Vegan Ice Cream
Indulge in the creamy perfection of homemade Vegan Ice Cream, the ultimate dairy-free treat that's as simple to make as it is delicious. This easy recipe combines the rich, velvety texture of full-fat coconut milk with the natural sweetness of maple syrup, all enhanced by a hint of pure vanilla and a pinch of sea salt. A cornstarch slurry works its magic to create a luscious, scoopable base, which is then churned to perfection for that irresistible soft-serve texture. Perfect for vegans and non-vegans alike, this frozen delight is free of artificial ingredients and customizable with your favorite toppings. Whether served in a bowl, a cone, or straight from the tub, this creamy dessert is sure to satisfy your sweet tooth while keeping it 100% plant-based.
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Ingredients
- 800 ml Full-fat coconut milk
- 120 ml Maple syrup
- 2 tsp Vanilla extract
- 2 tbsp Cornstarch
- 2 tbsp Water
- 1 pinch Pinch of sea salt
Directions
Step 1
In a medium saucepan, combine 600 ml of the coconut milk, maple syrup, and a pinch of sea salt over medium heat. Stir gently until the mixture is warmed through but not boiling.
Step 2
In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
Step 3
Slowly pour the cornstarch slurry into the saucepan while continuously whisking. This will help thicken the mixture.
Step 4
Continue cooking the mixture over medium heat for about 5-7 minutes, stirring frequently, until it becomes slightly thicker and coats the back of a spoon.
Step 5
Remove the saucepan from the heat and stir in the remaining 200 ml of coconut milk and vanilla extract. Mix well to combine.
Step 6
Allow the mixture to cool to room temperature, then transfer it to an airtight container and refrigerate for at least 4 hours or until completely chilled.
Step 7
Once chilled, pour the mixture into your ice cream maker. Churn according to the manufacturer's instructions (usually around 20-25 minutes) until it reaches a soft-serve consistency.
Step 8
Transfer the churned ice cream to a freezer-safe container, smoothing the top. Cover the container with a lid or plastic wrap and freeze for at least 2-4 hours for a firmer texture.
Step 9
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Serve in bowls or cones and enjoy your homemade vegan ice cream!
Nutrition Facts
| Serving size | (985.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2351.5 |
| Total Fat 193.4g | 0% |
| Saturated Fat 171.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 715.5mg | 0% |
| Total Carbohydrate 166.6g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 134.1g | |
| Protein 18.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 131.8mg | 0% |
| Iron 25.4mg | 0% |
| Potassium 2152.1mg | 0% |
Source of Calories