Uploaded September 2024 | Updated September 2026, 1 hour ago
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This recipe makes a lovely, smooth, creamy and completely dairy-free “nice” cream, nearly indistinguishable from regular vanilla ice cream. Those who enjoy coconut will enjoy the hint of it in the finished product; those who are unaware of it might not notice it at all. The high fat content from including the coconut cream (unsweetened; do not use “cream of coconut” instead) will help to ensure that the mixture is creamy; use of xylitol can also help to ensure that it does not set too hard, but of course be aware of the various ramifications of using and consuming xylitol. Once the ice cream has been frozen as much as it can be in the ice cream freezer, store it in a freezer for up to 2 weeks, allowing it to come up in temperature before consuming so that it is properly soft.
Serve the finished ice cream plain, or with something like a strawberry sauce, caramel sauce, or chocolate sauce. To make a vegan chocolate ganache, heat a can of coconut milk or cream to the simmer and pour over half a pound of chopped semisweet (70%) chocolate. These proportions, roughly 2:1 milk to chocolate, should yield a ganache of a saucy consistency.
Equipment:
medium to large saucepan, at least 2 qt capacity
ice cream freezer
Ingredients:
2 cans coconut milk 27-28 oz
1 can coconut cream 13.5-19 oz
3/4 cup sugar up to a cup
2 Tbsp xylitol optional
2 tsp vanilla
1/4 tsp salt
Procedure:
1. In a large saucepan, combine the coconut milk and cream with the salt, sugar and optional xylitol.
2. Bring the mixture to a gentle simmer, stir well to ensure that everything dissolves, and remove promptly from the heat.
3. Allow the mixture to cool; shock in ice water if possible.
4. Stir in the vanilla and chill the mixture until cold, possibly overnight.
5. Chill the mixture in 1.5-2 quart ice cream freezer, or in batches in a smaller one.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This recipe makes a lovely, smooth, creamy and completely dairy-free “nice” cream, nearly indistinguishable from regular vanilla ice cream. Those who enjoy coconut will enjoy the hint of it in the finished product; those who are unaware of it might not notice it at all. The high fat content from including the coconut cream (unsweetened; do not use “cream of coconut” instead) will help to ensure that the mixture is creamy; use of xylitol can also help to ensure that it does not set too hard, but of course be aware of the various ramifications of using and consuming xylitol. Once the ice cream has been frozen as much as it can be in the ice cream freezer, store it in a freezer for up to 2 weeks, allowing it to come up in temperature before consuming so that it is properly soft.
Serve the finished ice cream plain, or with something like a strawberry sauce, caramel sauce, or chocolate sauce. To make a vegan chocolate ganache, heat a can of coconut milk or cream to the simmer and pour over half a pound of chopped semisweet (70%) chocolate. These proportions, roughly 2:1 milk to chocolate, should yield a ganache of a saucy consistency.
Equipment:
medium to large saucepan, at least 2 qt capacity
ice cream freezer
Ingredients:
2 cans coconut milk 27-28 oz
1 can coconut cream 13.5-19 oz
3/4 cup sugar up to a cup
2 Tbsp xylitol optional
2 tsp vanilla
1/4 tsp salt
Procedure:
1. In a large saucepan, combine the coconut milk and cream with the salt, sugar and optional xylitol.
2. Bring the mixture to a gentle simmer, stir well to ensure that everything dissolves, and remove promptly from the heat.
3. Allow the mixture to cool; shock in ice water if possible.
4. Stir in the vanilla and chill the mixture until cold, possibly overnight.
5. Chill the mixture in 1.5-2 quart ice cream freezer, or in batches in a smaller one.
Music: bensound.com/royalty-free-music
