Description
This creamy and delicious Vanilla Vegan Ice Cream is made with full-fat coconut milk, sweetened naturally with organic cane sugar or maple syrup. Perfectly smooth and rich, this dairy-free and vegan-friendly dessert can be churned in an ice cream maker or easily made without one by freezing and stirring. Enjoy a wholesome homemade treat that’s both satisfying and plant-based.
Ingredients
Scale
Ice Cream Base
- 2 cans (14 ounces each) full-fat coconut milk
- 3/4 cup organic cane sugar or maple syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon cornstarch (optional, for creamier texture)
- Pinch of salt
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the coconut milk, sugar, cornstarch (if using), and salt until well blended.
- Heat Mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken slightly, about 5 to 7 minutes. This will help activate the cornstarch and dissolve the sugar.
- Add Vanilla: Remove the saucepan from heat and stir in the pure vanilla extract for that rich, classic flavor.
- Cool Base: Allow the mixture to cool to room temperature to prepare it for freezing or churning.
- Churn or Freeze: If using an ice cream maker, pour the mixture in and churn according to the manufacturer’s instructions, typically 20 to 25 minutes, until it reaches a soft-serve consistency.
- No Ice Cream Maker Method: Pour the mixture into a shallow, freezer-safe container. Freeze and stir the mixture every 30 minutes for the first 2 hours to prevent ice crystals and create a creamy texture.
- Final Freeze: Freeze the ice cream for at least 4 hours until firm before serving.
Notes
- Full-fat coconut milk is crucial for achieving a creamy and rich texture in this vegan ice cream.
- Feel free to add mix-ins like chocolate chips, fresh fruit, or nuts during the last few minutes of churning.
- Store leftover ice cream in an airtight container in the freezer to maintain freshness.
