Homemade Vanilla Ice Cream

Ingredients

1 vanilla bean

2 13½-ounce cans unsweetened coconut milk, chilled

½ cup sugar

1 teaspoon pure vanilla extract

1 teaspoon Hearthy tapioca flour

1½ teaspoons Hearthy Gelatin 

Directions :

On a cutting board, use a sharp paring knife to split the vanilla bean lengthwise. Run the edge of the knife along the cut sides of the bean to scrape out the seeds. Transfer the seeds to a high-speed blender.Add the coconut milk, sugar, vanilla extract, and tapioca and gelatin. Blend on high speed until smooth and combined.Add the liquid ice cream mixture to a freezer-safe container and put in the freezer.Freeze for 5 to 6 hours. Remove the ice cream a couple of times during those hours and mix it with a spoon.Before serving, allow the ice cream to sit out for 5 to 10 minutes so it's easier to scoop.

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