Vegan Vanilla Bean Ice Cream
Tags: #vegan #icecream #dessert
Serving: 8 servings
Total time: 9 hours
A classic, ultra-smooth vegan vanilla bean ice cream with a coconut–oat base, stabilized with starch and glucose for scoopable creaminess.
Ingredients
- 800 ml full-fat coconut milk
- 200 ml barista-style oat milk
- 150 g granulated sugar
- 60 g glucose syrup
- 12 g tapioca starch
- 2 g fine sea salt
- 5 g whole vanilla bean
- 8 g vanilla extract
- 15 ml vodka (optional)
Steps
- Chill a 1 L lidded, freezer-safe container.
- Split the vanilla bean lengthwise.
- Scrape out the vanilla seeds.
- Combine the sugar and salt in a small bowl.
- Measure 60 ml oat milk into a cup.
- Whisk the tapioca starch into the 60 ml oat milk to make a smooth slurry.
- Pour the remaining 140 ml oat milk into a medium saucepan.
- Add the coconut milk, glucose syrup, vanilla seeds, and vanilla pod to the saucepan.
- Heat the mixture over medium heat to 85°C.
- Whisk in the sugar-salt mixture.
- Whisk in the starch slurry.
- Simmer the base for 1 minute.
- Remove the saucepan from the heat.
- Cover the saucepan.
- Steep the base for 30 minutes.
- Discard the vanilla pod.
- Blend the base with an immersion blender for 15 seconds.
- Set a large bowl in an ice bath.
- Pour the base into the bowl.
- Stir the base until it reaches 10°C.
- Cover the bowl.
- Refrigerate the base until 4°C, at least 4 hours.
- Stir in the vanilla extract and vodka.
- Churn the base in an ice cream maker until soft-serve texture.
- Transfer the ice cream to the chilled container.
- Press parchment directly onto the surface.
- Close the container with its lid.
- Freeze the ice cream until firm, about 4 hours.
Notes
- Texture science: Glucose syrup lowers iciness and improves scoopability; tapioca starch adds body without dairy. If needed, replace tapioca starch 1:1 with cornstarch or arrowroot.
- Flavor: Use a fresh, plump vanilla bean for depth; the extract boosts high-note aroma added cold. For stronger vanilla, increase extract to 12 g.
Cooksmith