36+ Quick & Easy Dash Blender Vanilla Bean Ice Cream Recipes You Need to Try

Vanilla bean ice cream is a classic treat that’s always in season, whether you’re enjoying it on a warm summer day or serving it as the perfect finale to a cozy winter meal. But have you ever considered making it yourself?

With the help of the Dash Blender, crafting your own batch of creamy, homemade vanilla bean ice cream has never been easier—or more fun!

The versatility of the Dash Blender allows for a variety of recipes, each one offering a unique twist on the traditional vanilla bean ice cream.

In this blog post, we’ve compiled over 36 delicious vanilla bean ice cream recipes, ranging from simple and classic to inventive and bold.

Whether you’re a fan of classic vanilla, love adding fun mix-ins, or want to explore new flavors that complement the smooth vanilla base, this collection has something for everyone.

So, grab your Dash Blender and get ready to indulge in a homemade dessert experience that will have you coming back for more!

36+ Quick & Easy Dash Blender Vanilla Bean Ice Cream Recipes You Need to Try

With over 36 different Dash Blender vanilla bean ice cream recipes at your fingertips, you’re sure to find new favorites that’ll take your dessert game to the next level.

From the comforting simplicity of a classic vanilla bean ice cream to more adventurous versions with swirls, crunch, and unique add-ins, these recipes offer endless possibilities.

Not only will you enjoy the satisfaction of making ice cream at home, but you’ll also have the freedom to customize each batch to fit your taste preferences.

So why wait?

Get your Dash Blender ready, start experimenting with flavors, and let your creativity shine in the kitchen.

The world of homemade ice cream is yours to explore, one scoop at a time!

Classic Vanilla Bean Ice Cream

This timeless classic brings out the pure, rich flavor of vanilla bean in a smooth and creamy dessert. With just a few simple ingredients and the Dash blender, you can create an indulgent treat perfect for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• Pinch of salt

Instructions:

1. Slice the vanilla bean lengthwise and scrape out the seeds using a knife. Add the seeds and pod to a saucepan with the milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves (do not boil). Remove from heat and let it cool slightly.
3. Remove the vanilla pod, then transfer the mixture to your Dash blender.
4. Add heavy cream and a pinch of salt. Blend on low until the mixture is fully combined.
5. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer to a freezer-safe container and freeze for at least 4 hours or until firm.

This classic vanilla bean ice cream is an elegant, crowd-pleasing dessert. The combination of heavy cream and fresh vanilla seeds creates a luscious texture and authentic flavor.

Honey Vanilla Bean Ice Cream

This version of vanilla ice cream features the natural sweetness of honey, enhancing the earthy and floral notes of the vanilla bean. It’s a healthier alternative to traditional recipes while still offering a velvety texture.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• Pinch of salt

Instructions:

1. Slice the vanilla bean lengthwise, scrape out the seeds, and add them along with the pod to a saucepan with milk and honey.
2. Warm over medium heat, stirring occasionally until the honey dissolves completely. Remove from heat and cool.
3. Discard the vanilla pod and pour the mixture into the Dash blender.
4. Add heavy cream and salt. Blend on low for 30 seconds to fully incorporate.
5. Process the mixture in an ice cream maker as directed by the manufacturer.
6. Transfer to a container and freeze for 4-6 hours until it reaches the desired consistency.

The gentle sweetness of honey gives this ice cream a unique depth of flavor while complementing the creamy vanilla base. It’s an indulgent yet wholesome treat you’ll love.

Coconut Vanilla Bean Ice Cream

Infused with the tropical taste of coconut and fragrant vanilla, this dairy-free ice cream is a creamy, luscious dessert for those seeking a plant-based option.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut sugar (or granulated sugar)
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• Pinch of salt

Instructions:

1. Split the vanilla bean, scrape the seeds, and combine with coconut milk and sugar in a saucepan.
2. Warm the mixture over medium heat until the sugar dissolves completely, then remove from heat. Allow it to cool slightly.
3. Remove the vanilla pod and pour the mixture into the Dash blender.
4. Add a pinch of salt and blend on medium for 30 seconds until smooth.
5. Pour into an ice cream maker and churn as per the manufacturer’s instructions.
6. Freeze in an airtight container for at least 4 hours to achieve a scoopable consistency.

This coconut vanilla bean ice cream combines the richness of coconut milk with the exotic sweetness of vanilla, offering a dairy-free alternative that doesn’t compromise on flavor or creaminess.

Vanilla Bean Ice Cream with Brown Sugar Swirl

This recipe adds a rich, caramel-like depth with a sweet swirl of brown sugar, perfectly balancing the vanilla bean’s floral notes. It’s a simple yet decadent way to elevate your homemade ice cream experience.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar (packed)
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds, adding both the seeds and the pod to a saucepan with the milk and brown sugar.
2. Heat the mixture on medium until the brown sugar dissolves completely and the milk is warm, but not boiling. Remove from heat and allow it to cool slightly.
3. Remove the vanilla pod, then pour the mixture into the Dash blender.
4. Add heavy cream and a pinch of salt. Blend for 30 seconds on low speed to fully combine.
5. Process in an ice cream maker according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to a container. Drizzle a bit of extra brown sugar over the ice cream and swirl it in gently with a spoon.
7. Freeze for at least 4 hours before serving.

The combination of brown sugar and vanilla bean results in a delightful balance of sweetness and richness, creating an ice cream that’s a step above the classic. The brown sugar swirl adds a fun visual element and extra layer of flavor.

Vanilla Bean Ice Cream with Chocolate Chunks

If you’re a fan of the irresistible combination of vanilla and chocolate, this recipe is for you! With decadent chocolate chunks embedded in the creamy vanilla base, every bite is a perfect balance of smooth and crunchy.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup dark chocolate, chopped into chunks
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds. Add the seeds and pod to a saucepan with milk and sugar.
2. Heat over medium heat until the sugar dissolves. Remove from heat and let it cool slightly.
3. Discard the vanilla pod, then transfer the milk-sugar mixture to the Dash blender.
4. Add heavy cream and a pinch of salt, blending on low speed for 30 seconds.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is nearly done, gently fold in the chocolate chunks, allowing them to distribute throughout the ice cream.
7. Transfer to a container and freeze for 4 hours or until firm.

This combination of velvety vanilla and rich chocolate creates a timeless treat that’s perfect for anyone craving a bit of chocolate in their ice cream. The contrast of creamy and crunchy will have you coming back for seconds.

Vanilla Bean Ice Cream with Cinnamon Spice

For a warm twist on the classic vanilla bean, this recipe incorporates a dash of cinnamon, giving the ice cream a cozy, spiced flavor. It’s perfect for those who love subtle yet aromatic variations of their favorite ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape the seeds. Add the seeds and pod to a saucepan with milk, sugar, and cinnamon.
2. Heat the mixture over medium heat until the sugar dissolves and it becomes warm (but not boiling). Remove from heat and let it cool for a few minutes.
3. Remove the vanilla pod, then pour the mixture into the Dash blender.
4. Add heavy cream and a pinch of salt. Blend for 30 seconds to combine.
5. Transfer the mixture to an ice cream maker and churn following the manufacturer’s instructions.
6. Freeze for at least 4 hours until it reaches the perfect creamy consistency.

The addition of cinnamon brings out a warm, spicy depth that complements the vanilla beautifully. It’s an inviting, comforting treat that will quickly become a favorite for cooler days or when you’re craving something a little more unique.

Vanilla Bean Ice Cream with Toasted Almonds

This recipe brings a delightful crunch to the smooth, creamy vanilla bean base with the addition of toasted almonds. The nutty flavor pairs beautifully with the vanilla, creating a satisfying contrast in texture and flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup sliced almonds, toasted
• Pinch of salt

Instructions:

1. Slice the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool for a few minutes.
3. Remove the vanilla pod, then pour the mixture into the Dash blender.
4. Add heavy cream and a pinch of salt, blending on low until fully combined.
5. In a dry pan, lightly toast the sliced almonds over low heat for 3-4 minutes, stirring constantly to prevent burning. Set aside to cool.
6. Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, gently fold in the toasted almonds and transfer to a container. Freeze for 4 hours or until firm.

The toasted almonds provide a wonderful contrast to the creamy vanilla ice cream, creating a delicious combination of textures. This recipe is perfect for anyone who loves the added crunch of nuts in their ice cream.

Vanilla Bean Ice Cream with Caramel Swirl

For an indulgent twist, this recipe features a rich caramel swirl that adds depth and complexity to the smooth vanilla bean ice cream. The sweet, buttery caramel complements the vanilla perfectly, creating a luxurious dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup homemade or store-bought caramel sauce
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds. Combine the seeds and pod with the milk and sugar in a saucepan.
2. Heat over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and allow it to cool slightly.
3. Remove the vanilla pod and pour the mixture into the Dash blender.
4. Add the heavy cream and a pinch of salt, blending on low speed for 30 seconds until smooth.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is churned, drizzle the caramel sauce over the ice cream and gently swirl it in with a spoon or spatula.
7. Transfer the ice cream to a container and freeze for 4 hours or until firm.

The caramel swirl elevates the vanilla bean ice cream to new levels of richness, offering an irresistible sweetness in every bite. It’s a perfect dessert for those who crave a little extra indulgence in their frozen treats.

Vanilla Bean Ice Cream with Raspberry Ripple

This vibrant recipe incorporates a fresh raspberry ripple that cuts through the creaminess of the vanilla bean ice cream with a tart, fruity contrast. It’s an elegant and refreshing dessert that combines two classic flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup fresh raspberries
• 1/4 cup raspberry jam or puree
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds. Add the seeds and pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and allow it to cool slightly.
3. Remove the vanilla pod, then pour the milk-sugar mixture into the Dash blender.
4. Add heavy cream and a pinch of salt, blending until smooth.
5. In a separate small saucepan, heat the fresh raspberries and raspberry jam or puree over low heat until the raspberries break down and create a thick, vibrant sauce. Let it cool.
6. Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to a container, and then gently swirl the raspberry sauce throughout the ice cream using a spoon or spatula. Freeze for 4 hours or until firm.

The combination of rich vanilla bean ice cream and the tart sweetness of fresh raspberries makes for a truly indulgent treat. The raspberry ripple provides a refreshing contrast that balances the creaminess of the vanilla, making it a perfect summer dessert.

Vanilla Bean Ice Cream with Pecan Praline Crunch

This indulgent recipe adds a delightful nutty crunch with homemade pecan praline pieces, which create a delicious contrast to the creamy vanilla base. The warm caramelized flavor of the praline is the perfect complement to the smoothness of the vanilla ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 tbsp unsalted butter
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool slightly.
3. Remove the vanilla pod, then pour the milk-sugar mixture into the Dash blender.
4. Add the heavy cream and a pinch of salt, blending on low speed for 30 seconds until smooth.
5. In a small pan, melt the butter and stir in the brown sugar until it melts and begins to bubble. Add the chopped pecans and cook for another 2-3 minutes until the nuts are coated in the caramelized sugar. Remove from heat and let the pecan praline mixture cool.
6. Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream is nearly finished, gently fold in the pecan praline crunch. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

The pecan praline adds a satisfying crunch and a caramel flavor that takes the vanilla bean ice cream to a whole new level. This recipe is perfect for those who enjoy a little extra texture and richness in their frozen desserts.

Vanilla Bean Ice Cream with Honeycomb Pieces

This recipe introduces honeycomb to the creamy vanilla bean ice cream, providing an unexpected but delightful crunch. The sweet, golden honeycomb pieces are embedded throughout the ice cream, offering an exciting texture that pairs perfectly with the vanilla flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup honeycomb pieces (store-bought or homemade)
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds. Combine the seeds and pod with the milk and sugar in a saucepan.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool for a few minutes.
3. Remove the vanilla pod, then pour the milk-sugar mixture into the Dash blender.
4. Add the heavy cream and a pinch of salt, blending on low speed for 30 seconds.
5. Once the ice cream mixture is ready, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is nearly finished, gently fold in the honeycomb pieces, ensuring they are evenly distributed.
7. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

The honeycomb adds a magical light and airy crunch, along with a subtle honey sweetness that enhances the vanilla ice cream. This recipe is ideal for anyone who enjoys a playful, textural surprise in their ice cream.

Vanilla Bean Ice Cream with Fresh Lemon Zest

For a zesty twist on the classic vanilla bean ice cream, this recipe incorporates fresh lemon zest. The bright citrus notes balance the sweetness of the vanilla, making it a refreshing and light dessert option, perfect for warmer weather.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• Zest of 1 lemon
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and allow it to cool for a few minutes.
3. Remove the vanilla pod, then pour the milk-sugar mixture into the Dash blender.
4. Add the heavy cream, lemon zest, and a pinch of salt, blending on low for 30 seconds until fully combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to a container and freeze for at least 4 hours until firm.

The lemon zest adds a vibrant, citrusy note that brightens the vanilla flavor and creates a refreshing contrast to the creamy texture. This version of vanilla bean ice cream is perfect for those looking for a lighter, more invigorating treat.

Vanilla Bean Ice Cream with Chocolate Chunks

For those who can’t resist the combination of vanilla and chocolate, this recipe is a dream come true. The chunks of rich chocolate scattered throughout the smooth vanilla base create a perfect balance of flavors and textures.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup semi-sweet chocolate, chopped into chunks
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool for a few minutes.
3. Remove the vanilla pod, then pour the mixture into the Dash blender.
4. Add the heavy cream and a pinch of salt, blending until smooth.
5. Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is nearly finished churning, gently fold in the chopped chocolate chunks.
7. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

The chocolate chunks give this vanilla bean ice cream a satisfying crunch and a delicious burst of chocolatey richness in every bite. It’s a perfect treat for those who love the timeless combination of vanilla and chocolate.

Vanilla Bean Ice Cream with Cinnamon Swirl

This version of vanilla bean ice cream is elevated with the addition of a cinnamon swirl, which brings a warm, spicy flavor that pairs beautifully with the creamy base. It’s perfect for cozy nights or as a festive dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 2 tsp ground cinnamon
• 2 tbsp brown sugar
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool slightly.
3. Remove the vanilla pod, then pour the mixture into the Dash blender.
4. Add the heavy cream and a pinch of salt, blending until smooth.
5. In a separate small saucepan, combine the cinnamon and brown sugar with a little water, stirring over low heat until it forms a smooth, syrupy consistency. Let it cool slightly.
6. Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream is done, gently swirl the cinnamon syrup into the ice cream. Transfer to a container and freeze for at least 4 hours or until firm.

The cinnamon swirl adds a lovely warmth and depth of flavor to the vanilla base, making this ice cream a unique treat with a touch of spice. It’s a perfect choice for fall or when you want a cozy, comforting dessert.

Vanilla Bean Ice Cream with Espresso

For coffee lovers, this recipe incorporates the rich, bold flavor of espresso into the classic vanilla bean base. The addition of espresso creates a subtle but sophisticated depth, perfect for those who enjoy the combination of vanilla and coffee.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1 tbsp espresso powder or finely ground coffee
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool for a few minutes.
3. Remove the vanilla pod, then pour the mixture into the Dash blender.
4. Add the heavy cream, espresso powder, and a pinch of salt. Blend until smooth.
5. Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to a container and freeze for at least 4 hours or until firm.

The espresso adds a wonderful richness and complexity to the vanilla ice cream, making it a great choice for coffee aficionados or anyone looking for a bold, flavorful treat. It’s the perfect balance of sweetness and coffee flavor in every scoop.

Vanilla Bean Ice Cream with Salted Caramel Ribbon

For a sweet and salty treat, this recipe combines the smoothness of vanilla bean ice cream with ribbons of homemade salted caramel. The rich, buttery caramel is perfectly balanced by a hint of sea salt, creating a flavor explosion in each bite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup granulated sugar (for caramel)
• 3 tbsp unsalted butter
• 1/4 cup heavy cream (for caramel)
• 1/4 tsp sea salt
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool slightly.
3. Remove the vanilla pod, then pour the milk-sugar mixture into the Dash blender.
4. Add the heavy cream and a pinch of salt, blending until smooth.
5. In a separate saucepan, melt 1/2 cup sugar over medium heat, swirling it occasionally until it melts into a golden caramel. Once melted, add the butter and stir until smooth. Carefully add the 1/4 cup heavy cream, stirring constantly. Cook for another minute, then remove from heat and add the sea salt. Let it cool slightly.
6. Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream is churned, swirl the salted caramel into the ice cream before transferring it to a container. Freeze for at least 4 hours or until firm.

The salted caramel ribbon adds a rich, decadent flavor and a perfect balance of sweetness and salt, making each scoop of this vanilla bean ice cream extra indulgent. It’s the ultimate dessert for anyone who loves caramel.

Vanilla Bean Ice Cream with Macadamia Nuts

This tropical twist on classic vanilla bean ice cream features the buttery, slightly sweet flavor of macadamia nuts. Their crunch and subtle richness pair wonderfully with the creamy vanilla base, creating a delightful treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup macadamia nuts, chopped
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool slightly.
3. Remove the vanilla pod, then pour the milk-sugar mixture into the Dash blender.
4. Add the heavy cream and a pinch of salt, blending until smooth.
5. Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is nearly finished, gently fold in the chopped macadamia nuts.
7. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

The macadamia nuts bring a tropical richness and a crunchy texture that elevate the smooth vanilla bean base. This ice cream is a perfect way to enjoy the unique flavor of macadamia nuts in a creamy, cold treat.

Vanilla Bean Ice Cream with Toasted Coconut

This tropical-inspired vanilla bean ice cream incorporates toasted coconut for a warm, nutty flavor that contrasts perfectly with the cool creaminess of the ice cream base. The coconut adds both flavor and texture, creating a deliciously satisfying dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 1/2 cup unsweetened shredded coconut
• Pinch of salt

Instructions:

1. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to a saucepan with milk and sugar.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool slightly.
3. Remove the vanilla pod, then pour the mixture into the Dash blender.
4. Add the heavy cream and a pinch of salt, blending until smooth.
5. In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to avoid burning. Once toasted, set the coconut aside to cool.
6. Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream is nearly done, gently fold in the toasted coconut.
8. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

The toasted coconut adds a delicious depth of flavor with its nutty, slightly caramelized notes. Combined with the creamy vanilla bean base, this ice cream offers a perfect balance of sweetness and texture. It’s a must-try for coconut lovers!

Note: More recipes are coming soon!