Creamy Vegan Lemon Coconut Ice Cream (GF / RSF)
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
Instructions
- 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.
- Mix in the sugar, vanilla and salt until completely dissolved and combined.
- When the mixture is combined, remove from the stove and let it cool completely before pouring the mixture into the ice cream machine.
- 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.
- 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.