Description
This delicious vanilla vegan ice cream is a creamy, dairy-free treat made with full-fat coconut milk, natural sweeteners, and pure vanilla extract. It’s perfect for anyone craving a smooth, homemade frozen dessert that is both vegan and rich in flavor. With an optional cornstarch addition for extra thickness, this recipe is simple to make and customizable with your favorite mix-ins.
Ingredients
Scale
Base Ingredients
- 2 cans (14 ounces each) full-fat coconut milk
- 3/4 cup granulated sugar or coconut sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
Optional Thickener
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thicker texture)
Instructions
- Combine Ingredients: In a medium saucepan over medium heat, whisk together the coconut milk, sugar, and salt until smooth. This initial step ensures all ingredients are well incorporated.
- Heat Mixture: Gently heat the mixture, stirring occasionally, until the sugar fully dissolves and the liquid is warm but not boiling. This helps meld the flavors and dissolve the sweetener completely.
- Add Cornstarch (Optional): If using, slowly whisk the cornstarch slurry into the warm mixture and continue cooking for 2 to 3 minutes until it has slightly thickened, which will give the ice cream a creamier texture.
- Remove from Heat and Add Vanilla: Take the saucepan off the heat and stir in the pure vanilla extract. This preserves the vanilla flavor from cooking off.
- Cool and Chill: Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled. Chilling is key for the churning process.
- Churn in Ice Cream Maker: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for 3 to 4 hours or until firm enough to scoop.
Notes
- For the creamiest texture, use full-fat coconut milk and chill the base thoroughly before churning.
- If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2 to 3 hours to reduce ice crystals.
- Add mix-ins such as dairy-free chocolate chips or crushed cookies during the last few minutes of churning for extra flavor.
