I used to think that ice cream was all about milk and sugar, but when I turned vegan, I stopped eating ice cream completely. I was lactose intolerant, so I opted to avoid all food items that would trigger the allergy. But I soon realized that there was an alternative way to make ice cream and vegans, like me, would definitely appreciate this new-found love I have for the popular, yet vegan dessert. For me, it was great news because ice cream is something I can’t resist, and I’m sure all you ice cream lovers can’t either.
Options for people like me are limited because we don’t eat meat and dairy products, so I took it upon myself to find a way to make vegan ice cream that I can enjoy whenever I want, wherever I want. Cake Journal’s Ultimate Vegan Baking Guide is another great resource for anyone who’s trying to convert to veganism, wants to eat healthier, or just wants to get a better understanding of what being “vegan” means.
I am a big fan of coconut, so I wanted to make something with coconut and bingo, I got an idea! The end result is a classic and creamy ice cream. It’s hard to tell whether it’s vegan or normal ice cream you buy at a local ice cream shop.
Vanilla coconut ice cream is one of the simplest ice creams to make. You only need five ingredients for a mouth-watering result. You don’t even need an ice cream maker for this recipe, but if you have one, it could save some time.
Here are those five ingredients that I was talking about.
- Coconut Milk
- Coconut Oil
- Vanilla Bean
- Vanilla Extract
- Organic Cane Sugar
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With the inclusion of vanilla bean and extract, you can expect a lot of vanilla flavoring in the ice cream. The presence of vanilla extract will not create ice crystals in the ice cream. You will get a rich, creamy coconut ice cream.
I can’t recall a better non-dairy ice cream than this one because it emanates flavor. This ice cream pairs well with pie, cake and it would make a wonderful center for an ice cream sandwich. There’s also no better ice cream to act as a base for a vegan milkshake.
Preparation Time: 5 Minutes
Baking (well in this case Freezing) Time: 7 Hours
Total Time: 7 Hours and 5 Minutes
You will be surprised to see how just five ingredients can create such a magical ice cream. You’ll want to always have it in your freezer after trying it out.
The detailed recipe that I’m about to share serves 8 people with ½ cup servings. So, add ingredients accordingly.
Preparation starts a day prior to when you are going to eat it. So, if you are planning on eating it tomorrow, then you should start preparing your homemade ice cream today.
- 28 oz. (2 cans, 14 oz. each) coconut cream of coconut milk (full fat preferred)
- 3 Tbsp. melted coconut oil
- ½ cup organic cane sugar (you can also use maple syrup or agave nectar)
- 2 tsp. pure vanilla extract
- 1 vanilla bean pod or ½ teaspoon vanilla powder. If using vanilla bean pod, then make sure it is split and scraped.
- A pinch of sea salt (optional)
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- With a hand or stand mixer, combine the coconut milk, coconut oil, vanilla extract, scraped vanilla bean, organic cane sugar (or the preferred substitute), and sea salt. You can also use a blender to mix the ingredients together. Blend all the mixture until it becomes smooth and creamy. The sugar must be dissolved completely.
- (Skip this step if you don’t have an ice cream maker). Take this mixture and add it to the chilled ice cream maker and churn for about 45 minutes. After 45 minutes, check to see if the mixture has a soft-serve texture and if it does, then it’s done. After churning the ice cream, pour the homemade vegan ice cream into a big container (freezer-safe). Use the back of a spoon to smooth out the ice cream. Cover the container and let it freeze for 5-6 hours or until the ice cream gets firm. If you are using an ice cream maker for this recipe, you should be finished at this point!
- If you don’t have an ice cream maker you can skip step 3 and simply scoop the ice cream into a chilled, non-stick bread pan. Put the bread pan in the freezer an hour prior before adding the ice cream to it. You want the ice cream to go in a chilled container.
- Cover the container and let it freeze for about 6-7 hours or until the ice cream gets firm.
- When you wish to eat the ice cream, take it out of the freezer, wait 5-10 minutes so that it gets a bit softened. Dip your ice cream scooper in hot water for a no-hassle experience.
- Ice cream will remain fresh for 7-10 days, so you can make a good amount of ice cream and store it in the freezer.
- If you can’t use coconut cream for some reason, then you can use coconut milk instead. But, I’d prefer coconut cream for the rich and creamy texture it brings. Before using coconut milk, make sure you boil it in a branded red copper pan.
- If you don’t have an ice cream maker at home, then you can use a freezer-safe container for storing the chilled mixture. You will have to take out the container every hour and stir the mixture to incorporate air. This needs to be done every hour until 6-8 hours of adding the mixture into the container.
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So, the time has come when you get to try your delicious and vegan homemade ice cream. If you followed the instructions, I’m sure you’ll have the same delectable outcome I do. Have your guests try out this ice cream, but don’t tell them it’s vegan until they are done eating. They’ll be in shock to discover they’re eating healthy and yummy ice cream. Vegan desserts can be just as delicious as any other type of food, given it is made with the right ingredients and full dedication.
Monica Henin is a reputed blogger and a food expert. She possesses a vast knowledge of healthy eating and recipes. She believes in creating recipes that are not just delicious, but also fulfilling of necessary nutrients. Most of her writings can be found at www.Addonkitchen.com, so do check out this website for some great recipes.