Description
This creamy vegan vanilla ice cream is a delicious gluten-free and nut-free dessert made with soy milk, coconut cream, and vegan condensed milk. It uses a homemade custard base thickened with cornstarch and infused with vanilla pods for a rich, smooth texture. Ideal for those seeking a dairy-free treat that doesn’t compromise on flavor or creaminess.
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 top of the can only, or coconut cream)
- 1 tablespoon vanilla extract
Instructions
- Freeze the ice cream bowl: Freeze the ice cream machine bowl at least 12-24 hours before making the recipe to ensure the mixture churns properly.
- Prepare custard base: In a saucepan, whisk together soy milk, sugar, and cornstarch until smooth with no lumps. Split the vanilla pod, scrape the seeds, and add both seeds and pod to the mixture. Heat over medium, stirring frequently.
- Cook custard: Bring the mixture to a simmer and cook for 5 minutes while whisking and scraping the pan alternately to avoid sticking. Once thickened, remove from heat, discard the vanilla pod, and stir in sea salt.
- Cool custard: Cover the custard with clingfilm to prevent a skin from forming. Let it cool for 10 minutes at room temperature, then refrigerate for 1 hour to cool completely.
- Mix ice cream base: In a large bowl, whisk vegan condensed milk, chilled coconut milk, and vanilla extract until creamy. Add the chilled custard and whisk again until fully combined.
- Churn: Pour the mixture into the frozen ice cream machine bowl and churn according to manufacturer’s instructions—usually about 30 to 40 minutes—until it reaches soft-serve consistency.
- Freeze: Transfer the churned ice cream to a loaf pan or airtight container. Cover and freeze for at least 2 hours to firm up before serving.
- Storage and serving: Store in the freezer in an airtight container for up to 2 months. Remove 15 minutes before serving to soften slightly, and use a hot, wet scoop for easy serving.
Notes
- Use full-fat canned coconut milk for best creaminess; refrigerate the can overnight to separate the thick cream.
- The granulated sugar can be replaced with coconut sugar or other vegan sugar alternatives if preferred.
- Ensure the ice cream machine bowl is thoroughly frozen to achieve proper texture.
- Can be flavored with other extracts or mix-ins once the custard base is made.
- Soy milk is selected here for creaminess; other plant milks with similar fat content can be used but may alter texture.
