Vegan Vanilla Ice Cream, the perfect base for building Sundays or topping pie. No refined sugar.

Vanilla Bean Ice Cream

While I love to explore fun flavours like Rocky Road or Cookies And Cream, there’s always a place in my heart (and bowl) for good old vanilla… My favourite building block to the perfect ice cream sunday, and the only flavour you’ll find topping my pie.

Vegan Vanilla Ice Cream, the perfect base for building Sundays or topping pie. No refined sugar.

This ice cream gets a double hit of vanilla, one from extract, and one from a bean (check out those pretty vanilla specks!). Also, unlike most of my ice creams, the base is cooked. I’ve been a little apprehensive about starch thickened bases, as I’d heard that they can taste like pudding instead of ice cream. My concerns were totally unjustified, as the taste and texture were totally amazing! Just remember to give yourself plenty of chill time. You want the base already cold before you start churning (so it freezes properly).

Vegan Vanilla Ice Cream, the perfect base for building Sundays or topping pie. No refined sugar.

What’s your favourite ice cream flavour?

 

Vanilla Bean Ice Cream

Recipe Type: dessert
Makes: 1 liter (approx.)

Vegan Vanilla Ice Cream, the perfect base for building Sundays or topping pie. No refined sugar.

The perfect base for building Sundays or topping pie.

Ingredients:

  • 2 (13.5oz/400ml) cans Coconut Milk (full fat), well shaken
  • 2 tbsp Tapioca Starch
  • 2/3 cup Pure Maple Syrup
  • 1/8 tsp Salt
  • 1 Vanilla Bean
  • 1 tsp Vanilla Extract

Instructions:

In a medium saucepan, whisk together the coconut milk and tapioca starch until thoroughly combined. Whisk in the maple syrup and salt.

With a pairing knife, split the vanilla bean length wise. Then using the tip of the knife, scrape out the caviar and stir it into the coconut milk mixture.

Cook the coconut milk mixture until thickened and starting to bubble (should look like runny pudding), whisking frequently. Remove from heat and stir in the vanilla extract.

Pour into a clean container, cover and refrigerate until cold (about 4 hours, but I leave mine overnight).

Whisk the mixture to even out any lumps, then pour into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (I ran it in my machine for 25 minutes).

Transfer ice cream into a freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze until firm (at least 3 hours).

http://www.themisfitbaker.com

 

Vegan Vanilla Ice Cream, the perfect base for building Sundays or topping pie. No refined sugar.

 

 

Things you may need:


 

15 thoughts on “Vanilla Bean Ice Cream

  1. Strength and Sunshine

    That looks so creamy and vanilly-perfect!
    My favorite flavor evolved over the years starting with strawberry, then Neapolitan, then coffee ice cream! But whenever soft serve was an option, vanilla chocolate twist rained supreme!

    Reply
  2. Deryn | Running on Real Food

    I wonder how this would be without an ice cream maker…if you just stirred it every 30 minutes or so while it’s freezing maybe? That is some beautiful looking ice cream! It’s just asking to be paired with apple crisp or strawberry rhubarb crumble!

    Reply
    1. Starr @ The Misfit Baker

      That sounds delicious! Or with any summer berry pie *drool*… I haven’t made this ice cream without an ice cream maker, but am sure that it would work (though the texture will likely be different and a tad icy). If you’re going to try it that way, still chill it thoroughly before freezing and press plastic wrap directly onto the ice cream mixture (these two steps may help prevent ice crystals from forming). And please, let me know how it goes 😃

      Reply

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