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Sunday, March 3, 2024

Vegan Vanilla Ice Cream with Coconut Milk

Preparation Time: 25 mins

Serves: 4-5


400ml can of Coconut Milk (you can also use tetrapak)

90 gms powdered sugar

1/2 tsp salt

1 tsp vanilla essence

1 tbsp cornflour

¼ tsp turmeric (for colour)


Pour coconut milk into a saucepan, while saving a quarter cup for later

Add sugar, salt and turmeric to the pan

Add vanilla essence into the pan and cook on a low heat for 10 mins

Melt the sugar completely and let the mixture start steaming

Now, add cornflour into the reserved milk and mix well to reach a smooth consistency

Pour this mixture into the hot milk, whisk continuously

Heat the mixture for another 5 to 10 mins until the mixture has a smooth consistency. Make sure there are no lumps in the mixture.

Pour the mixture into a bowl and cover.

Leave it at room temperature for 2 hours and let it cool

Now transfer the mixture into a wide ice cream tub or a dish and freeze it for 2-3 hrs

Please remember to keep stirring the mixture using a fork after every 20 minutes to get a soft and smooth texture.

Transfer the ice cream into a smaller tub and it is ready to be served.


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