• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Freebies
  • Smoothie Challenge
  • Get In Touch

Vegan Test Kitchen

  • Instagram
  • Pinterest
  • Twitter
Home » Dessert » Coconut Ice Cream
Coconut Ice Cream

Dessert

Coconut Ice Cream

 

Print

Coconut Ice Cream

There is nothing I love more than a homemade batch of vegan coconut ice cream! It's cool and refreshing and sinfully sweet. Try it this weekend, you won't be disappointed.

Course Dessert
Cuisine American, Italian, Vegan
Prep Time 10 minutes
Servings 4
Author Vegan Test Kitchen

Ingredients

  • 2 (14 oz) cans coconut milk
  • 2 tbsp cornstarch
  • 1/2 c organic sugar
  • 1/4 c light corn syrup
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract we used Madagascar Bourbon

Instructions

  1. Vigorously shake both cans of coconut milk to disperse evenly. 

  2. In a small bowl whisk together 1/4 c of coconut milk with the cornstarch and set aside.

  3. In a large saucepan mix the remaining coconut milk with the sugar, corn syrup, sea salt and vanilla. 

  4. Cook over medium-high heat for approximately 5-7 minutes, whisking frequently, until small bubbles appear at the edges of the pan. 

  5. Reduce to medium. Whisk the cornstarch mixture again and slowly pour into the saucepan, whisking to combine.

  6. Cook until thickened, making sure to scrape the bottom of the pan frequently, approximately 30 seconds.

  7. Transfer to a blender and mix on high for 1 minute.

  8. Pour into a large bowl and cool for 15 minutes or until no longer steaming.

  9. Cover with a lid or plastic wrap and chill in the refrigerator for 6 hours or up to 24 hours.

  10. Remove from refrigerator and whisk again until smooth. 

  11. Transfer to an ice cream maker and churn until it resembles soft-serve consistency and registers 22-23 degrees. 

  12. Transfer to an airtight container and cover. Pop in the freezer for 6 hours more!

  13. Remove from the freezer, top with your favorite toppings and serve. 

Notes & More

May be frozen for up to 2 weeks.

Recipe adapted.

SaveSave

SaveSave

Fan Favorites

Categories: Dessert Tags: coconut, ice cream, kitchen-insiders

Previous Post: « May Income Report
Next Post: Vegan Wine Guide »

Reader Interactions

Share Your Feedback! Cancel reply

Primary Sidebar

find us on the interwebs

  • Instagram
  • Pinterest
  • Twitter

CEO of Snack Time

Vegan Test Kitchen

The recommended place to find nourishing plant-based recipes, essential kitchen gadgets and the best cruelty-free products for the home. Read more about who we are.

Assistant to the CEO

Shop Kitchen Favorites ♡

Foodie Gift Guide

Start Your Own Food Blog

Discover everything you need to create your own beautiful food blog.

Learn More

Footer

Privacy & Cookies. This website uses cookies and is GDPR Compliant. Privacy Policy
  • Instagram
  • Pinterest
  • Twitter

Vegan Test Kitchen

The recommended place to find nourishing plant-based recipes, essential kitchen gadgets and cruelty-free products for your home. Keep your family healthy and happy.

Navigation

  • Home
  • Recipes
  • Shop
  • Freebie
  • Who We Are
  • Smoothie Challenge
  • Ultimate Foodie Gift Guide

Store

  • Shop

Policies

  • Affiliate Disclosure
  • Comment Policy
  • Health & Nutrition Disclaimer
  • Photo & Recipe Policy
  • Privacy Policy
  • Terms of Service

©2019 Vegan Test Kitchen — all rights reserved. Terms of Service | Privacy Policy | Site Map