Coconut Ice Cream

By Makinze GorePublished: Jun 24, 2019

Approved by the Delish Test Kitchen

2 Ratings

Parker feierbach

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Yields:

6 serving(s)

Prep Time:

10 mins

Total Time:

5 hrs 40 mins

Cal/Serv:

537

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We've learned that it's important to keep the bowl of our ice cream maker in the freezer at all times. It makes things a lot easier when a craving for homemade coconut or chocolate ice cream hits.

This coconut ice cream is no joke. Not only is it dairy-free but it's completely vegan, too. It's ultra-creamy with a sweet coconut flavor that only gets better topped with toasted coconut. We love it with the real vanilla bean, but you can easily use an additional teaspoon of vanilla extract if you don't want to use a vanilla bean.

Pro tip: Save the pod of your vanilla bean and place in a container of sugar for vanilla sugar or in a small jar of vodka for a homemade vanilla extract!

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Ingredients

Directions

1. Step 1The day before you plan to churn, freeze the bowl of your ice cream maker. Since your ice cream base will need to chill as well, we suggest making it the night before, too.
2. Step 2In a medium saucepan over medium heat, add coconut milk, sugars, and salt. Using a paring knife, cut vanilla bean in half lengthwise. Scrape the inside out with the back of a knife and add to coconut mixture. Bring to a boil and stir until sugars are dissolved.
3. Step 3Place cornstarch in a small bowl. Ladle out about 1 cup of boiling coconut milk and add to cornstarch, whisking until dissolved. Pour slurry into saucepan and stir to combine. Reduce heat and let simmer until mixture is thickened, about 3 minutes. To check if your mixture is thick enough, coat the back of a wooden spoon and swipe your finger through it. Your finger should leave a clean line. Remove from heat.
4. Step 4 Whisk in vanilla extract, then pour mixture into a large bowl and refrigerate until completely chilled, 3 hours and up to overnight.
5. Step 5When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer's instructions, about 15 minutes. When ice cream is soft-serve consistency, transfer to a freezer-safe container and freeze until hardened, 2 to 3 hours, up to overnight.