to freeze for an additional four hours, best if overnight. Before serving, allow to thaw for 15 minutes. This vanilla bean ice cream can be kept in the freezer in a stored container for up to two months.

Other Homemade Ice Creams

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Vanilla Bean Ice Cream Recipe

Category

Desserts

Servings

10

Time

8 hrs (Prep time: 15 min)

Calories

207

Author

Holly Darnell, RD

Looking for a no-churn, dairy-free vanilla bean ice cream that's absolutely delicious? Here's your ticket, and it includes collagen for your joints, hair and skin.

Ingredients
  • Two 14 oz cans full-fat coconut milk (or cream)

  • ½ cup maple syrup

  • ½ teaspoon sea salt

  • 1 vanilla bean pod (split and scraped)

  • 2 teaspoons pure vanilla extract

  • 2 scoops Multi Collagen Protein Vanilla

Directions
  1. If you use coconut milk, place in the refrigerator overnight. Coconut cream can be used the same day for the ice cream.

  2. Place a freezer friendly loaf pan in the freezer and allow to freeze for 30 minutes.

  3. In a high-speed blender, add in coconut milk/cream, maple syrup, sea salt, vanilla bean, vanilla extract and Multi Collagen Protein Vanilla. Blend on high for 1 minute, until smooth and creamy, scraping down the sides so that everything is incorporated. 

  4. Pour mixture into the frozen container and place in the freezer. Allow the ice cream to set for 45 minutes, then remove and stir with a rubber spatula to churn the ice cream. Place back in the refrigerator and cover with plastic wrap.

  5. Continue this process 2 more times.

  6. Continue to freeze for an additional 4 hours, best if overnight. 

  7. Before serving, allow to thaw for 15 minutes.

Nutrition

Serving Size 1/3 cup (96 g), Calories 207, Carbohydrates 12.9 g, Fiber 0 g, Sugar 9.6 g, Total Fat 16.9 g, Saturated Fat 15 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 0.7 g, Trans Fat 0 g, Cholesterol 0 g, Protein 3.4 g, Sodium 129 mg (10% DV*)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

vanilla bean ice cream
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