Vegan Vanilla Ice Cream

🛒 Ingredients

• 400 ml full‑fat coconut milk (canned, chilled overnight)
• 200 ml coconut cream or unsweetened soy cream
• 90–120 g coconut sugar or caster sugar (adjust sweetness to taste)
• 2 tbsp cornstarch.. Pinch of fine sea salt
• 1½–2 tsp pure vanilla extract (use high‑quality for best flavour)
• ½ tsp vanilla bean paste (optional, for speckled flavour)
• 1 tbsp vegan butter (optional, for extra creaminess)

👩‍🍳 Instructions

1. 1

   Mix base: In a saucepan off heat, whisk together sugar, cornstarch, and salt. Slowly pour in coconut milk and cream, whisking constantly until completely smooth and no lumps remain.

2. 2

   Thicken: Place over medium heat and stir continuously as it warms. Simmer gently for 4–6 minutes until the mixture thickens enough to coat the back of a spoon — do NOT let it boil rapidly. Remove from heat.

3. 3

   Flavour: Stir in vanilla extract, vanilla paste, and vegan butter (if using). Whisk until butter melts and the mixture is glossy.

4. 4

   Chill: Transfer to a bowl, cover the surface directly with cling film to prevent a skin forming. Refrigerate for at least 4 hours or overnight until fully cold.

5. 5

   Churn or freeze: Pour into an ice cream maker and churn for 20–25 minutes until thick and creamy. If no machine, pour into a freezer‑safe container, freeze for 2 hours, whisk vigorously to break up ice crystals, then repeat every 1–2 hours for 3–4 cycles until smooth.

6. 6

   Final set: Transfer to an airtight container and freeze for 2–4 hours until firm enough to scoop. Let soften at room temperature for 5–10 minutes before serving for the best texture.