Description
This creamy vegan vanilla ice cream recipe is a delightful dairy-free and nut-free treat that is both gluten-free and rich in vanilla flavor. Made using soy milk, coconut cream, and a homemade custard base thickened with cornstarch, this ice cream is smooth, luscious, and perfect for those seeking a plant-based dessert option. The recipe requires an ice cream machine and includes careful preparation steps to ensure a silky texture and deep vanilla aroma.
Ingredients
Scale
Custard Base
- 520 ml soy milk
- 100 g granulated sugar
- 45 g cornstarch (or arrowroot starch)
- 1 vanilla pod
- ¼ teaspoon sea salt
Ice Cream Mixture
- 200 g vegan condensed milk
- 200 g chilled full-fat canned coconut milk (thick part from the top or coconut cream)
- 1 tablespoon vanilla extract
Instructions
- Freeze the Ice Cream Bowl: Place the bowl of your ice cream machine in the freezer at least 12 to 24 hours before making the ice cream to ensure it is thoroughly chilled for optimal churning.
- Prepare the Custard Base: In a saucepan, combine soy milk, granulated sugar, and cornstarch. Whisk thoroughly to remove any lumps. Split the vanilla pod lengthwise and scrape out the seeds; add both the seeds and the pod to the saucepan.
- Cook the Custard: Heat the mixture over medium heat until it reaches a simmer. Stir continuously for about 5 minutes using a whisk and rubber spatula alternately to prevent sticking. Once thickened, remove from heat and discard the vanilla pod. Stir in the sea salt.
- Cool the Custard: Cover the saucepan with clingfilm to prevent skin formation and let the custard cool for 10 minutes at room temperature. Transfer it to the fridge and cool fully for at least one hour.
- Mix the Ice Cream Base: In a large bowl, whisk together vegan condensed milk, chilled coconut milk, and vanilla extract using an electric whisk until creamy. Add the chilled custard and whisk again for one minute to combine everything thoroughly.
- Churn the Ice Cream: Pour the mixture into the frozen ice cream machine bowl and churn according to the manufacturer’s instructions, typically about 30 to 40 minutes, until it reaches a thick, creamy consistency.
- Freeze and Set: Transfer the churned ice cream into a loaf pan, cover tightly with a lid or plastic wrap, and freeze for a minimum of 2 hours to firm up.
- Storage and Serving: Store the vegan vanilla ice cream in an airtight container in the freezer for up to 2 months. Before serving, remove the ice cream about 15 minutes in advance to allow it to soften slightly. Use a warm wet ice cream scoop for easy serving.
Notes
- Use soy milk as a non-dairy base; almond milk or oat milk can be alternatives but may alter texture slightly.
- Granulated sugar assists in sweetness and texture; coconut sugar could be used as a substitute.
- Use only the thick part of canned coconut milk or coconut cream for richness.
- Ensure the ice cream machine’s bowl is adequately frozen to achieve proper churning and texture.
- For best results, do not skip chilling the custard completely before mixing with other ingredients.
- Serve with vegan toppings like fresh fruit, chocolate chips, or nuts if desired (ensure nut allergy consideration).
