Description
This Vanilla Vegan Ice Cream is a creamy, dairy-free treat made with coconut milk and almond milk, sweetened with organic cane sugar and flavored with pure vanilla extract. It offers a rich and smooth texture, perfect for a refreshing dessert, using simple, wholesome ingredients and an easy homemade process.
Ingredients
Scale
Ice Cream Base
- 2 cups full-fat canned coconut milk
- 1 cup unsweetened almond milk
- 3/4 cup organic cane sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon pure vanilla extract
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the coconut milk, almond milk, sugar, cornstarch, and salt until the mixture is smooth and uniform.
- Heat Mixture: Place the saucepan over medium heat and cook while stirring frequently until the mixture begins to thicken slightly, about 5 to 7 minutes, taking care not to let it boil.
- Add Vanilla: Remove the pan from heat and stir in the pure vanilla extract to infuse the flavor.
- Chill Mixture: Allow the mixture to cool to room temperature, then place it in the refrigerator to chill for at least 4 hours or until completely cold.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20 to 25 minutes, until it achieves a soft-serve consistency.
- Freeze to Firm: Transfer the ice cream to a freezer-safe container and freeze for 2 to 4 hours until firm.
- Serve: Remove from the freezer and let sit at room temperature for 5 to 10 minutes before scooping and serving.
Notes
- For a richer texture, use all coconut milk and omit the almond milk.
- You can add mix-ins like dairy-free chocolate chips or crushed cookies during the last few minutes of churning.
- Store in an airtight container in the freezer for up to 2 weeks.
