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No-Churn, Whipped Vanilla Ice-cream

Preparation time: 

This is a lush, creamy whipped ice-cream, that replicates the much adorned 99 from seasides. This recipe not only evokes a squeal of delight, but also, many fond memories, that I’m sure you will find, too! Adapted from Gnom-Gnom, we have her to thank for this!


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. In a saucepan, add vanilla bean, coconut milk, xylitol and salt. Bring to a simmer over a medium heat and stir until combined. Remove from the heat and allow to sit for 15 minutes to soften and infuse the vanilla bean.
    2. Using a blender (hand or free standing), blitz the mixture, adding the xanthum gum little by little, until the mixture is smooth and the vanilla bean is fully chopped into the mixture. Set aside and leave to cool while you make the cream.
    3. Whip the cream until soft peaks form. Fold in the vanilla extract, cooled coconut mixture and alcohol if using.
    4. Transfer to a sealed container and pop into the freezer for at least 4 hours to freeze.
    5. Remove from the fridge 20–30 minutes before serving, scoop and enjoy!
    6. For super soft, whipped ice-cream, add to a food processor and blend before serving. This will make is soft and lush!

    *Note :

    Xylitol is a natural sweetener, which doesn’t effect blood glucose levels. It is a sugar alcohol, which also helps keep it soft, rather than icey. Using stevia or monkfruit would produce a harder ice-cream.

    Bon app! R