Dairy-free ice cream recipe: How to make vegan ice cream

Ingredients

• 2 x 400g cans coconut milk (not light)
• 175g caster sugar
• 1 tsp sea salt flakes
• 1 vanilla pod or 1 tbsp vanilla bean paste
• 2 tbsp cornflour
• a pinch turmeric

Method

Step one

Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later.

Add the sugar, salt and turmeric (for colour) to the pan.

Cut the vanilla pod in half lengthways (if using) and scrape the seeds out of both sides with the side of the knife.

Step two

Put the seeds and the pod, or vanilla paste, into the pan.

Warm on low heat for 10 mins until the sugar has melted and the mixture starts to steam.

Step three

Mix the cornflour with the reserved coconut milk in a small bowl until smooth.

Pour into the hot milk, and continue whisking, heat for another five to 10 mins until the mixture thickens to a pourable custard consistency.

Strain into a bowl, and cover. Leave to cool, then chill for at least two hours.

Step four

Pour the chilled mix into an ice cream maker, and churn for 20 to 30 mins until you get a soft scoop of ice cream.

Transfer to a sealable container and freeze for up to three months until ready to serve.

If you don’t have an ice cream maker, pour the chilled mixture into a wide-based plastic tub or dish.

Step five

Freeze for two to three hours, stirring the mix every 20 mins with a fork, to break up any large ice crystals, until soft ice cream.

Transfer to a smaller tub and freeze until ready to serve.

You should be able to scoop the ice cream easily from the freezer or leave for a few mins at room temperature to soften if you need to.

SOURCE