Description
This ultimate recipe for Vanilla Vegan Ice Cream offers a creamy, dairy-free dessert made from coconut and almond milk, sweetened lightly with organic cane sugar, and enhanced with pure vanilla extract and optional vanilla bean paste. Perfectly churned for a smooth and delicious plant-based treat that’s both satisfying and allergy-friendly.
Ingredients
Scale
Ice Cream Base
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup unsweetened almond milk
- 3/4 cup organic cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- 1 pinch salt
Instructions
- Combine Milk and Sugar: In a medium saucepan, whisk together the coconut milk, almond milk, and sugar over medium heat until the sugar dissolves completely.
- Make Cornstarch Slurry: In a small bowl, mix the cornstarch with 2 tablespoons of the milk mixture to form a smooth slurry without lumps.
- Thicken the Mixture: Pour the slurry back into the saucepan and cook, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes, ensuring it doesn’t burn or stick to the pan.
- Add Flavorings: Remove the saucepan from heat and stir in the pure vanilla extract, optional vanilla bean paste, and a pinch of salt to enhance the flavors.
- Chill the Base: Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled to prepare for churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy in texture.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container and freeze for 2 to 4 hours to allow it to firm up.
- Serve: Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly, then serve and enjoy.
Notes
- For a soy-free option, ensure your sugar is certified vegan.
- If you do not have an ice cream maker, pour the chilled mixture into a shallow dish and freeze, stirring every 30 minutes for 3 to 4 hours to break up ice crystals.
- Add mix-ins such as dairy-free chocolate chips or crushed cookies during the last few minutes of churning for added texture and flavor.
