What a time to be alive.
This is my gift to the people. It feels like the pinnacle of my contribution to veganism. I take full credit for the modification of other vegan ice cream recipes into an incredibly simple, quick, cheap recipe – with no fancy ingredients – that scoops directly from the freezer with the perfect softness.
Right now I only recommend this one particular brand of coconut cream, but it’s the ubiquitous Woolworths Homebrand Coconut Cream found in Countdown supermarkets for $1.20 per tin.
1/2 cup sugar (I prefer coconut sugar)
1/4 cup maple syrup (I use the inexpensive imitation stuff, but you can also use coconut nectar)
2 tins Woolworths Homebrand Coconut Cream
2 teaspoons vanilla extract
1/4 teaspoon salt
Ensure your ice cream maker bowl has been frozen for at least 24 hours.
Put all ingredients into a pan and stir over a low head until sugar has dissolved – no need to boil. Place mixture in freezer or fridge until very cold.
Once cold assemble ice cream maker and pour mixture into bowl. Churn until very thick. Return churned ice cream to freezer and freeze. You should be able to eat this as ice cream after it’s been frozen for around 1 and a half hours.
Makes 850ish mLs.
This is absolutely as delicious as the fancy brands that are around $8 for 400mLs.
This is the vanilla recipe and it operates as a base, flavour this any way you damn well please.
NOTE: If you are a rebel and a troublemaker with no regard for potential waste you can trial other cheaper brands of coconut cream. You’re a braver kind than me. Let me know how you go. One of the most important thing to avoid is the formation of oil on top of your mixture. If oil forms it will destroy your batch. Watch out for that with other brands. If oil forms, remove as much as you can. You may also use coconut sugar and agave to make it low GI. Experiment with Stevia and Erythritol; the world is yours.