Vegan vanilla ice cream served in wafers

Vegan vanilla ice cream

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(1 ratings)

Prep: 25 mins Cook: 20 mins Plus chilling and churning

Easy

Serves 10

Indulge in our dairy-free and egg-free vanilla ice cream, the perfect dessert for summer as part of a vegan menu. Serve on its own or try with fresh berries

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan

Nutrition: Per serving

  • kcal220
  • fat13g
  • saturates12g
  • carbs23g
  • sugars20g
  • fibre0g
  • protein1g
  • salt0.5g
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Ingredients

  • 2 x 400g cans coconut milk (not light)
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 175g caster sugar
  • 1 tsp sea salt flakes
  • 1 vanilla pod or 1 tbsp vanilla bean paste
  • 2 tbsp cornflour
  • a pinch turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

Method

  1. 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. Put the seeds and the pod, or vanilla paste, into the pan. Warm on a low heat for 10 mins until the sugar has melted and the mixture starts to steam.

  2. Mix the cornflour with the reserved coconut milk in a small bowl until smooth. Pour into the hot milk, and continually whisking, heat for another 5-10 mins until the mixture thickens to a pourable custard consistency. Strain into a bowl, and cover. Leave to cool, then chill for at least 2 hrs. 

  3. Pour the chilled mix into an ice cream maker, and churn for 20-30 mins until you get a soft scoop ice cream. Transfer to a sealable container and freeze for up to 3 months until ready to serve. If you don’t have an ice cream maker, pour the chilled mix into a wide-based plastic tub or dish. Freeze for 2-3 hrs, 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.

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Comments, questions and tips

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Danielle Taylor's picture
Danielle Taylor
31st Aug, 2019
3.05
Would avoid adding turmeric, taints the flavour! I subbed 1/4 of the coconut milk for oatly cream for extra creaminess which was great!
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