• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cake Journal

  • Cake Lounge
    • Easy Embossed Cookies Recipe
    • How to Make Heart-Shaped Cake with Buttercream Roses
  • Desserts
    • Best 3 Cookie Scoop Sizes and How to Use Them?
    • Babycakes Cake Pop Maker Review and Tutorial
  • Recipes
    • Traditional Castella Cake Recipe
    • Stabilized Whipped Cream Frosting (Easy Recipe)
    • Best Frozen-Themed Cake Ideas with Images
  • Tips & tools
    • What to Do With Cake Scraps? (8 Easy Recipes)
    • Luster Dust: If You Don’t Know About It, You Need To!
    • How To Use Edible Glue and How to Make It
    • How to Use Russian Piping Tips and Tutorial
    • What Is Wafer Paper and How to Use It? (Video Tutorials)
  • Tutorials
    • How To Make Royal Icing (Easy Recipe)
    • How to Flood Cookies with Royal Icing?
    • How To Use Candy Molds Properly
    • How to Make Cake Pops: Easy Step-by-Step Tutorial
    • Fondant On Cookies: Easy Way To Decorate
  • About Us
  • Contact

Vegan Coconut Ice Cream With A Vanilla Twist

May 23, 2017 by Louise 4 Comments

Vegan Coconut Ice Cream 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.

  1. Coconut Milk
  2. Coconut Oil
  3. Vanilla Bean
  4. Vanilla Extract
  5. Organic Cane Sugar

[amazon box=”B0010XV5T6″ template= “horizontal”]

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. Vegan Ice Cream

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. 

Ingredients

  1. 28 oz. (2 cans, 14 oz. each) coconut cream of coconut milk (full fat preferred)
  2. 3 Tbsp. melted coconut oil
  3. ½ cup organic cane sugar (you can also use maple syrup or agave nectar)
  4. 2 tsp. pure vanilla extract
  5. 1 vanilla bean pod or ½ teaspoon vanilla powder. If using vanilla bean pod, then make sure it is split and scraped.
  6. A pinch of sea salt (optional)

[amazon box=”B00D85SYPW” template= “horizontal”]

Instructions

  1. 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. 
  2. (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!
  3. 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.
  4. Cover the container and let it freeze for about 6-7 hours or until the ice cream gets firm.
  5. 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. 
  6. 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.

Vegan Coconut Ice Cream

Useful Notes

  1. 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.
  2. 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.

[amazon box=”B003KYSLMW” template= “horizontal”]

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.

Author Bio

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.

Previous Post: « Lemon Cupcakes and Cookies with Raspberry Buttercream
Next Post: Best Frozen Desserts for Surviving the Summer Heat »

Reader Interactions

Comments

  1. natural soaps

    March 19, 2018 at 3:52 AM

    Can I use coconut milk in combination with donkey milk to make natural soap?

    Reply
  2. natural

    July 17, 2017 at 2:21 PM

    very nice recipe I will give it a try!!!

    Reply
  3. Melissa @ Insider The Kitchen

    May 24, 2017 at 1:47 PM

    I have some coconut cream left over from another recipe. Can I use them up with combination of the coconut milk required?

    Reply
    • Sydney Winkler

      May 25, 2017 at 12:51 PM

      Yes you can use a combo of both. The cream of the coconut will make the mixture a bit thicker and richer. Combining the both wouldn’t hurt!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes on Cake Journal:

About Us

Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

Contact Me

Privacy Policy

As Seen On:

Follow Us on Pinterest

Copyright © 2023 · Cake Journal