Description

This rich and creamy Vanilla Vegan Ice Cream is made with full-fat coconut milk, delivering a luscious dairy-free treat that’s both easy to prepare and irresistibly delicious. Sweetened with granulated sugar and infused with pure vanilla extract, this homemade vegan ice cream offers a smooth texture and classic vanilla flavor, perfect for satisfying your dessert cravings without any dairy or eggs.

Ingredients

Scale

Ice Cream Base

2 cans full fat coconut milk
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon pure vanilla extract
1/4 teaspoon salt

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Instructions

Prepare Cornstarch Slurry: Shake the cans of coconut milk well before opening. Pour 1/2 cup of the coconut milk into a small bowl and whisk with the cornstarch until completely smooth, ensuring no lumps remain.
Heat the Mixture: In a medium saucepan over medium heat, combine the remaining coconut milk, sugar, and salt. Stir frequently and heat gently until the sugar is fully dissolved and the mixture is hot but not boiling.
Thicken the Base: Whisk in the cornstarch slurry into the hot mixture, and continue cooking for 3 to 5 minutes, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
Add Vanilla and Cool: Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
Chill the Mixture: Cover the base and refrigerate for at least 4 hours or until completely chilled for optimal texture during churning.
Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes, until it becomes thick and creamy.
Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for 2 to 4 hours, until it firms up enough to scoop.

Notes

For a smoother texture, blend the base before chilling to ensure full homogenization.
If you do not have an ice cream maker, pour the chilled mixture into a shallow container and freeze, stirring vigorously every 30 minutes for 3 to 4 hours to break up ice crystals.
Add mix-ins like dairy-free chocolate chips or crushed cookies during the last few minutes of churning for extra flavor and texture.