Take summer by creamy storm with this decadent vegan ice cream recipe. I use just six ingredients to create a chilled dessert that scoops like the real thing. And because I love ice cream so much, I've also included two bonus recipes for the perfect toppings!
1vanilla beansplit lengthwise and seeds scraped out
For Ice Cream:
Place coconut milk, cane sugar, maple syrup, vanilla bean and seeds, arrowroot powder and sea salt into sauce pan. Whisk until smooth. Heat over medium, whisking constantly until mixture comes to a gentle boil. Boil 1-2 minutes, continuing to whisk constantly. Pour into a clean bowl and allow to cool to room temperature. Cover and chill until very cold.
Follow manufacturer instructions for churning ice cream. Transfer to an airtight, freezer-safe container. Freeze until firm enough to scoop, preferably overnight.
Serve with desired toppings.
For Chocolate Crackle:
Set a heat-safe glass bowl over a pan of simmering water. Melt the chocolate with coconut oil. Add a pinch of sea salt. Remove from heat and allow to cool a bit before using. If the sauce is too hot, it won't solidify quickly enough to form the shell. If it gets too cold, it will be too gloppy for a thin enough shell.
For Fruit Compote:
Combine all ingredients except fruit in a saucepan. Whisk until combined. Bring to a boil and cook, whisking constantly, for 1-2 minutes. The mixture will be very thick. Remove from heat and add the fruit. Stir well. Transfer to an air-tight jar and store in the refrigerator until ready to use. Best if used within 3-4 days. Serve chilled or warmed.
Swap arrowroot powder with cornstarch or tapioca starch.
Not all coconut milk brands have the same amount of fat. Choose one with high-fat content, or use coconut cream.
For the fruit compote, use mixed berries or the berry of your choice.