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Homemade Vanilla Bean Ice Cream (with Collagen!)

By Holly Darnell, RD

August 24, 2023

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 and make for a perfect summer dessert recipe.

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.

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

• Strawberry ice cream

• Salted caramel ice cream

• Tropical ice cream

• Protein ice cream

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.