Dairy Free Vanilla Ice Cream
This dairy free vanilla ice cream can also be made completely vegan. It's smooth and creamy, the perfect allergy friendly summer treat.
Servings 8 servings
Equipment
Ingredients
- 2 cans full fat coconut milk
- ¼ cup maple syrup
- ½ cup coconut sugar
- ½-1 vanilla bean depending on how strong you like the vanilla flavor
- ¼ teaspoon salt I like using a thick flaked salt
- ¼ cup tapioca or arrowroot starch OR 4 egg yolks
- 2 teaspoon vanilla extract
Instructions
- Blend the coconut milk, maple syrup, sugar, and seeds from the vanilla bean in a blender until combined. Or whisk them well in a saucepan.
- Transfer the mixture to a saucepan and heat over medium-low heat. While your base begins to heat, whisk together the egg yolks in a small bowl. When the base is warm to the touch, but not hot, add ¼ cup to the egg yolks OR to the starch and whisk to combine. Add this back to the base in the saucepan.
- Stirring occasionally, heat your entire ice cream mixture until it starts to thicken slightly. It should coat the back of a spoon when ready. This will take about 10 minutes, depending on your stove.
- Turn off the heat and let the mixture cool for about 20 minutes at room temperature before transferring to the fridge to cool off completely.
- Once your base has cooled, add it to your ice cream maker following the manufacturers directions. I've found that it takes 15-20 minutes for my ice cream to churn, at which point you usually have a soft serve consistency. Transfer to an ice cream container, freezer safe glass dish, or loaf pan lined with parchment paper (top with wax paper or plastic wrap pressed against the ice cream) and leave in the freezer for several hours or overnight to harden completely.
- I suggest taking the ice cream out 5-15 minutes (depending on the temp in your house and how soft you like your ice cream) before serving so it can soften enough to scoop.