As promised, vegan ice cream!

Are you bored with me yet? If so, please just buy an ice cream maker and join the party.

Here’s a secret I just learned. Making vegan ice cream is SO MUCH EASIER than regular ice cream. Don’t get me wrong, I have a certain fondness for overly complicated recipes with multiple steps and waiting periods (hello, coffee ice cream. hello, sourdough).

But this was just a pleasant surprise. When I knew Sydney was coming for dinner that was a great excuse for me to try it. I followed The Kitchn’s recipe, and it’s only 4 ingredients!

2 cans full fat coconut milk

1/2 cup cane sugar (or agave nectar, or other sweetener you prefer)

2 tbs corn starch

1 tsp vanilla extract

Shake up the coconut milk because it separates in the can. Pour 1/2 cup of it in a bowl off to the side, and the rest in a saucepan. Add the sugar or other sweetener and simmer over low-medium heat until the sugar is dissolved.

While this is happening, whisk the cornstarch into the reserved 1/2 cup of coconut milk. Add this to the rest of it on the stove and continue whisking until combined. Allow this to simmer for a few minutes, until it thickens and coats the back of a wooden spoon like this.

Remove from heat, and stir in the vanilla. Allow it to cool a bit, and then cover and refrigerate for at least 4 hours. Once it has chilled (it will thicken even more in the fridge) pour into your ice cream maker and churn for 15-20 minutes.

THAT’S IT. No separating eggs, no straining things, even the custard part is easier.

Since I was lost without all these extra steps, I made a blueberry sauce for the ice cream. A bag of frozen blueberries, juice and zest of one lemon, 2 tablespoons of cane sugar, and a pinch of salt. On the stove for 8-10 minutes until it all comes together.

Because the ice cream is made from coconut milk, it definitely tastes like coconut. I have no issue with this and someday plan to steal all the Almond Joys and Mounds bars from my children’s Halloween bags because coconut is my favorite.

I will say that adding the blueberry sauce to the top mellowed out that coconut and made it taste more generally sweet/vanilla flavored. But if you don’t like coconut at all, this may not be the recipe for you. I’m going to try one with almond or cashew milk soon, and I’m guessing that will be a more neutral flavor that I can add to or change. Sooo.. get that ice cream maker.

KitchenAid, where is my sponsorship?