Vegan Coconut Vanilla Ice Cream
Rich, creamy, and deeply fragrant, this coconut vanilla ice cream is the kind of dessert that makes you forget you're skipping dairy entirely. Full-fat coconut milk forms a luxuriously thick base that churns into something genuinely scoopable and indulgent — no condensed milk, no cashew cream, no compromises. A tapioca starch slurry is the quiet hero here, giving the base that slightly silky, spoonable body that plant-based frozen desserts can sometimes miss. Double vanilla — a whole scraped bean plus pure vanilla extract — means the flavor is warm, floral, and anything but flat. The base gets strained, chilled, and churned low and slow, so every scoop is smooth rather than icy. It makes 6 servings, which is just enough to share or, honestly, to keep entirely to yourself over a long weekend.
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup organic cane sugar
- 2 tbsp tapioca starch
- 1 vanilla bean, split and scraped
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
Instructions
- 1
Whisk together 2 tbsp of the coconut milk and the tapioca starch in a small bowl until smooth and no lumps remain. Set aside.
- 2
Combine the remaining coconut milk, organic cane sugar, vanilla bean pod and scraped seeds, and salt in a medium saucepan over medium heat, whisking until the sugar dissolves, about 3–4 minutes.
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