Sometimes you just need Vanilla. Notice I didn’t say plain Vanilla. Because Vanilla has simplicity and beauty and contrast that can be so tasty AND beautiful! Yup, I wanted creamy, white, Vanilla ice cream to pair with my recent post “Go-to Brownie Cake” so I started tinkering.
I started with two cans of coconut creme from Trader Joe’s. Yes, it’s thick, wonderful, healthy creme from top to bottom and is inexpensive too! I know, it’s totally too good to be true. But if you live far from Trader Joe’s and cannot find coconut creme, never fear, you can use full fat coconut milk (also canned) and it should do just fine.
I tried two different sweeteners and you can see the difference in the pics below. Regular granulated sugar vs. Agave syrup. Honestly, the agave was almost sweeter and definitely my choice for my kids, but it darkened it up the ice cream and I was going for “white”.
I also used Vanilla Extract in the darker pan, and Vanilla powder in the lighter one. Vanilla powder is one of my recent discoveries, and I really think it is special. It’s not quite as strong as the extract but it’s alcohol free and very white! Ahh, and it just smells soo good!! 😉
Isn’t it just lovely how this ice cream melts? Because of the cooking process and Arrowroot (or Cornstarch) in it, it still looks creamy even as it’s melting! Go ahead, save those drips!
So yes, my Go-to Brownie Cake and Vanilla Dream Ice Cream are now an official couple. I mean they are just the perfect match!!! 😉 You’ll see. You’ll be in love too….;-)
Vegan Vanilla Dream Ice Cream
- 2 Cans Coconut Cream
- 2 T. Coconut Oil
- 2 tsp. Vanilla powder see notes
- 1 T. Arrowroot or 2 Tbs. Cornstarch
- Pinch of Sea Salt
- 1/2 C. Sugar or Agave
- (First, if you are using an electric ice cream maker, check to make sure your bowl is frozen solid. This takes around 24 hours. If you don’t have one or don’t want to wait, you can freeze this ice cream in a loaf pan or something similar, stick it in the freezer after cooling it in the ice bath some, and stir every 15-30 minutes until quite frozen. I tried that recently and it works, but if you have the time/machine it’s definitely superior for making this uber creamy.)
- Pour your two cans of room temperature coconut cream into a saucepan. Sprinkle in Arrowroot powder and whisk well. Add oil, vanilla, sugar or agave, and pinch of salt.
- Over medium heat bring mixture almost to boil. Remove from heat once begins boiling slightly and mixture has thickened a bit.
- Flash cool mixture by pouring hot contents into medium bowl sitting in a bath of ice water. Be careful here. ???? Cover with small circle of parchment paper to prevent skin from forming.
Pour cooled liquid into your solidly frozen ice-cream maker bowl (see notes above) and watch it go ’round and ’round for about 30 minutes. Your ice cream should be soft serve consistency now. If that suits you, eat up. Otherwise, scoop all that yummy goodness into a loaf pan or other freezer safe dish and place in the freezer for 3-4 hours. Remove 5-10 minutes before eating to it can soften up for scooping!! Enjoy!