Vegan Vanilla Ice Cream
This Vegan Vanilla Ice Cream is a creamy, smooth, and dairy-free dessert made with coconut milk and natural sweeteners. The rich coconut flavor and pure vanilla create a luxurious treat that’s perfect for anyone looking for a vegan-friendly, healthier ice cream option. This recipe is easy to make at home with simple ingredients and can be customized with your favorite mix-ins for added flavor.
Equipment
- Ice Cream Maker (optional): 1 unit
- Mixing Bowls - 2-3 medium-sized
- Saucepan - 1 unit
- Spatula: 1 unit
- Whisk: 1 unit
- Storage Container (airtight, shallow) - 1 unit
Ingredients
- Coconut Milk full-fat - 2 cans (13.5 oz each)
- Maple Syrup - 3/4 cup or sweetener of choice
- Pure Vanilla Extract - 2 teaspoons
- Cornstarch - 2 tablespoons
- Water - 2 tablespoons for cornstarch slurry
Instructions
Prepare the Ice Cream Base:
- In a medium saucepan, combine the coconut milk, maple syrup, and vanilla extract. Heat over medium heat, stirring occasionally, until the sweetener is dissolved and the mixture is hot but not boiling.
Make the Thickening Slurry:
- In a small bowl, whisk together the cornstarch and water to form a slurry. Gradually add this slurry to the hot coconut milk mixture while stirring constantly to prevent clumping. Continue stirring for 2-3 minutes until the mixture thickens to a pudding-like consistency.
Cool the Mixture:
- Remove the saucepan from heat and allow the base to cool to room temperature. If you're in a hurry, you can place the base in the refrigerator for 15-30 minutes.
Churn the Ice Cream:
- Once cooled, pour the base into your ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes). If you don't have an ice cream maker, you can skip this step and freeze the mixture directly, scraping every 30 minutes to break up the ice crystals.
Freeze the Ice Cream:
- After churning, transfer the ice cream into an airtight, shallow container and smooth out the top with a spatula. Freeze for at least 3-4 hours or until firm enough to scoop.
Serve and Enjoy:
- When ready to serve, let the ice cream soften slightly at room temperature for a few minutes. Scoop into bowls, cones, or cups and enjoy!
Notes
- No Ice Cream Maker?: You can still make this ice cream without an ice cream maker. Just pour the cooled mixture into a shallow container and freeze. Every 30 minutes, scrape the ice cream with a fork to break up ice crystals until it’s firm and smooth.
- Flavor Variations: Add-ins like chocolate chips, crushed cookies, or fruit swirls can be mixed in after churning. Add 1/2 cup of mix-ins, then gently fold them into the ice cream before freezing.
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to 1-2 weeks. To serve, let the ice cream sit out for a few minutes to soften before scooping.