Everyone loves ice cream! And honestly, vegan is so lovely, especially to those who are lactose intolerant. But it also never hurts to eat a little vegan ice cream. And today I’m gonna tell you how to make it! So sit back, enjoy and make notes of the recipe for later use!
- 2 cans full-fat coconut milk
- 1/2 cup sweetener (agave syrup, maple syrup, honey, turbinado sugar, or cane sugar)
- 1/4 teaspoon salt
- 2 tablespoons cornstarch, or 1 tablespoon arrowroot starch
- 1 1/2 teaspoons vanilla extract
- Optional: nuts, chocolate chips, fruit purée, cacao nibs, etc.
- Measuring cups and spoons
- Wooden spatula
- Glass or plastic dish
- Ice cream machine
- Plastic wrap
- Freezer container
- Parchment or wax paper
How to make it:
- At least 24 hours before churning the ice cream, put the ice cream maker bowl in the freezer to freeze. It must be frozen before use.
- Separate coconut milk cans into a thick, creamy layer and a thin watery layer on the shelf. Shake the cans of coconut milk well before opening to soak up the layers.
- Open the cans of coconut milk. Measure out 1/2 cup and set this aside in a small bowl.
- Pour the remaining coconut milk into a 2-liter saucepan.
- Add the sweetener (agave, maple syrup, honey or sugar) and salt.
- Heat the coconut milk over medium heat, stirring occasionally, until the sweetener is completely dissolved in the coconut milk, 1 to 2 minutes.
- Add the starch to the reserved 1/2 cup coconut milk and beat until the starch is completely dissolved.
- Pour the cornstarch mixture into the warm coconut milk while stirring gently. This is your ice base.
- Increase the heat to medium. Cook, stirring occasionally, until the bottom has thickened enough to cover the back of a spoon, 6 to 8 minutes. Don’t let the bottom come to a boil.
- Remove the bottom of the heat and stir in the vanilla.
- Pour the base into a shallow container. Let the base cool slightly on the counter so it doesn’t get hot when you put it in the fridge. Press a piece of plastic wrap against the surface before cooling. Cover the container and put it in the refrigerator for a minimum of 4 hours or a maximum of 3 days.
- Your base should be completely chilled and slightly pudding-like in texture. Pour the base into the ice cream maker and start churning.
- Turn the ice cream until it thickens considerably and is about the thickness of soft ice cream. Depending on your machine, this can take 10 to 20 minutes. If you want to add extras, add them now and spin for a few more seconds until fully incorporated.
- Scrape the ice into a freezer. Press a piece of parchment paper or wax paper against the surface to prevent ice crystals from forming. Seal the container.
- Freeze for at least 4 hours to allow the ice to harden.
- If your ice cream is too hard to scoop, let it heat up on the counter for a few minutes before scooping it up.
Love, Deem/Skye Lewis ❤
Image source: Pexels