How to Make Perfect Coconut Milk Ice Cream
A recipe at the end of the quest for the ideal vegan ice cream
Moving to a very rural vegan farm, we found ourselves out of reach of store-bought ice cream, unless we started investing in dry ice. So began our long journey to make our own, which has resulted in some fairly terrible batches.
It seemed that everyone was making coconut milk ice creams with success, according to their blogs, but ours always resulted in a lot of clumpy coconut fat. Luckily, you can put lumpy ice cream on hot pie and just wait for it to melt a bit, so our failed attempts were never wasted. I wondered if we were pickier than others or just failing until I noticed others asking how to make their ice cream less grainy.
After years of trying we have found two secrets, first, the addition of coconut milk powder which (very unscientifically) appears to bind the milk together and prevent the fat from separating during chilling, and the key to extra creaminess which is to blend it like you’re trying to whip it into a foam.
You’ll need an ice cream maker for this recipe.
Vanilla Ice Cream
Ingredients:
- Three cups canned coconut milk
- Two tablespoons coconut milk powder
