Making this flavor was a no-brainer for us: We were using coconut milk, so why not make a coconut vegan ice cream to celebrate its flavor? The resulting ice cream makes us think of the tropics, especially when we top it with sliced mango. It’s also wonderful drizzled with Bitter Vegan Chocolate Syrup.
MAKES ABOUT 1 QUART
SPECIAL EQUIPMENT
Immersion blender
2 cups (424 grams) coconut milk
1 cup (212 grams) Cashew Milk
1¼ cups (250 grams) granulated sugar
3 tablespoons (30 grams) cocoa butter
½ cup plus 2 tablespoons (150 grams) extra-virgin coconut oil
1 teaspoon (4 grams) kosher salt
2 tablespoons (12 grams) sweetened shredded coconut
1. Pour the coconut and cashew milks into a tall (2-quart or larger) container and set aside. In a small saucepan, combine the sugar and ¼ cup (60 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the salt until dissolved.
2. Gently pour the sugar mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, “loosen” the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.)
3. Pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles “soft serve.” In the last minute of churning, add the shredded coconut and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.