Ingredients
Equipment
Method
Cook the vanilla base
- Whisk full-fat coconut milk, granulated sugar or maple syrup, arrowroot or tapioca starch, pure vanilla extract, salt, and coconut oil together in a saucepan until smooth and evenly combined.
- Heat over medium heat, whisking constantly, until the sugar dissolves and the mixture thickens very slightly, about 5 minutes, and you can see it coat the whisk.
- Cool the mixture completely over an ice bath until no longer warm to the touch, then wipe the saucepan edges clean for easy chilling.
Chill, churn, and freeze
- Refrigerate the cooled base at least 4 hours until thoroughly chilled and set.
- Churn in an ice cream maker according to the manufacturer’s instructions, stopping when the texture looks thick and creamy like soft-serve.
- Freeze until scoopable, about 2 hours, until firm enough to hold shape in a bowl.
Notes
For the smoothest texture, chill the base until very cold before churning—warm base can lead to a softer result. Store in the freezer in a covered container up to 2 weeks; thaw 5–10 minutes in the refrigerator before scooping. Freezing is yes, but expect slight hardening. For a different plant-based profile, substitute maple syrup for the granulated sugar for a deeper vanilla-forward sweetness.