It's ice cream season! This rich and satisfying version is our family's staple. We usually just make vanilla (with the occasional mix-ins), but the chocolate variation is a nice treat.
Homemade Vanilla Ice Cream (Non-Dairy)
1 can regular coconut milk
1 1/4 cup non-dairy milk of choice (almond, soy, rice, hemp)
1/2 cup sugar
2 TB arrowroot powder or cornstarch
1 TB vanilla extract or 1/2 vanilla bean, scraped
Combine coconut milk and non-dairy milk in a saucepan over medium heat. Before it gets too warm, pour a little of the mixture (1/4 to 1/2 cup) out into a small bowl, add arrowroot/cornstarch and whisk together until combined. Add the sugar (and scraped vanilla bean, if using) and bring the mixture in the saucepan to a boil. Once it boils, turn off the heat and whisk in the cornstarch slurry and the vanilla extract. It will thicken as it cools. Cool in the fridge for at least 2-3 hours or until completely chilled before freezing in an ice cream maker for about 20-25 minutes.
Chocolate variation: Add 1/4 cup cocoa and 1/2 cup chocolate chips to the saucepan along with the sugar.
Mint-chocolate chip variation: Add about 15 fresh peppermint leaves to the coconut/non-dairy milk mixture and allow them to steep as the milk heats; strain leaves out before chilling the mixture. (Alternatively, add 1TB peppermint extract after boiling.) In last few minutes of freezing in the ice cream maker, mix in 1/2 cup finely chopped non-dairy dark chocolate chips.
Serving suggestion: Try this with Rich Chocolate Fudge Sauce for a truly decadent dessert!
Recipe adapted from The Vegan Scoop by Wheeler del Toro