Description
This creamy vegan vanilla ice cream is a delightful dairy-free and nut-free treat that’s also gluten-free. Made with soy milk, vegan condensed milk, and rich coconut cream, it offers a smooth and indulgent texture with authentic vanilla flavor. Perfect for those seeking a plant-based dessert without compromising on creaminess or taste.
Ingredients
Scale
Base Ingredients
- 520 ml soy milk
- 100 g granulated sugar
- 45 g cornstarch (or arrowroot starch)
- 1 vanilla pod
- ¼ teaspoon sea salt
Mix-ins
- 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 Ice Cream Bowl: Freeze the ice cream bowl from your ice cream machine at least 12-24 hours ahead of making the recipe to ensure it is cold enough for proper churning.
- Prepare Custard Base: In a saucepan, combine the soy milk, sugar, and cornstarch. Whisk well to remove any lumps. Slice the vanilla pod down the center and scrape out the seeds. Add both seeds and pod to the saucepan and place over medium heat.
- Cook Custard: Bring the mixture to a gentle simmer and cook for 5 minutes while continuously whisking. Alternate between whisk and rubber spatula to prevent sticking and ensure even cooking. The mixture will thicken as the cornstarch activates. Once thickened, remove from heat and carefully discard the vanilla pod. Stir in the sea salt.
- Cool Custard: Cover the custard with cling film directly on the surface to prevent a skin from forming. Allow to cool at room temperature for 10 minutes, then transfer to the fridge to cool completely for about 1 hour.
- Whisk Mix-ins: In a large mixing bowl, combine vegan condensed milk, thick coconut milk or cream, and vanilla extract. Using an electric whisk, mix for a couple of minutes until creamy and smooth.
- Combine Custard and Mix-ins: Add the chilled custard to the bowl with the mix-ins and whisk for another minute until thoroughly combined.
- Churn Ice Cream: Pour the mixture into the pre-frozen ice cream machine bowl and churn according to your machine’s instructions, usually about 30-40 minutes, until the ice cream is creamy and frozen.
- Freeze to Set: Transfer the churned ice cream into a loaf pan or airtight container, cover tightly, and freeze for a minimum of 2 hours to firm up further.
- Storage and Serving: Store the ice cream in the freezer in an airtight container for up to 2 months. About 15 minutes before serving, remove it to slightly thaw for easier scooping. Use a hot, wet ice cream scoop to serve smoothly.
Notes
- Use full-fat soy milk for best creaminess and texture.
- Vegan condensed milk can be purchased or homemade using sweetened plant-based milks.
- Only use the thick cream from the top of canned coconut milk for richness; avoid the watery part.
- If you do not have an ice cream machine, the mixture can be frozen in a container, stirring every 30 minutes until firm to reduce ice crystals.
- Ensure to freeze the ice cream bowl ahead of time to get optimal churning results.
