After months of experimentation and countless not-quite-right spoonfuls of creamy treats, I have finally developed the vanilla ice cream of my dreams.
It took some work, let me tell you. I tried variation upon variation, but nothing tasted truly as good as dairy milk ice cream. Banana ice cream has an overwhelming banana flavour. It’s delicious, but just wouldn’t feel right on top of apple pie. Coconut flavour shines through ice cream using solely coconut milk. I wanted vanilla!
This vanilla ice cream uses a mixture of coconut milk and almond milk. Coconut milk provides the fat and the creaminess necessary for a true ice cream treat. Almond milk adds a lovely nutty flavour, and balances out the coconut taste so that it’s not even noticeable.
Like all my ice cream recipes, you don’t need an ice cream maker. It’s probably a good idea to make this on a day when you can hang around your house for a few hours, since you’ll be doing some manual churning. In the meantime, why don’t you make some pumpkin pie?
- One 398ml can full-fat coconut milk, chilled overnight in the fridge
- 1 cup almond milk
- 2 Tablespoons vanilla extract
- 3 Tablespoons white sugar
- ¼ tsp table salt
- Open the can of coconut milk and scoop off the top, fatty layer into a medium mixing bowl (stainless steel works best). Discard the leftover coconut water, or use in a smoothie.
- Add the almond milk, vanilla extract, sugar, and salt. Whisk together until the sugar has dissolved (about 2 minutes).
- Place the bowl in the freezer. Whisk and stir every half hour until frozen (anywhere from 3-4 hours, depending if you want a soft-serve texture or hard ice cream).