I had no luck finding any real vanilla beans for V-Week, but this Coconut-Vanilla Ice Cream still turned out delicious! Vanilla beans contains small amounts of B-vitamins such as niacin, pantothenic acid, thiamin, riboflavin and vitamin B-6. These help in enzyme synthesis, nervous system function and regulating body metabolism.
Although we don’t have an ice cream maker, the steps were easy to making this healthy coconut-vanilla ice cream recipe, and the kids can all get involved in helping!
For one serving of ice cream, we used:
- 1/2 Cup coconut milk
- 1 tsp. vanilla extract
- 1-2 TBL. honey
- Rock Salt  (You can find this near any salt in the grocery store.  Ours looks like this one)
- Ice cubes
- 1 Gallon size freezer bag
- 1 Quart size freezer bag
We added the coconut milk, vanilla, and honey to the smaller, quart size bag. Then we poured the rock salt and ice cubes into the gallon size bag. Just enough to fill the bottom. We slipped the quart sized bag INTO the gallon size bag, so the rock salt and Ice surrounded the inner bag.
Then for the next 5-10 minutes, you have your kids shake the bag. Once they’ve shaken it sufficiently, you are left with ICE CREAM! Even without an ice cream maker!
If you have trouble finding rock salt (it’s vital to making this work), try Amazon:
