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Creamy Vanilla Bean Frozen Custard

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To best describe this dessert, I need to explain what frozen custard is.  This will help set the stage for this recipe.

Frozen custard is a very thick, creamy frozen dessert made with cream, sugar, and eggs.  In general, frozen custards are richer than other frozen desserts because they tend to have a higher percentage of butterfat, must contain egg yolks, and are churned more slowly.  They’re most often made and served the same day to preserve the texture.

Now, on to my recipe here…   To call this an ice cream might create false expectations. Ice cream is normally not this dense or rich.  My custard doesn’t contain cream , I used cashews instead.  My custard doesn’t contain sugar, I used raw honey instead.  My custard doesn’t contain butterfat, I used coconut oil instead.   And my custard doesn’t contain eggs, I used coconut meat instead.

I will warn you, once the batter is finished blending… it is crazy amazing right off the spatula.   You could seriously, dish it up in little bowls and chill them for a few hours and serve it as a custard like pudding.  I was tempted to stop the process right there but I managed to keep it in the ice cream machine for 20 minutes.  At this stage it became Oh-My-Gosh-Shut-The-Front-Door-Seriously….good!!

This is the most creamy, velvety, and taste bud tantalizing frozen dessert that I have ever made (so far).  In order to recreate what I did, I don’t recommend substituting any of the ingredients.  The other key thing will be the blending process.  In order to get that perfect mouth texture, you must blend it until you don’t feel any grit from the nuts!  That being said… I will let you be so you can try out this recipe.  Oh, one last thing… just in case you are wondering,  I served with custard alongside my Turkish Tahini Granola Wedges.  Perfect pair!  I also drizzle Vanilla Bean Infused Agave over the top.  Yum!

Ingredients: yields 2 1/2 cups


  1. Place the cashews in a glass bowl, along with 4 cups of water.
    • Soak for at least 2 hours.
    • The soaking process will help reduce phytic acid, which will aid in digestion.
    • The soaking also softens the cashews so they blend nice and creamy.
    • After the cashews are through soaking, drain and rinse.
  2. Note: Vanilla bean seeds ~ slice the vanilla bean down the center of the pod.  Lay the edge of the knife along the opening and scrape it from one end to the other, collecting the seeds on the knife.
  3. In a high-powder blender combine the cashews, coconut meat, honey, coconut oil, milk, vanilla and salt.
    • Due to the creamy texture that we are going after, it is important to use a high-powered blender.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
  4. Place in an ice cream machine for 20 minutes.  Remove and eat!  Store leftovers in an airtight glass container in the freezer.
  5. To enjoy the leftovers (if there are any) remove from the freezer and allow it to sit on the countertop for 15 minutes prior to serving.

Freezing Suggestions for Ice Cream:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Pour ice cream into a freezer safe container and stir occasionally as it freezes.
  4. Freeze the ice cream in individual sized portions.  I use either 4 oz mason jars or single serving ice cream containers.
  5. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  6. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  7. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  8. For more tips on making raw ice cream, click (here).

You can almost see just how dense and creamy this dessert is. Oh boy, I hope that I don’t sleepwalk tonight and eat it all.

 That would just be tragic now, wouldn’t it?

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16 thoughts on “Creamy-Vanilla-Bean-Frozen-Custard

  1. janet says:

    Dear Amie-Sue,
    with what could I replace the 1 cup Young Thai coconut meat?
    We don’t have it here.. :(


    • amie-sue says:

      Hi Janet,

      You could use more cashews or coconut butter. Or you use canned coconut milk, full fat if you don’t mind that. I know it can be hard to find certain ingredients. Good luck! Have a great evening, amie sue

    • Yuna says:


      You can use raw old coconut milk.

      Just open an old coconut. Peel the skin off of it. Put it in a blender. Blend it. Add enough water to cover it. Blend it again. Then, strain it with a nut milk bag.

      You’re left with raw coconut milk.

      There’s a lot of methods to open old coconut.

      One way I’ve used is this. First drain it. Some people use a cheap corkscrew and poke it in the 3 eyes, then drain it into a cup.

      Then, I put it in a bag and bang it on a concrete floor until it breaks into pieces. Then, I peel the skin off with a paring knife. That’s all! :)

      I’ve seen other methods that I want to try- search youtube.

  2. Gini says:

    Dear Amie Sue..Thankyou so much for all the recipes that you share..This looks sooo delicious~<3

  3. Yuna says:


    Great recipe!

    You can use the whole vanilla bean in a recipe like this, I think. I use whole vanilla bean in raw vegan ice cream.

    Just cut the vanilla bean into pieces and grind in a coffee grinder until it is a powder.

    I think you only need to use just the seeds in a recipe that needs to be really smooth- like raw chocolate. For raw vegan chocolate I only use raw vanilla seeds and a lot of it, preferably.:)

    After you use the raw vanilla seeds, you can powder the shell and use it as vanilla powder in deserts, too. It tastes the same as the vanilla seeds and the whole bean powder.

    I notice that you can’t really see specks of seeds in your custard. I usually see small specks of vanilla beans from using this method. But, I don’t mind because there’s a lot of commercial natural ice creams that allow you to see vanilla bean specks. It doesn’t seem to a make a difference to me taste and texture wise.

    What do you think? Thanks for the great site.

    • amie-sue says:

      Hi Yuna,

      Yes, I guess a person could use the whole bean as you indicated. I rarely due because I end up having fun using the pod to infuse flavor into things. But thanks for bringing it up. :) I love vanilla, in all forms. :) amie sue

  4. Gloria says:

    Sounds great! Look forward to trying it.

    I’m curious…..Have you ever made a lemon custard like this? Trying to figure out how to get a rich lemon flavor without having it come out more like ice cream than frozen custard. Have been craving lemon custard ice cream so this recipe really got me to thinking but could use some suggestions. Thanks.

    • amie-sue says:

      Hi Gloria,

      Oh now your talking. I love lemon custard and I have a few recipes that I have been tinkering with to make a lemon custard. Guess I need to bump it up on my of “to do’s” hehe

  5. Cassie says:

    Amie Sue this looks SO good! I have a hard time finding young Thai coconuts sometimes, could I replace it with fresh regular coconut meat? Would I loose the rich creamy texture or change the flavor?

    • amie-sue says:

      You can use cashews that have been soaked for 2+ hours. Drain and rinse them before using. And you can use the same measurement. That is the best substitute that I have found. Regular coconuts, the hard meat kind, won’t blend as smooth and you loose the texture. Have a peaceful nights sleep Cassie. :) amie sue

    • Yuna says:

      See my reply, previously, to Janet.

  6. Maureen says:

    Hi again Amie Sue. As you probably can tell its nearly summer here in Oz and we are slowly making our way through your ice creams. Tried the chocolate peanut butter dough one ( definitely my favourite, i am running out of people to blame for its disappearance), the banana one ( seriously could anything be easier!) and now this one. I added mango because my significant other is obsessed with it and made mango coconut frozen custard YUM!!!! the mixture was lucky to have made it into the ice cream machine. My girls ( my most astute food critics) loved it. Thank you again for sharing your genius!

    • amie-sue says:

      Thank you Maureen for sharing this with me. If I get a thumbs up for the girls, then I know I am on the right track. hehe Ice creams are so fun and easy to tailor to the taste buds of those around you. Enjoy your warmer weather. :) amie sue

  7. Maureen says:

    just a quick question though… do you think some lecithin could have added to the recipe? i had a bit of a coconut oil taste in my mouth….If so how much?

    • amie-sue says:

      Hello Maureen,

      You can try 1-2 Tbsp of lecithin, if in dry form, be sure to grind it to a powder first. Have a great day, amie sue

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