Description
This creamy vegan vanilla ice cream is a rich, dairy-free dessert that’s both nut-free and gluten-free. Made with soy milk, vegan condensed milk, and coconut cream, it offers a smooth, luscious texture with the classic vanilla flavor. Perfect for those seeking a plant-based treat that doesn’t compromise on creaminess or taste.
Ingredients
Scale
Custard Base
- 520 ml soy milk
- 100 g granulated sugar
- 45 g cornstarch (or arrowroot starch)
- 1 vanilla pod
- ¼ teaspoon sea salt
Ice Cream Mixture
- 200 g vegan condensed milk
- 200 g chilled full-fat canned coconut milk (thick part from top of the can only, or coconut cream)
- 1 tablespoon vanilla extract
Instructions
- Freeze the ice cream bowl: Place the ice cream machine’s bowl in the freezer at least 12-24 hours before starting to ensure it’s properly chilled for churning.
- Prepare the custard base: In a saucepan, whisk together soy milk, sugar, and cornstarch thoroughly to eliminate any lumps. Cut the vanilla pod down the middle and scrape out the seeds, then add both seeds and pod to the pan. Heat the mixture on medium until it reaches a gentle simmer.
- Cook the custard: Simmer the mixture for 5 minutes, whisking continuously and alternating with a rubber spatula to prevent sticking. Once thickened due to the cornstarch cooking, remove from heat. Carefully take out the vanilla pod and stir in sea salt.
- Cool the custard: Cover the saucepan with clingfilm to prevent skin formation and let cool at room temperature for 10 minutes. Then transfer the custard to the fridge and chill fully for about an hour.
- Combine ice cream mixture: In a large bowl, use an electric whisk to beat vegan condensed milk, thick coconut milk, and vanilla extract until creamy. Add the chilled custard and whisk again for another minute to ensure everything is well combined.
- Churn the ice cream: Pour the mixture into the pre-frozen ice cream machine bowl and churn according to the manufacturer’s instructions, usually about 30-40 minutes, until the ice cream reaches a soft-serve consistency.
- Freeze to set: Transfer the churned ice cream into a loaf pan, cover with a lid or plastic wrap, and freeze for a minimum of 2 hours to firm up.
- Storage and serving: Store the ice cream in an airtight container in the freezer for up to 2 months. Before serving, remove it from the freezer about 15 minutes ahead to soften slightly. Use a hot wet scoop to serve easily.
Notes
- Use soy milk for a smooth base; other plant milks may affect texture.
- Granulated sugar sweetens the custard and helps with texture.
- Cornstarch or arrowroot starch acts as a thickener for the custard base.
- Chilled coconut milk or coconut cream adds richness and creaminess to the ice cream.
- Freezing the ice cream machine bowl ahead of time is essential for proper churning.
- This recipe yields a nut-free and gluten-free vegan ice cream, suitable for those with these dietary restrictions.
