This dairy-free, egg-free take on the classic frozen vanilla sweet treat tastes so rich and creamy it’s hard to believe it’s vegan. Scoop and serve sprinkled with toasted coconut flakes, if desired.
10 min
PREP TIME
5 min
COOK TIME
260
CALORIES
5
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 2 cans (each 400 ml) Coconut Milk
- 2/3 cup (150 milliliters) granulated sugar
- 3 tablespoons (45 milliliters) Minute Tapioca
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- 1/8 teaspoon (0.5 milliliters) Sea Salt Grinder
Preparation
- 1 Shake coconut milk in cans before opening; pour ¼ cup (60 mL) into bowl. Set aside.
- 2 In medium, heavy-bottomed saucepan, whisk remaining coconut milk with sugar until smooth. Bring to simmer over medium-high heat; stirring occasionally.
- 3 Whisk tapioca in bowl with reserved coconut milk; whisk into saucepan. Cook, stirring often, until slightly thickened, about 3 minutes. Stir in vanilla and salt.
- 4 Strain through fine-mesh sieve into square metal cake pan. Refrigerate until chilled, uncovered and stirring occasionally, about 1 hour. Transfer to freezer; freeze until almost solid, about 1 ½ hours.
- 5 Break up with spoon and transfer to food processor; puree until smooth. Transfer ice cream into airtight container; return to freezer until firm, 3 to 4 hours (or up to 1 week). If using ice cream machine, freeze according to manufacturer’s instructions.
