Basic Coconut Milk-Based Vegan Vanilla Ice Cream
Ingredients
- 4 cups coconut milk, divided
- 2 tablespoons tapioca starch
- 1 1/4 cup(s) granulated sugar
- 1/4 cup(s) brown-rice syrup
- 1/4 teaspoon(s) pure vanilla extract
- generous splash bourbon (optional)
Instructions
- Pour ¾ cup coconut milk into a small bowl. Whisk in the tapioca starch and set aside.
- In a saucepan, whisk together the remaining coconut milk, sugar and brown-rice syrup. Place over medium-high heat and whisk continuously until the mixture comes to a soft boil.
- Reduce the heat to medium-low and continue cooking for 5 more minutes—whisking each minute. While whisking, pour the coconut milk and tapioca mixture into the saucepan and whisk continuously. The mixture will thicken almost immediately.
- Remove the saucepan from heat and add the vanilla. Cover the mixture—preferably directly on top with plastic wrap to prevent a skin from forming—and refrigerate until cold, or overnight.
- Once cold, pour the liquid into a prepared ice cream maker, add the bourbon if using and churn until thickened to a soft-serve consistency—15 to 20 minutes.
- With a spatula, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until hard.
