How to Make Great Vegan Ice Cream/Foolproof Vegan Vanilla Coconut Ice Cream @ SeriousEats

"For a basic ice cream base that you can use in lieu of most dairy-based recipes, your best bet is coconut milk. Yes, ice cream made with it does taste coconutty, but I'd rather have a coconut-flavored ice cream with great texture than a neutral-flavored ice cream base that's icy and crunchy. And you'd be surprised at just how many flavors coconut pairs well with: vanilla, chocolate, coffee, mint, and caramel are all coconut-compatible, as are many fruit flavors.

Coconut milk isn't fatty enough on its own to make super-creamy ice cream. Some recipes attempt to get around this by cooking coconut milk into a custard with a starch like cornstarch or tapioca. To my taste, starch-thickened ice creams behave more like frozen pudding than ice cream. They're creamy, but in a, well, starchy kind of way that reminds me of off-brand packaged ice cream.....
heat up your ice cream base until it comes to a simmer—hot enough to melt any fat blobs—then (carefully!) blend it for about 30 seconds. The ice cream will be noticeably creamier without a trace of graininess....



All that's left is sweetening the ice cream. Some vegans avoid white sugar because certain kinds are processed with bone char. Fortunately you can substitute raw turinado sugar (like Sugar in the Raw) cup for cup in ice cream recipes, and it adds a nice subtle molasses flavor that plays well with coconut. But I also use some corn syrup in my coconut ice cream. As we've seen before, liquid sugars like corn syrup drastically improve a sorbet's texture, and corn syrup here adds that final touch of plush richness that makes this ice cream a dead ringer for the dairy-based stuff.

From there you can flavor the ice cream however you like. For vanilla, add vanilla extract and, for extra credit, a bit of whiskey"
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Recipe for Vanilla Ice Cream

"Ingredients

1 13.5-ounce can (about 1 3/4 cup) coconut milk
1 14-ounce can (about 1 3/4 cup) coconut cream (see note on site)
1/4 cup "light" (clear) corn syrup
1/2 cup raw (turbinado) sugar (see note above)
2 teaspoons vanilla extract
1 tablespoon Scotch, bourbon, or Irish whiskey
3/4 to 1 teaspoon kosher salt, to taste
Procedures
1.In a medium saucepan combine coconut milk, coconut cream, corn syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. Pour into an airtight container, stir in vanilla extract and whiskey, then add salt to taste.

2. Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours."

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