Ice Cream with an ultra silky texture, a bowl of this coconut concoction brings pure pleasure!
Searching recipes for vegan Vanilla Bean Ice Cream, version after version of this recipe came up, but I believe I've traced the base recipe back to Ashley McLaughlin from a post on Food52. She describes how many coconut milk ice creams churn to a lovely, soft serve texture in the ice cream maker but then freeze to solid rocks and form ice crystals when placed into the freezer.
Her trick to maintain a decent (softer) texture even when frozen is to incorporate the use of arrowroot, liquid sweetener and vodka. I took her arrowroot advice and used the only liquid sweetener I had in my pantry, agave (she also suggests brown rice syrup or coconut nectar, and in other recipes I've seen light corn syrup used), and subbed vanilla extract for the vodka (my homemade vanilla is simply vanilla flavored vodka).
And I'd call this recipe a total success!! Silky and creamy right out of the maker, it also freezes nicely, but not rock solid.
Notes for success:
- Ice cream canister MUST be frozen for at least 24 hours
- cream MUST be fully chilled before churned
1 Tbs arrowroot starch
1/4 cup agave
1/3 cup granulated sugar
1 vanilla bean
2 tsp vanilla extract
Open cans of coconut milk and pour into a medium-sized pot. Remove 2-3 Tbs into a small bowl and whisk in the arrowroot starch. Whisk until smooth.
Return the arrowroot mixture to the pot, add the agave and sugar. Cut the vanilla bean in half lengthwise and scrape the seeds into the coconut milk. Heat over medium heat, whisking often, until simmering. Simmer for about a minute - whisking constantly - then remove from heat. Add the vanilla extract and stir to combine.
Pour cream into a covered container and place into the refrigerator until completely chilled. (Don't be tempted to churn warm cream... I can say from impatient experience that this will result in your canister unfreezing too quickly and cream that never becomes ice cream.)
When chilled, remove frozen ice cream maker canister from the freezer and pour in cream. Proceed according to your manufacturer instructions until ice cream is churned into a lovely soft serve texture.
Serve immediately, or alternatively, place into a covered freezer-safe container and freeze. When ready to serve frozen ice cream, allow to sit on the counter a few minutes, then scoop and serve.
