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vegan lemon coconut ice cream
by Baking Me Healthy

Creamy Vegan Lemon Coconut Ice Cream (GF / RSF)

4.50 from 2 votes
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Prep Time 15 minutes
Churning Time 1 hour
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: Vegan
Ingredients Method Notes

Ingredients
  

  • 250 ml coconut milk *
  • 250 ml coconut cream *
  • 1 tsp vanilla extract
  • 1 tbsp corn starch
  • 75-100 ml raw cane sugar
  • small pinch of salt
  • vegan lemon curd homemade or store bought

Method
 

  1. Add the coconut milk and cream to a saucepan on medium heat and mix in the corn starch. Stir and cook. Let simmer until the mixture has thickened.
  2. Mix in the sugar, vanilla and salt until completely dissolved and combined.
  3. When the mixture is combined, remove from the stove and let it cool completely before pouring the mixture into the ice cream machine.
  4. Near the end of the churning cycle when the ice cream is still a bit soft, pour in the desired amount of lemon curd so the ice cream machine will evenly swirl the lemon curd throughout the ice cream.
  5. Either enjoy right away or transfer the ice cream to a freezer safe container to be enjoyed later when the ice cream is more firm. Enjoy!

Notes

*Make sure the coconut milk and cream are of good quality and that they contain mostly coconut, and do not just contain a lot of water.