Dairy Free Ice Cream Recipe
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 2 ½ cups coconut milk– preferably two boxes(8.5 oz) of Aroy-D boxed, not canned (see notes)
- ½ cup plus 2 tablespoons organic cane sugar
- ¼ teaspoon xantham gum- optional, but gives good texture
- ¾ cup water
- 1/8 teaspoon sea salt
- 2 teaspoons vanilla extract
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Preparation
Step 1
Place coconut milk in a medium bowl or 4-cup glass measuring cup.
Step 2
Place sugar and xantham gum in a small saucepan and whisk.
Step 3
Add water, whisk, and heat over medium until sugar is completely dissolved, about 3 minutes. Stir in salt salt and vanilla.
Step 4
Pour the dissolved sugar mixture into the coconut milk and whisk well. Chill for 6 hours if using an ice cream maker with a freezer bowl. The vegan icecream base can be chilled up to 10 days or frozen for later use.
Step 5
Pour into your ice cream according to it’s directions and churn until creamy and frozen!
Step 6
Serve immediately or store in an airtight container in the freezer for up to 3 months. Thaw 10 minutes before using to let it soften slightly.
Step 7
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