📝 About This Recipe
This luxurious Pareve vanilla ice cream uses a high-fat coconut milk base to achieve a rich, custard-like texture without any dairy. Infused with real vanilla beans and a touch of sea salt, it offers a sophisticated flavor profile that rivals traditional dairy versions. Perfect for Shabbat dinners or anyone seeking a decadent plant-based treat, this recipe focuses on technique to ensure a smooth, non-icy finish every time.
🥗 Ingredients
The Custard Base
- 27 ounces Full-fat coconut milk (2 standard cans; do not use 'lite' coconut milk)
- 1/2 cup Coconut cream (The thick part from the top of a chilled can)
- 3/4 cup Granulated sugar
- 2 tablespoons Light corn syrup (Helps prevent ice crystals for a smoother scoop)
- 1 tablespoon Cornstarch (Used as a stabilizer)
- 1/4 teaspoon Fine sea salt (Balances the sweetness and coconut flavor)
Flavor Infusion
- 1 whole Vanilla bean (Split lengthwise and seeds scraped)
- 1 tablespoon Pure vanilla extract (High quality Tahitian or Madagascar Bourbon preferred)
- 1 tablespoon Vodka (Optional; keeps the ice cream from freezing too hard)
- 1/4 teaspoon Xanthan gum (Optional; provides a professional commercial-style mouthfeel)
👨🍳 Instructions
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1
Place your ice cream maker's freezer bowl in the back of the freezer for at least 24 hours before starting to ensure it is completely frozen.
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2
In a small bowl, whisk together the cornstarch with 2 tablespoons of the coconut milk to create a smooth slurry; set this aside for later.
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3
In a medium heavy-bottomed saucepan, combine the remaining coconut milk, coconut cream, sugar, and light corn syrup.
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4
Using a paring knife, split the vanilla bean lengthwise. Scape the tiny black seeds into the saucepan and drop the empty pod in as well to infuse the milk.
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5
Set the saucepan over medium heat and whisk frequently until the sugar has completely dissolved and the mixture begins to steam.
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6
Once the mixture reaches a gentle simmer, whisk the cornstarch slurry once more and pour it into the saucepan.
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7
Continue to cook the mixture for 2-3 minutes, whisking constantly, until it thickens slightly—it should be thick enough to coat the back of a spoon.
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8
Remove the pan from the heat. Whisk in the sea salt, vanilla extract, and vodka (if using). If you are using xanthan gum, sprinkle it over the surface and whisk vigorously to avoid clumps.
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9
Pour the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any potential lumps.
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10
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4-6 hours, or ideally overnight, until completely cold.
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11
Once chilled, whisk the base briefly and pour it into your ice cream maker. Churn according to the manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
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12
Transfer the churned ice cream into a freezer-safe container. Press a piece of parchment paper against the surface and freeze for at least 4 hours to 'ripen' and firm up.
💡 Chef's Tips
Always use full-fat canned coconut milk; carton coconut milk is too watery and will result in an icy texture. To get the best flavor, don't skip the sea salt—it cuts through the fatty coconut and highlights the vanilla. If you don't have a vanilla bean, you can substitute with 1 tablespoon of vanilla bean paste for those beautiful black specks. Avoid over-churning, as this can cause the coconut fat to separate and create a grainy, waxy mouthfeel. Let the ice cream sit at room temperature for 5-10 minutes before scooping for the perfect texture.
🍽️ Serving Suggestions
Serve a generous scoop over a warm, pareve chocolate molten lava cake. Top with toasted shredded coconut and fresh mango slices for a tropical flair. Drizzle with a homemade pareve salted caramel sauce and crushed pecans. Pair with fresh summer berries and a sprig of mint for a light, refreshing finish. Use two pareve chocolate chip cookies to make gourmet non-dairy ice cream sandwiches.