This plant-based coconut ice cream is a delicious and healthier alternative to traditional dairy ice cream. It’s perfect for those who are lactose intolerant or who are looking to reduce their dairy intake.
The coconut cream provides a rich and creamy base for the ice cream, while the agave syrup adds just the right amount of sweetness.
The addition of vanilla extract and sea salt gives the ice cream a delicious flavor that is sure to satisfy your sweet tooth. Give this recipe a try and see how easy it is to make your own plant-based ice cream at home!
Tips & Tricks for Plant-Based Coconut Ice Cream
Here are some tips and tricks for making plant-based ice cream:
- Use full-fat coconut milk: Coconut milk is a popular base for vegan ice cream because of its creamy texture. Make sure to use full-fat coconut milk, which will give you the richest and creamiest texture. The best type of coconut milk for making plant-based ice cream is full-fat coconut milk. It has a higher fat content than light coconut milk, which gives the ice cream a creamy texture. Look for cans of coconut milk that contain only coconut and water as ingredients, with no added thickeners or preservatives. Additionally, it is best to use a brand that is unsweetened, so that you can control the amount of sweetener added to the ice cream. Shake the can well before opening to ensure that the coconut cream and liquid are well mixed.
- Add a thickener: Since plant-based milk tends to be thinner than dairy milk, adding a thickener can help give your ice cream a creamier texture. Popular thickeners include cornstarch, arrowroot powder, and xanthan gum.
- Sweeten with a liquid sweetener: Liquid sweeteners such as maple syrup, agave, or honey (if not vegan) work best in plant-based ice cream. They dissolve easily and help prevent the ice cream from becoming icy.
- Chill your mixture thoroughly: Make sure your mixture is well chilled before churning. This will ensure that the ice cream freezes properly and has a smooth texture.
- Don’t over-churn: Over-churning can cause ice crystals to form, which will make your ice cream icy. Stop churning as soon as the ice cream is thick and creamy.
- Experiment with flavors: Plant-based ice cream can be made with a wide variety of ingredients, from fruits to nuts to chocolate. Don’t be afraid to get creative and experiment with different flavors.
- Use a high-quality ice cream maker: A high-quality ice cream maker will help ensure that your ice cream freezes evenly and has a smooth texture. Look for a model with a powerful motor and a good warranty.
By following these tips and tricks, you can create delicious and creamy plant-based ice cream that is just as satisfying as traditional dairy ice cream.
Plant-based Coconut Ice Cream
Ingredients
- 1 can full-fat coconut milk
- 1 can coconut cream
- 1/2 cup agave syrup
- 1 tsp pure vanilla extract
- Pinch of sea salt
Instructions
- Begin by chilling the can of coconut milk and coconut cream in the fridge for at least 2 hours or overnight. This will allow the cream to separate from the liquid and make it easier to work with.
- Once chilled, open the can and scoop out the solid coconut cream into a mixing bowl. Discard the liquid or reserve it for another recipe.
- Add the can of coconut cream to the mixing bowl and use an electric mixer to beat the coconut cream and coconut milk together until smooth and creamy.
- Add in the agave syrup, vanilla extract, and a pinch of sea salt, and mix until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This should take around 20-25 minutes.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2-3 hours or until solid.
- When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften. Serve in bowls or ice cream cones, and enjoy!
FAQ Making Plant-based Coconut Ice Cream
Can I use any plant-based milk to make coconut ice cream?
Coconut milk is the best option when making coconut ice cream as it is thick and creamy, and provides the right consistency for ice cream. Other plant-based milks such as almond milk or soy milk may be used, but the ice cream may have a thinner consistency.
Do I need an ice cream maker to make coconut ice cream?
No, an ice cream maker is not required. However, an ice cream maker will help to create a smoother and creamier texture, as it helps to break up ice crystals that form during the freezing process.
Can I substitute sugar for a natural sweetener when making coconut ice cream?
Yes, natural sweeteners such as maple syrup, agave nectar, or coconut sugar may be used as a substitute for sugar. However, keep in mind that the sweetness level may vary, and adjustments may need to be made.
How long does coconut ice cream need to freeze?
Coconut ice cream typically needs to freeze for at least 4-6 hours, or until firm. The amount of time required may vary depending on the freezer temperature and the size of the container.
