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Vanilla Ice Cream

Homemade dairy-free ice cream like no other
Prep Time15 mins
Bowl-freezing, churning & freezing9 hrs
Course: Dessert
Cuisine: Global
Keyword: birthday, gluten-free


  • Ice cream maker


  • 1 1/2 cups coconut cream
  • 1 1/2 cups soy milk or other plant milk
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tbsp vanilla essence or a scraping from half a vanilla pod


  • First, make sure you’ve frozen your ice cream bowl overnight.
  • In a small bowl, whisk the cornstarch with 1/2 cup of the milk, making sure to remove any lumps.
  • In a saucepan, combine the coconut cream, milk, cornstarch mixture and sugar.
  • Bring to a boil, stirring often as it thickens.
  • As soon as it begins to boil, remove from the heat and stir in the vanilla.
  • Cool, cover and refrigerate for an hour or two.
  • Pour into your ice cream maker and freeze according to the manufacturer’s directions.
  • Serve immediately, and store the rest in airtight containers in the freezer.