Ice Cream is the love of my life and I don’t think I could live without it…but I can’t really eat dairy I had to find another way. After going to dairy free ice cream I just fell in love with vegan ice cream.
What you need:
- 2(13- to 15-ounce) cans full-fat coconut milk
- 1/2 cupsweetener, such as agave syrup, maple syrup, honey, turbinado sugar, or cane sugar
- 1/4 teaspoonsalt
- 2 tablespoonscornstarch, or 1 tablespoon arrowroot starch
- 1 1/2 teaspoonsvanilla extract
- Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc.Equipment
- Measuring cups and spoons
- 2-quart saucepan
- Wooden spatula
- Glass or plastic dish, for cooling the base
- Ice cream machine (at least 1 1/2 quart capacity)
- Plastic wrap
- Freezer container, like a loaf pan or pint container
- Parchment or wax paper
What to do:
- Shake the coconut milk: Cans of coconut milk separate into a thick, creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers.
- Set aside 1/2 cup coconut milk: Open the cans of coconut milk. Measure 1/2 cup and set this aside.
- Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a 2-quart saucepan.
- Add the sweetener and salt: Add the sweetener (agave, maple syrup, honey, or sugar) and salt.
- Warm the coconut milk: Warm the coconut milk over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.
- Whisk the starch into the reserved coconut milk: Add the starch to the reserved 1/2 cup coconut milk and whisk until the starch is totally dissolved.
- Add the cornstarch mixture to the coconut milk: Pour the cornstarch mixture into the warm coconut milk while whisking gently.
- Heat the ice cream base until thickened: This is your ice cream base. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
- Stir in the vanilla: Remove the base from heat and stir in the vanilla.
- Chill the base: Pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the refrigerator. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn’t form a skin quite as badly as a milk-and-egg base, but it doesn’t hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days.
- Begin churning: Your base should be completely chilled and slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.
- Churn until the consistency of soft-serve: Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated.
- Transfer to a freezer container: Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. Seal the container.
- Freeze for at least 4 hours: Freeze for at least 4 hours to harden the ice cream.
- Warm slightly before serving: If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don’t wait too long!
Let me know if you try it out and like it!