Dairy Free Ice Cream
A rich and creamy vegan ice cream made with coconut milk, perfect for hot summer days or any time you crave a treat without dairy.
Equipment
- Ice Cream Maker
- Mixing Bowl
- Saucepan
Ingredients
- 2 1/2 cups coconut milk (preferably boxed, not canned)
- 1/2 cup organic cane sugar
- 2 Tbsp. organic cane sugar
- 1/4 tsp. xanthan gum (optional, for better texture)
- 3/4 cup water
- 1/8 tsp. sea salt
- 2 tsp. vanilla extract
Instructions
- Pour coconut milk into a medium bowl or a 4-cup measuring cup. If using canned coconut milk, blend until smooth.
- In a saucepan, whisk together sugar and xanthan gum. Add water and stir over medium heat until the sugar dissolves (about 3 minutes). Add sea salt and vanilla extract, mixing well.
- Pour the sugar mixture into the coconut milk and whisk thoroughly to combine.
- Chill the mixture for at least 6 hours before using an ice cream maker. The base can be stored in the fridge for up to 10 days or frozen for later use.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until creamy and frozen.
- Enjoy immediately as soft-serve or transfer to an airtight container and freeze for up to 3 months. Let sit for 10 minutes before scooping to soften.
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Notes
Store in an airtight container in the freezer for up to three months. Allow it to soften slightly before serving for easier scooping.