Description
This delightful Vanilla Vegan Ice Cream recipe uses full-fat coconut milk as a creamy base combined with natural sweeteners and vanilla extract. It is a simple, no-dairy treat made with plant-based ingredients, perfect for those seeking a rich, creamy vegan dessert with a smooth texture enhanced by optional cornstarch. The recipe involves chilling and churning the mixture in an ice cream maker before freezing to achieve the perfect consistency.
Ingredients
Scale
Main Ingredients
- 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
- 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 to ensure they are cold, which helps with the texture and creaminess of the ice cream.
- Mix Ingredients: In a large mixing bowl, combine the chilled coconut milk, granulated sugar, vanilla extract, and salt. Whisk thoroughly until the sugar is completely dissolved to ensure an even sweetness.
- Prepare Cornstarch Mixture (Optional): If using cornstarch for extra creaminess, dissolve it in 1/4 cup of almond milk in a separate bowl until smooth. Then add this mixture to the coconut milk blend and whisk until thoroughly combined.
- Add Remaining Almond Milk: Slowly stir in the remaining almond milk (1/4 cup) to the mixture until fully incorporated, balancing the creaminess and consistency.
- Chill Mixture: Cover the bowl and place the mixture back in the refrigerator for about 20 minutes to ensure the mixture is very cold before churning.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency, typically around 20-30 minutes.
- Transfer to Container: Transfer the churned ice cream to an airtight container, smoothing the top with a spatula to prepare for freezing.
- Freeze: Place the container in the freezer for at least 4 hours or until firm to solidify the texture and make scooping easier.
- Scoop and Serve: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly, then scoop and enjoy your homemade vegan vanilla ice cream.
Notes
- Full-fat coconut milk is key for a rich and creamy texture.
- If you don’t have an ice cream maker, you can periodically stir the mixture while freezing to reduce ice crystals.
- Cornstarch is optional but adds creaminess and improves texture.
- Adjust sweetness to taste by choosing your preferred sweetener.
- Allow ice cream to soften a bit at room temperature before scooping for easier serving.
