How To Make Mouth Watering Dairy-Free Vegan Ice Cream At Home

Posted on Jul 21, 2017

While this isn’t the traditional “hard ice cream”, you won’t be disappointed with an ice bowl of flavorless frozen dessert substitute ingredients. The vegan ice cream we are about to make is the real thing. Since it’s vegan it is made dairy-free and without eggs! We share with you a great vegan ice cream base recipe made by Megan Gordon, Writer & Recipe extraordinaire.

*Disclaimer: Please do note, there is no magic needed to prepare this ice cream (If you have not done so, please call the local witch doctor and tell him his services will no longer be needed).

How’s The Vegan Ice Cream Made? Any Secret To It?

 No secret, just coconut milk. When it comes to creating creamy and soft ice cream, vegan milk substitutes like almond milk and soy milk don’t have the high fatty content that coconut milk has. Adding a little corn starch to the coconut milk plus an all natural sweetener is a great way to create a riveting ice cream base mi italiano amici. You can cook the coconut ice cream base on a stovetop to make it thick like a pudding if you choose.

Does The Ice Cream Taste Like Coconut?

Yes, there is always a faint taste of coconut in this vegan ice cream base recipe. Though coconut is a great flavor on its own, it makes a great complement for other tropical flavors as well as fruit swirls mixed with mint, basil, nuts, or dark chocolate. This coconut ice cream base is meant to be fun and experimented with.

If you’re not a big fan of coconut flavored treats, you can use a smaller amount of coconut in your recipe and add more natural fruits, which would make a more creamy fruit sorbet than an ice cream.

Sweet Suggestions

Here’s a couple all natural sweeteners you could try in your ice cream.

• Agave
• Honey
• Maple Syrup
• Granulated Sugar
• Cane Sugar / Turbinado

The consistency of the agave helps keep the ice cream smooth as well as prevent ice crystals from forming. Honey has many strong antioxidants and promotes weight loss. Maple Syrup promotes healthy & beautiful skin. Cane sugar is high in calcium, potassium & iron which promotes bone health.

Vegan Ice Cream Recipe

*Disclaimer: Your family & friends might not want to leave if you make this recipe… (You were warned!)

 It’s not too much to say that your taste buds will fall in love with this refreshing recipe. Whether you’re an average Joe or a die-hard vegan, you can learn how to make vegan ice cream at home, and this delicious summertime treat is soo worth trying. In fact, use it as an excuse to invite your family and friends over!

Ingredients

•  2 full-fat coconut milk cans (26-30 ounces total)
• 1/2 cup sweetener (Honey, can sugar, agave, etc.)
• 1/4 teaspoon salt
• 1-2 tablespoons of corn starch (or arrowroot starch)
• 1.5 teaspoons of vanilla extract
• Extra ingredients to give it added flavor & texture: Chocolate, nuts, fresh fruits, etc.

Equipment Needed

• Measuring cups & spoons
• Whisk
• Saucepan (half gallon)
• Spatula
• Plastic wrap
• Dish for cooling coconut ice cream base (glass or plastic recommended)
• Container used for freezing (like a pint container or loaf pan)
• 1 Soft Serve & Frozen Yogurt Machine (We recommend our two most popular machines: Taylor 794 & Stoelting F231)

Instructions

 *Recipe makes 1/4 Gallon (1 quart) & 6-7 servings

1) Shake It!

No, not that kinda of “Shake it”! Oh well, might as well shake it up to your favorite Taylor Swift jam! Since the coconut milk separates into a creamy layer, watery layer, and thick one, you should shake the cans thoroughly to have the layers well mixed.

2) Gimme Some Suga’

 Pour all of the coconut milk into the saucepan except 1/2 a cup. Add the sweetener of your choice and a dash of salt. Then, add starch into the remaining 1/2 cup of coconut milk and gently whisk it.

3) Turn Up The Heat

4a) Warm up the coconut milk on a medium heat until the sweetener has completely dissolved into the coconut milk; takes 1-2 minutes. 4b) Heat your base on medium heat and stir until the base is thick and coats your spoon (your coconut ice cream base is the 1/2 cup of coconut milk and starch). Don’t allow the base to boil! Then take the base off the heat and mix in the vanilla; takes 7 minutes.

4) Chill Out!

 Pour the base into a container and allow it to cool for a while. Cover it with plastic wrap and put it into the refrigerator for 4 hours. After the base is chilled, it should have a consistency of pudding. Then, pour the base in your home ice cream machine (not a commercial grade one) and wait for it to be processed. Allow the machine 30-40 minutes depending on brand and settings.

5) Cover & Serve

Depending on the model of the machine, it might be ready to serve or you might need to put your fresh product into a container to serve. From this point on, all you need to do is enjoy it!

 **Recipe for at home usage. For commercial purposes, consult your local health department on regulations

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