Vegan Coconut Ice Cream
If you’ve got vegan friends coming over, make this coconut ice cream recipe, a dairy-free dessert that transports you to sandy beaches with each spoonful. This homemade delight is splendid for sunny afternoons, BBQ parties, or whenever you need a sweet escape. Coconut ice cream has its roots in tropical...
Ingredients
- 1cupunsweetened shredded coconut
- 1tbsppure vanilla extract
- 1/4tspsalt
- 1/4cupcorn syrup
- 3/4cupgranulated sugar
- 2canfull-fat coconut milk
How to make Vegan Coconut Ice Cream
In a medium saucepan, combine coconut milk, corn syrup, sugar, and salt.
Heat the mixture over medium heat, stirring until the sugar is fully dissolved.
Remove from heat and stir in the vanilla extract.
Let the mixture cool completely, then refrigerate for at least 2 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
In the last few minutes of churning, add the shredded coconut. For an extra tropical twist, add a handful of chopped pineapple or mango during the last few minutes of churning.
Transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.
Tips & Tricks
Ensure the mixture is completely chilled before churning for the best texture.
Serve the ice cream in coconut shells for an authentic tropical experience.
FAQS
How do I make vegan coconut ice cream without an ice cream maker?
If you don't have an ice cream maker, you can still make vegan coconut ice cream by pouring the chilled mixture into a shallow dish and placing it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals until it reaches a creamy consistency, usually about 3-4 hours.
What are some good substitutions for the ingredients in vegan coconut ice cream?
You can substitute the corn syrup with maple syrup or agave nectar for a different sweetness profile. If you want a lower-fat option, you can use light coconut milk instead of full-fat, but keep in mind that the texture may be less creamy. For a nut-free version, ensure that your vanilla extract is also nut-free.
How should I store homemade vegan coconut ice cream?
Store your homemade vegan coconut ice cream in an airtight container in the freezer. It can last for up to 2 weeks, but for the best texture, consume it within a week. If it becomes too hard, let it sit at room temperature for a few minutes before scooping.
What can I pair with vegan coconut ice cream for a delicious dessert?
Vegan coconut ice cream pairs beautifully with fresh tropical fruits like pineapple, mango, or berries. You can also serve it with a drizzle of chocolate sauce or a sprinkle of toasted nuts for added flavor and texture.
Is this vegan coconut ice cream recipe suitable for gluten-free diets?
Yes, this vegan coconut ice cream recipe is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Just ensure that any additional toppings or mix-ins you use are also gluten-free if you're serving it to someone with gluten sensitivities.
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