Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Ice Cream
A simple and creamy homemade ice cream using a coconut milk base.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Whisk about 1/4 cup of the coconut milk with the cornstarch in a small bowl until smooth to make a slurry.
- 2
Pour the remaining coconut milk into a saucepan with the sugar and salt and heat over medium heat, whisking often, until the sugar dissolves and the mixture is warm.
- 3
Whisk in the cornstarch slurry and continue cooking for 3 to 4 minutes, until the mixture thickens slightly enough to coat the back of a spoon.
- 4
Remove from the heat, stir in the vanilla extract, and let cool to room temperature.
- 5
Cover and refrigerate the base for at least 4 hours, or until thoroughly chilled.
- 6
Churn the chilled base in an ice cream maker according to the manufacturer's instructions, about 20 to 25 minutes, until it reaches a soft-serve consistency.
- 7
Transfer to a freezer-safe container and freeze for at least 3 hours until firm before scooping.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
79/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving100
Calories
0 g
Protein
25 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
This ice cream leans on full-fat coconut milk's high fat content to replicate the richness dairy cream normally provides, a substitution that's become the standard base for plant-based frozen desserts. The coconut's own flavor comes through more than in a dairy version, which is part of what defines this style rather than a limitation of it.
Listahan note
This version whisks the coconut milk, sugar, and vanilla together only until the sugar fully dissolves, keeping the ingredient list short and letting the coconut's own richness carry the texture instead of stabilizers or added fillers.
Technique cues
- Full-fat coconut milk, not a light or reduced-fat version, gives this ice cream a creamy, scoopable texture once frozen; a leaner coconut milk freezes harder and icier.
- Whisking vigorously until the sugar is completely dissolved matters before freezing, since undissolved sugar granules turn gritty rather than melting into the churned base.
- Churning in an ice cream maker incorporates air into the base, which is what keeps the frozen result soft enough to scoop rather than freezing into a solid block.
- Without a machine, freezing in a shallow container lets the coconut milk freeze more evenly than a deep, narrow one would.
Kitchen flow
- Parallel prep
- While Vegan Ice Cream is in the oven, measure out any garnish or topping — like the Full-fat coconut milk — so it's ready the moment the bake finishes cooling. Everything else is quick — the freeze is the one step that takes real time.
- Make-ahead
- Vegan Ice Cream's dough or batter (built around Full-fat coconut milk) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. The freeze step is what sets the pace here.
- Leftover move
- Leftover Vegan Ice Cream freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the Full-fat coconut milk.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Vegan Ice Cream right away — sugar and butter residue hardens fast once it cools. This one leans on the Full-fat coconut milk. Plan around the freeze; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Full-fat coconut milk
Richness and texture
Purpose: Full-fat coconut milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
sugar
Sweetness and aroma
Purpose: sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
vanilla extract
Sweetness and aroma
Purpose: vanilla extract adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Let the base chill in the refrigerator before churning if you have time — a cold base churns faster and picks up less ice-crystal texture.
- This ice cream freezes harder than a dairy version between servings, so let it sit at room temperature for a few minutes before scooping.
- Stir in mix-ins like chocolate or fruit only in the last few minutes of churning, so they stay distinct rather than fully blending into the base.
Ingredient swaps
- Dairy-free direction
- Swap the Full-fat coconut milk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together.
- Nut-aware direction
- Leave off any nut topping — toasted seeds give a similar crunch without the risk.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. Budget about 240 minutes for this one — it serves 8. Vegan technique drives this recipe. Count the ingredient list and it's 3 deep.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. Start to plate, this one takes roughly 240 minutes, enough for 8 servings. It's a Vegan dish through and through. The ingredient list here is 3 items long.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Vegan Ice Cream to your week, check it against your household's allergens, and build the shopping list automatically.
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