Description
This Vanilla Vegan Ice Cream recipe offers a creamy, dairy-free treat made from full-fat coconut milk and natural sweeteners. Easy to prepare at home using an ice cream maker, this plant-based dessert is perfect for those seeking a rich, vegan-friendly frozen delight with classic vanilla flavor.
Ingredients
Scale
Ice Cream Base
- 2 cans (14 ounces each) full-fat coconut milk
- 3/4 cup granulated sugar or coconut sugar
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
Optional Thickener
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for creamier texture)
Instructions
- Combine Ingredients: In a medium saucepan over medium heat, combine the coconut milk, sugar, and salt. Whisk continuously until the sugar dissolves and the mixture is warm but not boiling.
- Thicken Mixture (Optional): If using the cornstarch slurry, slowly whisk it into the warm mixture and cook for 2 to 3 minutes until it slightly thickens to a custard-like texture.
- Add Vanilla and Cool: Remove the saucepan from heat and stir in the pure vanilla extract. Allow the mixture to cool to room temperature.
- Chill: Transfer the mixture to the refrigerator and chill for at least 2 hours or until it is fully cold for optimal churning results.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it achieves a soft-serve consistency.
- Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for 3 to 4 hours or until firm enough to scoop.
- Serve: Scoop and serve your creamy, homemade vanilla vegan ice cream as a refreshing dessert.
Notes
- Use full-fat coconut milk for a richer and creamier texture.
- Maple syrup or agave syrup can substitute granulated sugar for a different sweetness profile.
- For extra creamy texture, blend the mixture briefly before freezing to reduce ice crystals.
