I figured out a way to have super creamy, non-icy, vegan, coconut milk ice cream!!!!!!!
And it’s incredibly easy. You’ll need 3 extra ingredients and they’ll make the world of difference without adding any more difficulty to the process.
Vodka – Just 1 tablespoon of vodka helps the ice cream to not freeze to a rock solid state because of its extra low freezing point. This will keep the ice cream slightly soft and much easier to scoop. You won’t taste the vodka at all.
Arrowroot Starch – This helps create a creamy texture and also helps avoid ice crystals from forming.
Brown Rice Syrup – The combination of this thick liquid sweetener and granulated sugar also helps the texture of the ice cream [instead of only granulated]. *Coconut nectar [vegan] and honey [not vegan] will also work. I'm not sure about maple syrup or agave.
I’m over on Food52’s Small Batch column today sharing all of the nitty gritty details about this silky smooth vegan vanilla bean coconut milk ice cream. Be sure to check it out!
And for another recipe utilizing this same method you definitely need to make my Vegan Candy Cane Ice Cream with a Chocolate Oatmeal Cookie Pie. It is the weekend!
Sprinkles + chocolate chips are always welcome additions in my bowl. Enjoy!