Vegan coconut ice cream
Recipe for vegan ice cream with coconut milk and vanilla
Today I invite you to try vegan coconut ice cream, and they are vegan because they do not contain animal dairy. The ice cream owes its creaminess and color to coconut milk. I made my ice cream in a vanilla version and added seeds from a vanilla bean, but you can also make them in other flavors. You must try them.
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Vegan coconut ice cream recipe step by step
If you cannot consume dairy, or you are vegan, then this coconut ice cream will be perfect. But of course, anyone can eat it, because it is very tasty.
Vegan coconut ice cream with vanilla recipe
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How to make vegan coconut ice cream with vanilla
- Chill the coconut milk and plant-based milk in the refrigerator overnight.1 can coconut milk, 250 ml plant-based milk
- The next day, mix both milks together, add sugar and stir.100 g sugar
- Cut the vanilla pod in half and scrape out the seeds with a sharp knife – add them to the milk.1 pod vanilla
- Pour the mixture into an ice cream maker and churn until it thickens considerably.
- Transfer the mixture to a container and place it in the freezer until fully frozen (you can additionally stir the ice cream with a fork every half hour).
How to make vegan coconut ice cream without an ice cream maker
- If you don’t have an ice cream maker, blend the well-chilled coconut milk with a mixer on high speed.
- Add plant-based milk, sugar, and vanilla – blend.
- Pour the mixture into a container and place it in the refrigerator – stir thoroughly with a fork every half hour.
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Vegan coconut ice cream – notes
I prepared this vegan coconut ice cream at the request of a girl from Facebook.
That I only made them by special request.
It’s a shame I didn’t think of it sooner, because the ice cream is very simple and delicious.
And of course, fully vegan!
How to make vegan coconut ice cream – tips
You will need full-fat canned coconut milk, which you must thoroughly chill in the refrigerator (preferably overnight).
For this, any plant-based “milk” – I used almond.
You also chill it.
The next day, blend the coconut milk (I used the whole can – including the water – I didn’t have much of it) together with the milk and sugar.
This ice cream is the “basic version”.
You can freely change its flavor with different additions.
For flavor, I added seeds from one vanilla bean to the ice cream.
If you don’t have vanilla, you can replace part of the sugar with vanilla sugar.
You can also add blended fruits or cocoa to the ice cream mixture.
After blending, I poured the mixture into an ice cream maker and churned it until the mixture thickened considerably.
Then I transferred it to a mold and put it in the freezer.
After about 3 hours, the ice cream was ready to eat.
If you don’t have such a machine, pour the mixture into a mold and stir the ice cream with a fork every 30 minutes or so.
I encourage you to try my recipe for vegan coconut ice cream and invite you to test other ice cream recipes.
Recommended vegan ice cream recipes
Be sure to also check out my other ice cream recipes, perfect for vegans and beyond. Here I recommend these three recipes:
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Recipe for vanilla vegan ice cream
Prepare with me delicious vanilla ice cream that can be eaten by vegans. Simple to prepare, this ice cream will be perfectly refreshing and great on hot summer days. Simple ingredients and simple execution, plus a recipe described exactly step by step are a guarantee of success! I highly recommend it.
