Cool and creamy, light yet rich, ice cream has the ability to satisfy your cravings without filling you up. It’s these qualities that make frozen treats the perfect ending to just about any meal.
Making dairy-free versions of traditional desserts often involves a few extra steps, from making a nut-based milk or cream to replacing an egg by mixing ground flax seeds with water. These additional steps can put home cooks off, as they take extra time and ingredients, and create more dirty dishes, too. This recipe for vegan ice cream is the exception — it’s actually easier and faster than ones with traditional dairy and egg ice cream bases. It can easily be done by beginners and experienced ice cream churners alike. There’s no extended time spent over the stove awaiting the moment the custard thickens and no reason to worry that you’ll scramble the eggs if your mixture cooks too long. All you need to do for this ice cream is warm coconut milk and thicken it with a little dissolved arrowroot powder before cooling and churning — it’s that easy! Infusing the milk with vanilla bean adds great flavor but can be skipped in a pinch. This ice cream is the perfect base for a variety of mix-ins, and some of my favorites are included below.