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This vegan ice cream is so easy to create at home. It’s unexpectedly creamy, with a fresh coconut flavour that makes your mind instantly wander to tropical islands. We’ve used cornflour for extra smoothness and love serving it with toasted coconut flakes, which give nutty taste and texture, but if that’s not your thing, simply serve it straight up.
Makes 1 litre (1 3/4 pints)
- 1 x 400g (14oz) can coconut milk
- 1 tablespoon cornflour
- 300ml (1/2 pint) coconut cream
- 175g (6oz) agave syrup (or honey, for a non-vegan option)
- 1/4 teaspoon fine salt
- Handful of coconut flakes,toasted, to serve (optional)
Combine 1 tablespoon of the coconut milk with the cornflour to make a paste. Gradually add a further 2 tablespoons of the coconut milk, stirring constantly. Pour the remaining coconut milk into a saucepan over a low heat with the coconut cream and agave syrup. Bring slowly to a simmer, then stir in the cornflour paste and salt. Bring the mixture to the boil, stirring constantly until slightly thickened, then remove from the heat. Cover the pan, cool and chill in the refrigerator overnight, or if you don’t have time, for at least 2 hours.
Pour into an ice-cream machine and churn to a soft set following the manufacturer’s instructions, or until the blade stops. Spoon the soft ice cream into an airtight, freezerproof container and put in the freezer for at least 4 hours, or preferably overnight, until firm. Remove from the freezer and allow the ice cream to soften for 5-10 minutes before scooping. Serve with toasted coconut flakes, if using.
Also from Jude’s Ice Cream and Desserts: Scoops, Bakes, Shakes and Sauces:
Reprinted with permission fromJude’s Ice Cream and Desserts: Scoops, Bakes, Shakes and Saucesby Chow and Alex Mezger © 2019 Kyle Books, and photographs © Yuki Sugiura. No images may be used, in print, or electronically, without written consent from the publisher.