This isn’t really a recipe that I have created – but my guests have requested so here it is! Very simple and only 3 ingredients. The original post that I found said you can do this without an ice cream maker but I haven’t tried it because I have one. Enjoy!
Here is the link to the original: https://www.theroastedroot.net/dairy-free-vanilla-ice-cream-vegan/
One of the questions I get is “is it healthier than store bought” – and the answer is: it depends. More details below the recipe.
TOTAL TIME: Prep: 10 min. Time in ice cream maker: 30 min. (total 2hrs 40 mins, inc chilling) YIELD: 12 scoops or about 6 servings of 3/4 cup (188 ml).
Ingredients
- 1 can (400 ml) of full fat coconut milk (ie doesn’t say Reduced Fat or Low Fat)
- 1/4 cup maple syrup
- 1/8 teaspoon salt (I don’t know why there is salt but I always put just a little in case it’s really necessary)
- 1/2 Tablespoon vanilla
Directions
- Transfer the bowl of your ice cream maker to the freezer and freeze for at least 24 hours before making the ice cream. This ensures the ice cream maker does its job properly by thoroughly freezing the base while churning air into it.
- Add the coconut milk, pure maple syrup and sea salt to a medium sized saucepan and heat over medium heat. Stir and heat the ingredients just until they are well-combined and creamy.
- Remove the ice cream base from the heat and stir in the vanilla extract.
- Transfer the vanilla ice cream base to an airtight container and refrigerate until completely chilled, about 2 hours (the length of time depends on how hot your liquid got).
- Place the frozen freezer bowl of the ice cream maker into your ice cream machine.
- Pour the chilled ice cream custard into the ice cream machine and follow the manufacturer instructions for operating it. Allow the ice cream to churn until thick and it reaches a soft serve consistency, about 20 to 30 minutes.
- Once your ice cream reaches the consistency of vanilla soft serve, you can serve it right away as is or freeze it for a traditional firmer consistency. Freeze until completely frozen, at least 2 hours.
Notes
Ice cream stays fresh in the freezer for up to 6 months.
If you don’t own an ice cream maker, skip the ice cream machine directions and simply freeze the vanilla ice cream base in an airtight container once everything is mixed together.
Above recipe serves about 12 scoops (this is what I made for a dinner of 10 people who each had a scoop on their pie, and there was some left over). So the info below is about per scoop.
Calories 85 kcal Fat 8g
Protein 1g Sat Fat 5g
Total Carbs 5g Sodium 80g
Fiber neg Sugar 5g
Now what about the the question “is it healthier than store bought?” Of course that depends on what you mean by healthier. I’ve done a comparison with the above (3 fresh and natural ingredients), Haagen-Dazs Vanilla (5 quite natural ingredients – milks, sugar, egg, vanilla) and Chapman’s Maple Walnut (10 ingredients including gums and preservatives). Both Haagen-Dazs and Chapman say that a serving is 3/4 cup (188 ml) which is much more than a scoop, which is why the info below is different from the table above. The info below is per 188 ml.
