Usually the word Vegan scares us a little, but we’ve taken on the challenge a few times now to prove that we can make anything taste good.Today’s recipe is a Vegan ice cream base that you can either keep plain or add things like fruit, chocolate chips or whatever you want!
This ice cream is really flavorful and dairy-free, there is a hint of coconut because of the use of coconut milk, but it’s very milld and adds a lot of depth of flavor! Don’t be scared, we promise it tastes REALLY good.
We made it for a party, and it was a huge hit!
Simple Vegan Ice Cream Base
Ingredients
- 2 Cans Full Fat Coconut Milk (16 oz)
- 1/2 Cup Sugar (We used Unwashed Raw Sugar)
- 1 to 2 Tablespoons Agave or Honey
- 1/2 Teaspoon Salt
- 1 Vanilla Bean (split open but not apart)
- 2 Tablespoons Corn Starch
- 1 tablespoon Vanilla Extract
Step 1:
Before you open your coconut milk, shake the cans really well to mix them up. Don’t forget this step, the milk tends to separate and can congeal together. Also, don’t be alarmed, we personally don’t think Coconut Milk in the cans smells very good. So don’t be freaked when it doesn’t smell great!
Step 2:
Pour 1 can of the coconut milk into a heavy bottom sauce pan. For the second can, reserve about 1/2 a cup in a small bowl and pour the remains into the sauce pan.
Step 3:
Add in the sugar, agave, salt and split vanilla bean.
Step 4:
Place on the stove over medium heat, and stir until the sugar has melted. Don’t forget to stir!
Step 5:
While the milk and sugar are heating, whisk together the corn starch and 1/2 cup of the milk. Slowly pour this mixture into the saucepan and whisk together. Remove the vanilla bean and scrape out the seeds and return the seeds to the mixture and discard the bean.
Step 6:
Keeping the heat a medium, thicken your ice cream base. Don’t forget to stir occasionally. This took about 7 to 10 minutes. Be careful to not let this mixture boil! When the mixture coats the back of the spoon, it’s ready! Pour in the vanilla extract and stir until fully incorporated.
Step 5:
Transfer the mixture to a heat proof bowl or jar (we love Mason jars) and let cool for at least an hour on the counter before transferring to the fridge to cool completely. Do not put a hot or warm mixture into your ice cream maker. For best results, let the mixture cool overnight.
Step 6:
When you’re ready to make your ice cream remove your base (which will be nice a thick, almost a pudding like texture) from the fridge and pour into your ice cream maker. For most ice cream recipes we always recommend following the manufactures instructions but for this particular recipe we saw best results between 10 to 15 minutes of churning!
Step 7:
Once your ice cream is finished churning, remove and transfer to a freezer safe container and freeze for up to three days. For best results, let freeze a few hours before using.
Vegan Ice Cream over Apple Crisp. It’s almost guiltless.
Cultured Swines 