dairy-free coconut icecream

cool and creamy, light yet rich, ice-cream has the ability to satisfy your cravings without filling you up. its 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 extra ingredients and create more dirty dishes too! this recipe for vegan ice-cream is the exception! it can easily be done by beginners and experienced ice-cream churners.

when freshly churned, this ice-cream is the perfect consistency, and if you time it right thats the best way to serve it. any leftovers can be stored in the freezer, just be sure to allow enough time for it to be soften before serving.

Ingredients:
2 cans full-fat coconut milk
6 tbsp maple syrup
1 vanilla bean split and seeds removed.
4 tsp arrowroot powder
1 tbsp vanilla extract

Method:

add coconut milk, syrup and vanilla pod and seeds to a medium pot, whisk to combine and bring to a simmer over medium-high heat, cover pot, reduce the heat to low and simmer for 5 minutes
dissolve arrowroot in 1 tbsp water, remove lid from pot and slowly drizzle in the arrowroot mixture, whisking constantly, as soon as the mixture returns to a simmer remove from the heat and whisk in the vanilla extract. transfer to a shallow bowl, remove the vanilla pod and set the mixture aside until it stops steaming and then place in the fridge until completely cool!!.
churn the ice-cream according to the manufacturers instructions. serve immediately or store in an airtight container in the freezer for up to 6 months

Mix ins:

mint chocolate chip :

 as ice-cream churns, add 1/4 tsp peppermint extract, once the mixture is ready add in 1/3 chipped dark chocolate and continue churning until combined.

strawberries: 

chop 2 fresh cups of strawberries, place in a bowl and add 2 tsp coconut sugar and 2 tsp maple syrup. then stir in to combine. set aside while ice-cream churns, once churned pour in the strawberry mixture and continue churning until combined

almond butter swirl:

as soon as ice-cream is churned, drizzle in 1/3 cup almond butter and continue churning for a few seconds more to distribute.