Enjoy the sweet simplicity of homemade ice cream that everyone can enjoy: made with rich coconut milk and real vanilla, it’s a pure, plant-based indulgence that’s as easy to make as it is delicious.
Ingredients:
- 2 x 400g tins of full fat coconut milk
- 175g caster sugar
- 1 tsp sea salt flakes
- 1 vanilla pod or 1tbsp vanilla bean paste
- 2 tbsp cornflour
- Pinch of turmeric (for colour)
Method:
Take a small amount of the coconut milk and mix it with the cornflour to make a paste. Set aside.
Pour the rest of the coconut milk into a saucepan. Add the caster sugar and sea salt.
Split the vanilla pod lengthwise and scrape out the seeds, or if you’re using vanilla bean paste, add it directly to the pan.
Heat the mixture over a medium heat, stirring until the sugar has dissolved.
Once the coconut milk is warm, add the cornflour mixture and whisk continuously.
Cook until the mixture thickens slightly, which should take about 5-7 minutes.
If you’re using a vanilla pod, remove the empty pod at this point.
Stir in a pinch of turmeric to give a natural golden colour. This won’t affect the flavour but will give the ice cream a nice colour.
Pour the mixture into a bowl and leave to cool to room temperature.
Once cooled, cover the bowl and chill until completely cold, preferably overnight.
Pour the cooled mixture into an ice-cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze:
Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 4-6 hours or overnight.
Allow the ice cream to sit at room temperature for a few minutes to soften before scooping.
Serve your vegan vanilla ice cream on its own or with your favourite toppings!
