Our nondairy ice cream is going to be the star of the summer. Use this vegan ice cream base starring coconut milk for your favorite flavors and toppings. Or use one of our vegan ice cream suggestions including chocolate, coconut, and fruit.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
15 mins
total:
6 hrs
Servings:
8
Yield:
about 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine 1/2 cup coconut milk and the cornstarch; whisk until no lumps remain. Set aside.

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  • Place remaining coconut milk, the corn syrup and salt in a large saucepan. Whisk to combine. Bring mixture just to boiling over medium-high heat. Whisk in cornstarch mixture; continue whisking until mixture thickens to the consistency of a thin pudding, about 1 minute. Remove pan from heat. Whisk in vanilla. Pour mixture into a heatproof bowl or baking dish. Refrigerate, covered, until well-chilled, at least 4 hours.

  • Remove from refrigerator; whisk to smooth out any lumps, then transfer mixture to an ice cream maker. Freeze according to manufacturer's directions.

  • Meanwhile, preheat oven to 350°. Spread coconut in an even layer on a 15x10x1-inch baking pan. Bake until golden, about 3 minutes, stirring often. Transfer to a plate to cool.

  • Stir desired stir-ins into churned ice cream. Transfer mixture to a 6-cup container, cover tightly, and freeze until firm. Store up to 3 months. Let soften at room temperature about 15 minutes before serving.

Chocolate Chip Vegan Ice Cream:

Stir 1/2 cup dairy-free bittersweet chocolate (70% cacao), finely chopped, into ice cream after churning.

Toasted Coconut Vegan Ice Cream:

Stir 1 cup unsweetened shredded coconut (also labeled as dessicated coconut), toasted, into ice cream after churning.

Choose-Your-Fruit Vegan Ice Cram

Stir 1 cup chopped fruit (i.e. strawberries, pineapple), into ice cream after churning.

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