Dairy-Free Vanilla Bean Ice Cream

554

37

4

Dairy-Free Vanilla Bean Ice Cream

Makes 1 scant quart (which becomes a full quart with mix-ins)
1/3 cup cane sugar
1/3 cup brown sugar
2 egg yolks (room temp) OR 1 tablespoon cornstarch (see notes)
1 can full fat coconut milk
1 can coconut cream
1 vanilla bean
pinch of salt

Notes:
Egg yolks v. Cornstarch. Traditionally creamy custard style ice cream is made with egg yolks. Upon researching vegan alternatives I discovered cornstarch acts in a very similar way. I made a batch of each, expecting the egg yolk batch to come out creamier. We did a blind taste test and couldn't tell a difference. So we'll leave the decision up to you! Not into either? You could skip on both, the ice cream will just be more icy less creamy.

Coconut cream? I buy it from trader joe's and it's only slightly thicker than regular full fat coconut milk. If you can't find it just go with two cans of coconut milk and you'll be fine. Definitely avoid light coconut milk here, we're making ice cream, and it will come out super icy.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Step 1

Prepare a double boiler by bringing 1-2 inches of water to a gentle boil in a small sauce pan topped with a heat-proof bowl. Be mindful the water doesn't actually touch the bottom of the bowl. Over medium-low heat, whisk sugars, egg yolks OR cornstarch and 1-2 tablespoons of coconut milk to loosen in the heat proof bowl for about 3 minutes until the mixture thickens and the sugars melt.

Step 2: Step 2

Pour in the coconut milk, followed by the coconut cream and whisk. Slice open the vanilla bean and using the backside of a knife, scrape out the insides. Toss this vanilla bean "caviar" along with the vanilla bean pod and a generous pinch of salt into the coconut mixture. Continue to whisk for about 5 minutes. Remove from heat and let cool slightly. Pour the mixture through a fine mesh sieve and discard the remnants. Cover and refrigerate for at least 2 hours.

Step 3: Step 3

Pour the cooled mixture into your ice cream maker and follow manufacture's instructions. Once the ice cream comes together it will be the consistency of soft serve. If you like it a bit more firm pop in the freezer before serving. Enjoy!

For more recipes like these check out www.KneadingHome.com

Coconut Challenge

Participated in the
Coconut Challenge

Be the First to Share

    Recommendations

    • Kitchen Skills Challenge

      Kitchen Skills Challenge
    • Teacher Contest

      Teacher Contest
    • Teacher Notes Challenge

      Teacher Notes Challenge

    4 Discussions

    0
    None
    KneadingHomeSlippery arm

    Reply 3 years ago

    No, they are different. Coconut cream is a fuller-fat version of coconut milk. I usually buy it from Trader Joes but if you can't find it you can just go with two cans of full-fat coconut milk. Cream of coconut is much different and pre-sweetened, I believe?