Coconut Ice Cream
We've discovered the significance of always keeping our ice cream maker's bowl in the freezer. This practice greatly simplifies satisfying our cravings for homemade coconut or chocolate ice cream.The coconut ice cream we make is truly remarkable. It not only lacks dairy but is also entirely vegan. Its texture is incredibly creamy, and it boasts a delightful coconut flavor that becomes even more delightful when garnished with toasted coconut. While we prefer using real vanilla bean, you can easily substitute an additional teaspoon of vanilla extract if you prefer not to use a vanilla bean.Pro tip: Don't discard the vanilla bean pod! Instead, save it and place it in a container of sugar for vanilla sugar, or in a small jar of vodka to create homemade vanilla extract!
Ingredients
- 3 (13.5-oz.) cans full-fat coconut milk
- 3/4 c. granulated sugar
- 1/3 c. packed brown sugar
- 3/4 tsp. kosher salt
- 1 vanilla bean
- 2 tbsp. cornstarch
- 2 tsp. pure vanilla extract
Instructions
- The day before you plan to churn, freeze the bowl of your ice cream maker. Since your ice cream base will need to chill as well, we suggest making it the night before, too.
- In a medium saucepan over medium heat, add coconut milk, sugars, and salt. Using a paring knife, cut vanilla bean in half lengthwise. Scrape the inside out with the back of a knife and add to coconut mixture. Bring to a boil and stir until sugars are dissolved.
- Place cornstarch in a small bowl. Ladle out about 1 cup of boiling coconut milk and add to cornstarch, whisking until dissolved. Pour slurry into saucepan and stir to combine. Reduce heat and let simmer until mixture is thickened, about 3 minutes. To check if your mixture is thick enough, coat the back of a wooden spoon and swipe your finger through it. Your finger should leave a clean line. Remove from heat.
- Whisk in vanilla extract, then pour mixture into a large bowl and refrigerate until completely chilled, 3 hours and up to overnight.
- When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer's instructions, about 15 minutes. When ice cream is soft-serve consistency, transfer to a freezer-safe container and freeze until hardened, 2 to 3 hours, up to overnight.
Nutrition
Calories: 537kcalCarbohydrates: 45gProtein: 4gFat: 41gSaturated Fat: 36gSodium: 264mgPotassium: 441mgSugar: 37gCalcium: 45mgIron: 6mg
Tried this recipe?Let us know how it was!