Yummy Creamy Vegan Ice Cream Recipe
Everyone needs a bit of ice cream in their life every once in a while. This version is creamy, decadent, and the perfect base for any flavors you'd like to add. So, what's the secret ingredient? Canned coconut milk.
Non-Dairy Ice Cream (No Ice-Cream Maker Required!)
1 can coconut milk (full-fat)
1 cup cashew milk (or non-dairy milk of choice)
2 tsp cornstarch
1 tbsp maple syrup (or syrup of your choice)
1 tsp vanilla extract
1/2 tsp sea salt
Cooking Instructions
Heat a medium pot over your stovetop.
In a small bowl, combine cornstarch and 1 tbsp cold water.
Add all ingredients (except cornstarch) into your pot. Stir for about 2 minutes.
Add your cornstarch mixture to the pot, stirring in quickly before lumps begin to form.
Let cook for about 3 more minutes, stirring constantly, until a thick, creamy consistency is achieved.
Turn of your stove, remove your pot from the heat, and let cool for about 40 minutes.
Distribute mixture into 1-2 ice trays, and freeze for at least 4 hours.
Pop out ice cream cubes, and blend/process until smooth (with no extra liquid). Here you can add any additional ingredients you'd like (cinnamon, cocoa powder, frozen fruit, ect.)
If necessary, after blending, transfer into a container and freeze for an extra hour. Then, let thaw for 10-15 minutes, and scoop out your ice cream! Serve with any toppings you'd like.
Store Bough Vegan Ice Creams
