2 cans Coconut milkplease use full-fat coconut milk
1/2 cup Maple syrup or Agave nectaror sub. for caster sugar
1 Vanilla podor use 1 tsp vanilla extract
1 heaped Tbsp Cornflouror ground arrowroot
Delicious rich and creamy ice-cream, without the dairy. This isn’t “nice-cream”, it’s the real deal.
I make ice-cream using my KitchenAid mixer, with the KitchenAid ice-cream bowl attachment. This is essentially a freeze-bowl which allows you to make up to 2 Litres of fresh ice-cream or sorbet. The bowl itself is frozen, and a special liquid within the double walls of the bowl provides even, gradual freezing while the ice-cream is mixed.
NOTE: For best results, store the freeze bowl in your freezer for at least 12 hours before you start making the ice-cream.
You can use any other similar kind of ice-cream maker. You basically just need something that will slowly churn the mixture while gradually freezing it.
The ice-cream is vegan as it’s made from coconut milk, rather than dairy cream. Coconut milk is naturally rich and creamy, so makes for a great ice-cream base. Just make sure to use the regular full-fat kind, and not a reduced-fat one. The coconut also gives it a subtle coconutty flavour, which is lovely and refreshing, and tastes great even on it’s own.
The process requires a little patience, as with any ice-cream recipe, just because the bowl needs to be frozen in advance, and then the actual mixture should be left to freeze, but ice-cream is always worth it.
→ At least 12 hours before you plan to make the ice-cream, place your ice-cream machine’s bowl in the freezer to freeze.
- Shake the cans of coconut milk before opening. Coconut milk often separates into a thick, creamy layer and a thin watery layer. Shake the cans thoroughly so that these are mixed together a bit more.
- Measure 1/2 cup of coconut milk and set this aside.
- Pour the remaining coconut milk into a deep saucepan and place it on a low heat.
- Add the sweetener (your choice of maple syrup, agave, honey or sugar), and add it to the coconut milk, along with a pinch of salt and mix it in.
- Continue to warm the coconut milk over a low heat for about 5 minutes, stirring occasionally, until the sweetener has completely dissolved.
- Take a vanilla pod and scrape the seeds into the coconut milk mixture. If you don’t have vanilla pods, simply use a tsp of a good quality vanilla extract.
- Now grab the 1/2 cup of coconut milk you set aside. Add the cornflour to it and whisk thoroughly until totally dissolved. Then pour the cornstarch mixture into the warm coconut milk while continuing to stir it gently.
- This is your ice cream base. Increase the heat to medium and continue warming the base until it has thickened enough to coat the back of a spoon, about another 5 minutes. Do not allow to come to a boil.
- Remove from the heat and let the base cool slightly. Cover and refrigerate until fully chilled – at least a couple of hours.
- You now have soft-serve. Personally, this is my favourite way to enjoy the ice-cream, as it’s super soft and creamy. You could eat it now, but for more of an ‘ice-cream’ texture, transfer to a freezer-safe container, cover and place in the freezer.
- When ready to eat, remove from the freezer. It will probably be a bit too hard to scoop at first, so leave it out for 5-10 minutes until it has softened, then scoop up into a bowl and add any toppings or extras you fancy!