Vegan Ice Cream

Ingredients

• 480 ml (2 cups)full-fat canned coconut milk
• 80 ml (⅓ cup)sweetener of choice
• ⅛ tspsalt
• 7.5 ml (1½ tsp)pure vanilla extract
• 25 g (¼ cup), optionalcocoa powder

Instructions

1. 1

   Whisk the ingredients

   Use full-fat canned coconut milk, not light coconut milk or the carton kind. Whisk the coconut milk, sweetener, salt and vanilla together; add the optional cocoa powder for chocolate ice cream.

2. 2

   Churn or freeze

   If you have an ice cream machine, churn the mixture according to the manufacturer's instructions. Without a machine, freeze the mixture in ice cube trays.

3. 3

   Blend the cubes

   Blend the frozen cubes in a high-speed blender, or let them thaw enough to blend in a food processor or regular blender.

4. 4

   Serve or firm

   Enjoy the ice cream straight away, or freeze it for about 1 hour for a firmer texture. It is at its creamiest on the day it is made; freeze leftovers for up to a month and thaw before serving.

What is vegan ice cream?

Vegan ice cream is a frozen dessert made without dairy. This American-style home version uses coconut milk as its base, with vanilla for a familiar flavour and optional cocoa for a chocolate variation.

Full-fat canned coconut milk gives the mixture more body than a low-fat or carton alternative. The method also offers two ways to make it, whether or not you own an ice cream machine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 0g protein, 0g carbs, 0g fat.

The sweetener supplies most of the carbohydrates, while coconut milk contributes much of the fat; there is little protein in the listed ingredients. For a more balanced plate, serve a scoop with fresh fruit and a source of protein such as a handful of nuts.

Choosing the coconut milk

Full-fat coconut milk: Use the canned kind for the richest base, as the recipe specifies. Light coconut milk and carton coconut milk are not recommended here.

Coconut-free option: The original recipe suggests trying an almond milk ice cream recipe instead if you need to avoid coconut.

Sweetener and flavour

Sweetener: Choose a sweetener that dissolves readily when whisked into the coconut milk. The recipe leaves the type open, so use your preferred option.

Vanilla or chocolate: Vanilla extract flavours the basic mixture; cocoa powder is optional. Whisk the cocoa in with the other ingredients for the chocolate version.

Making it without a machine

Ice cube trays: Freeze the whisked mixture in the trays, then blend the frozen cubes. This breaks the frozen base down into a scoopable dessert without churning equipment.

Blending: A high-speed blender is one option; a food processor or regular blender can also work if you let the cubes thaw enough to blend.

Getting the texture right

For a softer texture, enjoy it just after blending or churning. If you prefer it firmer, put it in the freezer for about 1 hour before serving.

The recipe notes that the ice cream is creamiest on the day it is made. Frozen leftovers will need thawing before serving.

Serving ideas

Serve it on its own as a simple dessert, or pair a scoop with fruit or a baked dessert. The vanilla base also suits toppings such as chopped nuts or a drizzle of chocolate sauce.

If you make the cocoa version, fresh berries can bring a contrasting, fruity note.

Recipe notes & tips

• Use full-fat canned coconut milk rather than light or carton coconut milk.
• Whisk the mixture thoroughly before freezing or churning.
• Follow your ice cream machine's instructions for churning.
• If blending frozen cubes in a regular blender or food processor, thaw them enough to blend.
• Freeze the blended ice cream for about 1 hour if you want a firmer texture.
• Thaw frozen leftovers before serving.

Variations

• Chocolate: Whisk in the optional 25 g (¼ cup) of cocoa powder.
• Coconut-free: Try an almond milk ice cream recipe instead, as suggested by the original recipe.
• Fruit topping: Serve with fresh berries for a fruity contrast.
• Nut topping: Scatter chopped nuts over each serving for added crunch.
• Chocolate topping: Finish a scoop with a drizzle of chocolate sauce.

Common mistakes to avoid

• Using carton coconut milk: Choose full-fat canned coconut milk as directed for this recipe.
• Choosing light coconut milk: Use the full-fat version rather than light for the intended rich base.
• Blending cubes while too hard: Let them thaw enough to blend in a food processor or regular blender.
• Expecting it to be firm straight away: Freeze the finished ice cream for about 1 hour if you want a firmer texture.
• Serving leftovers straight from the freezer: Thaw them before serving.

How to store

Freeze leftovers for up to a month in a suitable freezer container. Thaw before serving; the ice cream is at its creamiest on the day it is made.

Frequently asked questions