Description
This Vanilla Vegan Ice Cream is a creamy, dairy-free dessert made from full-fat coconut milk and natural ingredients. Sweetened with organic cane sugar and infused with pure vanilla extract, this homemade treat offers a rich and smooth texture, perfect for those following a vegan or gluten-free diet. The recipe uses a simple stovetop method to thicken the base, followed by churning in an ice cream maker to achieve the perfect consistency.
Ingredients
Scale
Ice Cream Base
- 2 cans (13.5 ounces each) full-fat coconut milk
- 3/4 cup organic cane sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/8 teaspoon salt
Instructions
- Prepare the Coconut Milk: Shake the cans of coconut milk well before opening to ensure an even consistency. Pour the coconut milk into a medium saucepan and heat over medium heat until smooth and slightly steaming, taking care not to let it boil.
- Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth to create a slurry that will thicken the ice cream base.
- Sweeten and Thicken: Stir the organic cane sugar and salt into the warmed coconut milk until dissolved completely. Slowly add the cornstarch slurry while stirring constantly, cooking for 3 to 5 minutes until the mixture thickens slightly and coats the back of a spoon.
- Add Vanilla and Cool: Remove the saucepan from heat and stir in the pure vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or until completely chilled to develop flavor and improve texture.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until the texture is thick and creamy.
- Freeze to Firm Up: Transfer the churned ice cream to a freezer-safe container and freeze for 2 to 4 hours until firm enough to scoop.
- Serve: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
Notes
- For a creamier texture, be sure to use only full-fat coconut milk.
- If you do not have an ice cream maker, pour the chilled mixture into a shallow container and freeze, stirring every 30 minutes for 3 to 4 hours to break up ice crystals and maintain creaminess.
- Add-ins such as dairy-free chocolate chips or fresh fruit can be folded in after churning for extra flavor and texture.
- Ensure the coconut milk cans are well shaken prior to opening to avoid separation.
- This recipe can be customized with other extracts such as almond or maple for variation.
