Description
This dairy-free ice cream recipe is so creamy and luscious! It’s way better than store-bought and incredibly easy to make using coconut milk. Use it as a jumping-off point for your own creations. Vegan and Gluten-free.
Ingredients
- 2 1/2 cups coconut milk– preferably two boxes(8.5 oz) of Aroy-D boxed, not canned (see notes)
- 1/2 cup plus 2 tablespoons organic cane sugar
- 1/4 teaspoon xantham gum- optional, but gives good texture
- 3/4 cup water
- 1/8 teaspoon sea salt
- 2 teaspoons vanilla extract
Instructions
- Place coconut milk in a medium bowl or 4-cup glass measuring cup.
- Place sugar and xantham gum in a small saucepan and whisk.
- Add water, whisk, and heat over medium until sugar is completely dissolved, about 3 minutes. Stir in salt salt and vanilla.
- Pour the dissolved sugar mixture into the coconut milk and whisk well. Chill for 6 hours if using an ice cream maker with a freezer bowl. The vegan icecream base can be chilled up to 10 days or frozen for later use.
- Pour into your ice cream according to it’s directions and churn until creamy and frozen!
- Serve immediately or store in an airtight container in the freezer for up to 3 months. Thaw 10 minutes before using to let it soften slightly.
Notes
The ice cream is at its best right after churning.
Coconut Milk– The Aroy-D Coconut milk in the box works perfectly for this recipe. If you must use canned coconut milk, Blend it first in a blender until smooth. Consistency will vary as the fat level varies. This coconut milk contains 22% fat, much lower than most canned brands.
The ice cream base can be made up to 10 days ahead and stored in the fridge, or it can be frozen for up to 3 months (thaw before churning).
Tip: Make a double batch of the base and refrigerate or freeze half for later use.
Nutrition
- Serving Size: 1/2 cup
- Calories: 195
- Sugar: 15.1 g
- Sodium: 49.9 mg
- Fat: 14.5 g
- Saturated Fat: 12.8 g
- Carbohydrates: 17.1 g
- Fiber: 0.1 g
- Protein: 1.4 g
- Cholesterol: 0 mg