Description
This Vanilla Vegan Ice Cream recipe offers a rich and creamy dairy-free dessert made from full-fat coconut milk and natural vanilla extract. It’s a simple, delicious treat perfect for vegans and anyone looking for a refreshing, plant-based ice cream alternative. With optional cornstarch for extra creaminess and an ice cream maker for churned texture, this recipe yields smooth, flavorful vegan vanilla ice cream that’s easy to make at home.
Ingredients
Scale
Ice Cream Base
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup granulated sugar (or sweetener of choice)
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Thickening and Additional Liquid
- 1 tablespoon cornstarch (optional, for extra creaminess)
- 1/2 cup almond milk (or any plant-based milk of choice)
Instructions
- Chill Coconut Milk: Place the cans of coconut milk in the refrigerator for at least 2 hours until thoroughly chilled. This step is vital to separate the cream from the liquid and achieve the right ice cream texture.
- Mix Ingredients: In a large mixing bowl, combine the chilled coconut milk, granulated sugar, vanilla extract, and salt. Whisk continuously until the sugar has fully dissolved for a smooth mixture.
- Prepare Cornstarch Mixture (Optional): If you choose to use cornstarch for extra creaminess, dissolve it in 1/4 cup of almond milk in a separate small bowl until smooth, then add this to the coconut milk mixture and whisk together thoroughly.
- Add Remaining Almond Milk: Gradually stir in the remaining 1/4 cup of almond milk (to total 1/2 cup almond milk), ensuring the mixture is uniform and fully combined.
- Chill Mixture: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for about 20 minutes to ensure the mixture is very cold, which helps during the churning process.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker. Follow your ice cream maker’s instructions and churn until the mixture reaches a soft-serve consistency, typically about 20-30 minutes.
- Transfer to Container: Move the churned ice cream into an airtight container, smoothing the top evenly using a spatula to prevent ice crystals.
- Freeze Until Firm: Place the container in the freezer for at least 4 hours to let the ice cream fully set and firm up.
- Scoop and Serve: Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly, making it easier to scoop and enjoy.
Notes
- Using full-fat coconut milk is essential for the creaminess and texture of the ice cream.
- Cornstarch is optional but highly recommended for a smoother and firmer texture.
- You can substitute almond milk with other plant-based milks like oat, soy, or cashew for different flavors.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir vigorously every 30 minutes until firm.
- Store ice cream in an airtight container to prevent freezer burn and maintain freshness.
