Creamy Vegan Vanilla Ice Cream
This vanilla ice cream is made with a base of thick coconut cream and sweetened with sugar and vanilla. It makes a creamy custard that makes a refreshing ice cream dessert. You won't regret trying this recipe out!
Yield: 1 tub
Equipment
- Ice Cream Machine
Materials
- 2 15 oz cans of coconut cream
- 150 g (3/4 cup) sugar
- 490 g (2 cups) non-dairy milk like soy, oat, or pea milk.
- 30 g (1/4 cup) cornstarch
- 1 tbsp vanilla extract
- 1/2 tsp vanilla paste
- a pinch of salt
Instructions
- Add the coconut cream, sugar, cornstarch, milk, and vanilla paste to a pot and whisk together. Turn on heat and heat gently while whisking. Bring it to a boil and cook until thick and can coat the back of a spoon.
- Add the vanilla extract.
- Pour the mixture into a heat-safe container and cover with plastic wrap (make sure it touches the surface to prevent a skin). Place in the fridge and let cool completely.
- Pour your mixture into the ice cream machine chamber and churn until soft serve consistency. Scoop into a container or loaf pan and freeze for at least 4 hours before serving.