Thai-style Coconut Ice Cream, Entirely Plant-Based
Crave for a heavenly vegan coconut ice cream that'll make you think you're in paradise? This tantalizing treat is inspired by my numerous trips to Thailand! Here's a pro-tip for making soft serve-free coconut ice cream: The base must be chill af before churning in the ice cream maker. Chill it for at least three hours or preferably overnight for the best freakin' results! If perfection is what you're after, give it some extra hours in the freezer.
I like adding natural coconut flavoring to enhance the flavor, but it's also fantastic with vanilla extract. Fancy it crunchier? Throw in more shredded coconut! You can even mix in cacao powder or fruit. Personally, I keep it simple, but hey, It's all about personal preference, right?
This fabulous allergy-friendly dessert is a dream come true for those with dietary restrictions. It's dairy-free, gluten-free, soy-free, egg-free, and nut-free. So, what's the deal with coconuts, eh? They're like manna from heaven!
Serves 4-6
Easy peasy
Prep: 10 mins
Ingredients:- 3 1/2 cups full-fat coconut cream (opt for brands like Whole Foods 365 or Aroy-D)[2][4]- 3/4 cup raw agave nectar[1]- 1/4 tsp Celtic sea salt- 2 1/2 Tbsp arrowroot starch- 1 cup organic shredded coconut- 1 tsp alcohol-free coconut flavor or natural vanilla extract[1]- Organic soaked and dehydrated nuts for garnish (optional)
Instructions:1. Stir the arrowroot into 1/2 cup of cold coconut milk.[3]2. Heat the rest of the coconut milk, agave, and salt in a saucepan until well combined.[5]3. Stir in the arrowroot mixture and cook on medium/low heat until thickened - around 5 minutes.[3]4. Stir in the coconut essence and shredded coconut. Allow to cool.[1]5. Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable).[1]6. Process in an ice cream maker according to the manufacturer's instructions.[1]7. Freeze for at least 4 hours to solidify. For a firmer texture, go longer.[1][3]8. Serve garnished with nuts and toasted coconut flakes (if it makes it that far!) YUM!9. If texture becomes grainy, give it a quick whirl in the blender before serving.[2][4]
Enrichment Data: [2][3][4][5]
Mastering the art of creating a firmer yet creamy vegan coconut ice cream involves a few key elements:
- Select high-quality full-fat coconut milk for a richer, smoother base.
- Refrigerate the mixture thoroughly before churning to prevent ice crystals from forming.
- Use an ice cream maker to blend air and break down ice crystals, resulting in a smoother texture.
- Consider adding thickeners like arrowroot powder or tapioca starch.
- Whisk well before use to ensure smoothness, and stir continuously during cooking.
By following these tips, you can create a delectable, grain-free, and creamy vegan coconut ice cream that'll send your taste buds on a tropical vacation!
- For a better flavor, consider adding alcohol-free coconut flavoring or natural vanilla extract to the coconut ice cream mix.
- If you prefer a crunchier texture, throw in more shredded coconut to the ice cream before churning.
- Don't forget, you can also mix in cacao powder or fruit to customize the flavor of your coconut ice cream.
