The perfect coconut ice cream really does exist! And it’s 100% Dairy free! Our coconut milk powder is the baseline that sets the stage for this deliciously creamy ice cream. Held together with Perfect Gelato, and balanced with Glucose DE42, you’ll be looking for any excuse to make this wonderful plant-based ice cream at home.
Difficulty
Beginner
Ingredients
- 340g (1 ½ cups) Water
- 105g (½ cup) Coconut Milk Powder
- 75g (¼ cup + 1 tbsp) Sugar
- 50g (2 tbsp 1 tsp) Glucose Powder DE42
- 4g (¾ tsp) Salt
- 1.5g (¼ tsp) Perfect Gelato
- 1g (½ tsp) Mono & Diglyceride Flakes
- 75g (¼ cup + 1 tbsp) Neutral Flavored Oil
- ½ Vanilla Bean
Equipment
- Heavy Bottom Pot
- Hand Blender
- Ice Cream Churn
Timing
Active Time: 15 Minutes
Total Time: 4 Hours
Yield
1 Quart
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Blend Base
Mix together the dry ingredients.Pour the water into a heavy bottom pot.Use a hand blender to mix the water and sprinkle in the dry mixture.
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Emulsify Oil, Heat, and Blend Base
Once the dry ingredients have been mixed, continue blending as you incorporate the neutral flavored oil.Place the pot over medium heat and bring the mixture to a simmer.Once the mixture has simmered, remove it from the heat and blend once more with the hand blender for 1 minute.
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Chill, Add-Ins, and Churn
Place the plant based ice cream base in the refrigerator until completely cool. This will take about two hours.Once the base has been chilled you can turn this ice cream in the ice cream churn of your choosing.To incorporate add ins such as chocolate chips, nuts, or candy. Wait until the ice cream has begun to smooth. Once it begins to pull away from the sides of the churn you can add your add ins.Once the ice cream reaches a soft serve consistency remove it from the churn and place it into a sealed container. Freeze this for two hours before serving.This ice cream will last up to a month in the freezer.
Summary
Recipe Name
Author Name
Creamy Coconut Plant-Based Ice Cream
Modernist Pantry
Published On
Preparation Time
Total Time