Description
This Vanilla Vegan Ice Cream recipe offers a creamy, dairy-free treat made with rich coconut milk and natural sweeteners. Perfect for those following a vegan or gluten-free diet, this homemade ice cream is easy to prepare using simple ingredients and an ice cream maker. Experience the ultimate indulgence with a smooth texture and delightful vanilla flavor without any dairy or artificial additives.
Ingredients
Scale
Base Ingredients
- 2 cans full-fat coconut milk
- 3/4 cup organic cane sugar
- 1/4 cup maple syrup
- 1/4 teaspoon salt
Thickening & Flavoring
- 1 tablespoon cornstarch
- 2 tablespoons unsweetened almond milk
- 1 tablespoon pure vanilla extract
- 1 teaspoon vanilla bean paste
Instructions
- Prepare Coconut Milk: Shake the cans of coconut milk well before opening to ensure the cream and liquid are thoroughly mixed. Pour the coconut milk into a medium saucepan and heat over medium heat until the mixture is smooth and slightly steaming, but not boiling.
- Create Cornstarch Slurry: In a small bowl, whisk together the cornstarch and unsweetened almond milk to form a smooth slurry with no lumps. This will help thicken the ice cream base evenly.
- Add Sweeteners and Salt: Stir the organic cane sugar, maple syrup, and salt into the heated coconut milk until all the sugar has dissolved completely, ensuring a well-balanced sweetness.
- Thicken the Mixture: Add the cornstarch slurry to the saucepan and cook the mixture for 3 to 5 minutes, stirring constantly to prevent lumps and until it slightly thickens, signaling readiness for flavoring.
- Add Vanilla Flavors: Remove the saucepan from heat and stir in the pure vanilla extract and vanilla bean paste, blending well to infuse the mixture with rich vanilla aroma and taste.
- Cool and Chill: Allow the mixture to cool down to room temperature. Then cover and refrigerate for at least 4 hours or until completely chilled for optimal texture in the final product.
- Churn the Ice Cream: Pour the fully chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically around 20 to 25 minutes, until it becomes thick and creamy.
- Freeze for Firmness: Transfer the churned ice cream to a freezer-safe container and freeze for 2 to 4 hours to allow it to firm up properly before serving.
Notes
- For soy-free options, ensure the almond milk is certified soy-free to avoid allergens.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for 2 to 3 hours to break up ice crystals and maintain creamy texture.
- To avoid iciness and add creaminess, optionally add 2 tablespoons of vodka during the chilling process.
