In our household, ice cream is an absolute staple! The first time I tried vegan ice cream was long before I actually went vegan, on a trip to Ubud, Bali. There were a few great ice-cream stores there serving coconut ice cream in half a coconut husk/shell. It was the perfect treat for the humid weather, and we ended up getting an ice cream almost every day.
After going vegan, I bought an ice cream maker to experiment with my own creations.
This is a simple, creamy and delicious coconut based ice cream with vanilla bean. It’s easy to make and is a great accompaniment to other desserts (like apple crumble, pudding or even pancakes), or made into a sundae with your toppings of choice. I love to top mine with melted dark chocolate and toasted, salted coconut flakes for a bit of crunch. It also tastes great as is, simple and refreshing!
If you have the space, try to keep your ice cream maker bowl in the freezer so you can have ice cream whenever the mood strikes!
Vegan Coconut Vanilla Bean Ice Cream
- Ice Cream Maker
- 800 ml coconut cream (from a can - see notes)
- 1/2 cup maple OR agave syrup
- 2 tsp vanilla bean paste
- pinch of salt
Prepare the ice cream maker
- A day or two before making this recipe, place your ice cream maker in the freezer. It needs to chill for at least 24 hours before use - this is crucial! See notes at the bottom for more info.
- Empty coconut cream into a large mixing bowl, scooping out the cream and leaving the watery part in the can. You can discard the watery part or save it for something else.
- Whisk in the syrup, vanilla bean paste and salt until combined.
- Taste the mix and add extra syrup, salt or vanilla if desired.
- Pour the mixture into your pre-frozen ice cream maker and churn until peaks form and it looks like a soft serve consistency (this usually takes 15-25 minutes).
- If you don't mind soft-serve consistency, you can eat it straight away! If you prefer a more solid consistency you can chill it in a metal loaf pan in the freezer for a few hours.