Vegan Ice Cream Recipe
Choice of Vanilla or Coconut
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Ingredients
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Base (makes ~1 quart / 1 liter)
Coconut version additions
Vanilla version additions
Optional mix-ins
Method
Prep and slurry
Measure and mix cornstarch
Place 1 tablespoon cornstarch in a small bowl. Add 2 tablespoons of the soy/oat milk and whisk until fully dissolved to form a smooth slurry with no lumps. Set aside.
Toast shredded coconut (coconut version only)
If making the coconut version and using shredded coconut, heat a small dry skillet over medium heat. Add 1 tablespoon shredded coconut and toast, stirring constantly, until golden and fragrant, 2–3 minutes. Remove from heat and cool.
Heat and combine base
Combine milks and sweeteners
In a medium saucepan, combine 2 cups full-fat canned coconut milk and 1 cup soy or oat milk (or use 3 cups coconut milk for an all-coconut base). Add 2 tablespoons granulated sugar, 2 tablespoons maple syrup (if using), and 1 teaspoon fine sea salt. If using a split vanilla bean, scrape seeds into the saucepan and add the pod as well.
Warm mixture
Place saucepan over medium heat. Warm the mixture, stirring frequently, until it is hot and just beginning to steam but not boiling (small bubbles around the edge). This should take 5–7 minutes.
Temper cornstarch slurry
Remove about 1/4 cup of the hot milk mixture and slowly whisk it into the cornstarch slurry to temper it (this prevents lumps). Then pour the tempered slurry back into the saucepan, whisking constantly.
Cook to thicken
Continue to cook over medium-low heat, stirring constantly, until the mixture slightly thickens and coats the back of a spoon, about 3–5 minutes. Do not let it boil vigorously.
Finish flavoring
Remove the pan from the heat. If using vanilla extract instead of a bean, stir in 2 teaspoons vanilla extract now. If making the coconut version, stir in 1 tablespoon coconut cream (optional) for extra richness and the toasted shredded coconut if using. Taste and adjust sweetness with more maple or sugar if desired.
Chill and churn
Cool quickly
Transfer the hot mixture to a clean bowl. Remove the vanilla bean pod if used. Place the bowl in an ice bath (or in the refrigerator) and stir occasionally until the mixture reaches refrigerator temperature (about 30–45 minutes). For faster cooling, cover and place in the refrigerator for 1–2 hours until thoroughly chilled.
Churn
Once fully chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes, until it reaches soft-serve consistency.
Add mix-ins
During the last 2–3 minutes of churning, add 1/2 cup of any optional mix-ins (chocolate chips, nuts, fruit, or cookie pieces).
Firming and serving
Harden in freezer
Transfer churned ice cream to an airtight container, smoothing the top. Press a piece of parchment directly onto the surface to prevent ice crystals. Freeze for at least 2–4 hours for a firmer scoopable texture (longer for very firm results).
Serving
Remove from the freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and serve. Store leftover ice cream in an airtight container for up to 2 weeks; thaw briefly before scooping.
