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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Recipe Information
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
Instructions
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.
In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
Slowly pour the cornstarch slurry into the saucepan while continuously whisking. This will help thicken the mixture.
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.
Remove the saucepan from the heat and stir in the remaining 200 ml of coconut milk and vanilla extract. Mix well to combine.
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.
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.
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.
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
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 171.4 g | 857% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 134.1 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
