This vegan ice cream is so easy to create at home. It’s unexpectedly creamy, with a fresh coconut ﬂavour that makes your mind instantly wander to tropical islands. We’ve used cornﬂour for extra smoothness and love serving it with toasted coconut ﬂakes, which give nutty taste and texture, but if that’s not your thing, simply serve it straight up.
Makes 1 litre (1 ¾ pints)
Combine 1 tablespoon of the coconut milk with the cornﬂour to make a paste. Gradually add a further 2 tablespoons of the coconut milk, stirring constantly. Pour the remaining coconut milk into a saucepan over a low heat with the coconut cream and agave syrup. Bring slowly to a simmer, then stir in the cornﬂour paste and salt. Bring the mixture to the boil, stirring constantly until slightly thickened, then remove from the heat. Cover the pan, cool and chill in the refrigerator overnight, or if you don’t have time, for at least 2 hours.
Pour into an ice-cream machine and churn to a soft set following the manufacturer’s instructions, or until the blade stops. Spoon the soft ice cream into an airtight, freezerproof container and put in the freezer for at least 4 hours, or preferably overnight, until ﬁrm.
Remove from the freezer and allow the ice cream to soften for 5–10 minutes before scooping. Serve with toasted coconut ﬂakes, if using.
For more delicious recipes check out our book, Jude's Ice Cream & Desserts.
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