- 2 1/4 cup (555 mL) unsweetened vanilla oat milk
- 7 ounces (1 can) sweetened condensed coconut milk or condensed oat milk
- 1 can (13.5 ounces) coconut cream or soy milk
- 3/4 cup (150 g) granulated sugar*
- 2 tbsp vanilla extract
- 2 tbsp arrowroot starch or cornstarch
- Pinch of sea salt
- Optional: 1 tsp seeds from 1-2 vanilla beans
- Optional: 1/2 cup cocoa powder for chocolate coconut ice cream.
- Whisk: In a medium saucepan, whisk together all ingredients.
- Heat: Bring the saucepan to the stove, and turn the heat to medium-high heat. Whisk the mixture until it begins to simmer. Then reduce the heat to medium-low, and continue whisking the mixture for another 7-8 minutes, or until the mixture thickens and begins to pull away from the saucepan. This will be the vanilla custard.
- Cool: Pour the custard into a bowl, and allow the vanilla custard to cool at room temperature for 10 minutes. Then place the bowl into the refrigerator and chill until completely cool, about 4 hours. While the custard is cooling, place a 9″ loaf pan or baking dish into the freezer.
- Make the ice cream: Pour the cooled vanilla custard into the bowl of your ice cream maker, and follow the instructions for how to churn ice cream according to your machine’s instructions. Mine took about 35 minutes to make total.
- Chill: Scoop the ice cream into the chilled loaf pan, and chill the ice cream completely for 2 hours.
You can remove the added sugar bc it’s too sweet, but the ice cream is noticeably less “creamy”.