How to Make Dreamy Dairy-Free Vegan Ice Cream

Since this ice cream is almost entirely made of coconut milk, it definitely tastes like coconut. I love it plain, all on its own, but coconut is a great flavor base for just about anything, from the nuts and fruit swirls Megan added to mint or basil, dark chocolate, and tropical flavors. Use this recipe as a base and experiment with your own add-ins!

2 (13- to 15-ounce) cans full-fat coconut milk

½ cup sweetener, such as agave syrup, maple syrup, honey, turbinado sugar, or cane sugar

¼ teaspoon salt

2 tablespoons cornstarch, or 1 tablespoon arrowroot starch

1 ½ teaspoons vanilla extract

Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc.

Equipment

Measuring cups and spoons

Whisk

2-quart saucepan

Wooden spatula

Glass or plastic dish, for cooling the base

Ice cream machine (at least 1 ½ quart capacity)

Plastic wrap

Freezer container, like a loaf pan or pint container

Parchment or wax paper

Directions at thekitchn.com

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