Coconut Vanilla Ice Cream

I Scream…You Scream…We all scream for (VEGAN) Ice Cream!!!

So…I’ve been a bit crazy in the kitchen this week & decided to try my very first attempt at homemade vegan ice cream! I adapted the recipe from The Vegan Scoop, which encourages you to try using different non-dairy milks, so I used Silk Coconut Milk. I also could only find vanilla flavored soy creamer, so I cut down the sugar to keep it from being overly sweet.

Coconut Vanilla Ice Cream

 

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Author: Vegenista (Adapted from The Vegan Scoop)

Recipe type: Dessert, Ice Cream

Cuisine: Vegan

Ingredients

• 1 cup coconut milk, divided
• 2 Tbsp. arrowroot powder
• 2 cups vanilla soy creamer
• ¼ cup evaporated cane juice sugar
• 1 Tbsp. vanilla extract

Instructions

1. In a small bowl combine ¼ cup coconut milk with arrowroot powder, & set aside.
2. Mix creamer, remaining ¾ cup coconut milk & sugar in a sauce pan over low heat. When it starts to boil, remove from heat immediately & add the arrowroot mixture.The liquid should thicken. Next, add the vanilla extract.
3. Refrigerate mixture until chilled, approximately 2-3 hours. Freeze according to your ice cream maker’s instructions.

3.2.2925

I must say this was not bad for a first attempt & I am excited to try different flavors & variations! The use of coconut milk was a good call, & kept the ice cream from tasting too “soyish.” My only complaint – I wish it was just a bit creamier!

Any tips, suggestions, or favorite recipes?