How to Make Vegan Ice Cream

Course: Dessert
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 290kcal
Author: The Greedy Vegan
Delicious vegan ice cream. Freshly made from scratch. Dairy free, gluten free and delicious. Best served with some fresh fruits on the side. Ingredients are listed as: metric ( imperial ).
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Ingredients

  • 2 cans full fat coconut milk each can should be about 400ml (13 to 15oz)
  • 4 tbsp muscovado sugar or any other dark coloured sweetener
  • 1/4 tsp salt
  • 1 tbsp arrow root powder
  • 2 tsp vanilla extract

Instructions

  • Pour the contents of the coconut milk cans into a saucepan. If it is the first time you use coconut milk in cans, then don't be alarmed by seeing a thick layer of rather solid cream and a big part of milky water. That is normal. It happens because the coconut milk separates inside the can. Take a whisk and stir until everything is evenly combined.

  • Take about 125 ml (1/2 cup) of the coconut milk out of the pan and set aside in a small bowl. Add the arrowroot powder to the small portion of coconut milk in the small bowl. The arrowroot powder will make sure the base thickens once this is added to the bigger pan. Mix until it is perfectly combined and place aside for now.

  • Return to the saucepan and add the sweetener, salt and vanilla. Gently heat over low to medium heat and stir until the sweetener is dissolved and all is well combined. Heat until warm but not boiling.

  • Pour the arrowroot powder and coconut mixture into the warm coconut milk and whisk. Increase the heat to medium and keep whisking - don't leave the pot now. Make sure to whisk it every now and then while making sure the heat is not too high. It is crucial to never let it come to a boil.

  • In about 5-7 minutes the arrowroot powder will thicken the mixture and you will arrowroot with a beautiful ice cream base that only needs chilling in the fridge. You will know it is done when you can draw a line with a fingertip on the back of a wooden spoon.

  • I chill my ice cream base in a small metal bowl and place a plate on top of it. You will have a layer of skin forming on the top of the mixture. You can prevent that by stirring it every 10 minutes while it cools down. It is not necessary though because the processing in the ice cream machine usually takes care of it.

  • The ice cream base should be fully cooled down before you pour it into your ice cream maker. Depending on the type of ice cream maker that you have you will have to cool its bowl a day in advance. Simply read the instructions of your ice cream maker. I bought an extra bowl with mine so I always have one stashed in the freezer for instant use.

  • Once the base has cooled take it out of the fridge and pour it into your ice cream maker and run it for about 5 minutes or as long as the manual of your machine suggests.

Notes

I take it a step further and scoop it all into a form and cover it with wax paper to leave it in the freezer for another 2 hours. This gives me the perfect ice cream that can be scooped neatly.
If it should be too hard to scoop then let it sit on the counter for a few minutes.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 12g | Protein: 2g | Fat: 27g | Saturated Fat: 24g | Sodium: 115mg | Potassium: 290mg | Sugar: 7g | Vitamin C: 1.5% | Calcium: 3% | Iron: 23.7%