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Vegan Coconut Ice Cream Recipe

Use cornstarch to add extra smoothness to this creamy, yet animal product-free, dessert recipe that is full of fresh coconut flavour.

| July 2019

coconut-ice-cream
Photo from Adobe Stock/Инесса Шустикова

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.

Serves 6
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:

judes-ice-cream-dessertsIndulge in a collection of innovative, lip-smackingly brilliant recipes celebrating ice-cream and the desserts that accompany it. This beautiful cookbook starts with a chapter on how to make classic and more unusual ice-cream flavours as well as sorbets and vegan options (from Strawberry and Buttermilk, No-churn Flat White Coffee to Vegan Coconut Ice Cream). Then ice-cream desserts and celebration recipes take centre stage, bringing fun to the kitchen (from Stacked Ice Cream Cheesecake with figs and cinnamon to Lemon Meringue Ice Cream Pie). Decadent desserts that are the perfect companion to ice cream, like Collapsed Espresso Cake, add a baking element, whilst sundaes, shakes and cocktails give inspiration for all-hours entertaining. Toppings, of course, are showcased, with sauces, chunky honeycomb, homemade waffle cones, marshmallows and salted pecan brittle on offer so you can decorate and create your own desserts. This joyful selection is an homage to one of our favourite foods and, in the hands of the award-winning British brand Jude's, you know these recipes will be exciting and packed with flavour.

Reprinted with permission from Jude’s Ice Cream and Desserts: Scoops, Bakes, Shakes and Sauces by 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.


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