Vegan Coconut Milk Ice Cream with Coconut Sugar Recipe
Vegan ice cream has become a popular choice for those looking to enjoy a sweet treat without any animal products. One of the most delicious and healthy versions is made with coconut milk and coconut sugar. This combination creates a rich flavor, creamy texture, and natural sweetness without refined sugars. It’s perfect for anyone, especially those with dairy allergies or following a vegan diet.
Ingredients:
– 400 ml full-fat coconut milk (you can use canned coconut milk or fresh-pressed from grated coconut)
– 150 ml light coconut milk
– 100 grams coconut sugar (adjust according to desired sweetness)
– 1 teaspoon vanilla extract (optional, for added aroma)
– A pinch of sea salt (to balance the sweetness)
Instructions:
1. Prepare the Coconut Milk Mixture
In a medium-sized saucepan, combine the full-fat coconut milk, light coconut milk, and coconut sugar. Stir the mixture over medium heat until the sugar completely dissolves, making sure not to boil the milk. This step is important to integrate the flavors and ensure the sugar is well-incorporated.
2. Add Vanilla and Salt
Once the sugar has dissolved, add the vanilla extract (if using) and a pinch of sea salt. Stir until well combined. The vanilla enhances the flavor, while the salt balances the sweetness and brings out the natural richness of the coconut milk.
3. Cool the Mixture
Remove the saucepan from heat and allow the mixture to cool to room temperature. Once it has cooled, transfer the mixture to a container, cover, and refrigerate for at least 4 hours or overnight. This chilling step is crucial to ensure the mixture thickens properly when churned.
4. Churn the Ice Cream
After the mixture has chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for churning. If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze it, stirring every 30 minutes for about 2–3 hours to prevent ice crystals from forming and to achieve a smooth texture.
5. Freeze and Serve
Once the mixture reaches a soft-serve consistency, transfer it to a lidded container and freeze for an additional 2–4 hours or until firm. When ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly before scooping.
Optional Toppings:
– Fresh fruits (like mango, berries, or shredded coconut)
– Nuts (almonds, cashews, or pistachios)
– Drizzle of coconut nectar or dark chocolate sauce
Tips:
– For a creamier texture, ensure that the full-fat coconut milk is cold before starting.
– You can customize this recipe by adding chocolate chips, caramel swirls, or even matcha powder to the mix before freezing.
Enjoy your homemade vegan coconut milk ice cream with coconut sugar, a delightful and healthier dessert perfect for any occasion!
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