Description
This Vanilla Vegan Ice Cream is an incredible, creamy, and dairy-free dessert made with full-fat coconut milk and almond milk. Sweetened with organic cane sugar and infused with pure vanilla, this homemade vegan ice cream is both rich in flavor and plant-based. Perfect for a refreshing treat that suits vegan, dairy-free, and gluten-free diets.
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 Ingredients: In a medium saucepan, whisk together the full-fat coconut milk, unsweetened almond milk, and organic cane sugar over medium heat until the sugar is completely dissolved, creating a smooth mixture.
- Make Slurry: In a small bowl, mix the cornstarch with 2 tablespoons of the milk mixture taken from the saucepan to form a smooth slurry without lumps.
- Thicken Mixture: Pour the cornstarch slurry back into the saucepan. Cook the mixture over medium heat, stirring constantly for about 5 to 7 minutes, until it thickens slightly to a custard-like consistency.
- Add Flavorings: Remove the saucepan from heat and stir in the pure vanilla extract, vanilla bean paste if using, and a pinch of salt to enhance the flavor.
- Chill Base: Allow the mixture to cool down to room temperature. Then, refrigerate it for at least 4 hours or until it is completely chilled to prepare for churning.
- Churn Ice Cream: Pour the chilled base into an ice cream maker and churn following the manufacturer’s instructions until the ice cream becomes thick and creamy.
- Freeze for Firmness: Transfer the churned ice cream to a freezer-safe container and freeze for 2 to 4 hours until it firms up to the desired consistency.
- Serve: Remove the ice cream from the freezer, let it sit at room temperature for 5 minutes to soften slightly, then scoop and serve.
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 prevent ice crystals from forming.
- Add mix-ins such as dairy-free chocolate chips or crushed cookies during the last few minutes of churning for extra texture and flavor.
