No-churn Vegan Vanilla Ice-Cream (Nut-Free, No banana)

Method 1

Cooking Time: 1 hr

Total Time: 1 hr

1 can coconut cream (full fat, unsweetened)
2 cans coconut milk (full fat)
¾ cup White Granulated Sugar (you may use molasses or your favorite fruit puree)
60 ml (¼ cup) Maple Syrup
¼ teaspoon sea salt
1 teaspoon vanilla extract
1 vanilla bean

Consider preparing the condensed milk a day before you make ice cream, it will achieve a thicker consistency

Foremost, add coconut milk and sugar to a saucepan
Turn on the heat to medium low, stirring often until the sugar is dissolved.
Now, turn the heat down to simmer.
Let it simmer until the mixture is thickened and reduced in half (stir every few minutes to avoid letting it stick to the bottom of the pan). The process will take approximately 55-75 minutes
Remove any foam or sugar crystals from the top (this ensures a smooth ice-cream).
Once ready, let cool completely and place in an airtight container overnight to thicken for the ice-cream. Your vegan condensed milk is ready. Also, place the freezer bowl (the day ahead of making the ice-cream) of your ice cream maker into the freezer to let it freeze properly.

It is ice-cream making day now. Scoop out the fat content from the top of your canned coconut milk (leaving the water at the bottom behind) and add it to a large bowl. Whip until stiff peaks form.
Beat in vegan condensed milk (made the previous day), salt, vanilla extract, and vanilla bean.
Pour into a freezer safe, air tight container and store at least 6 hours or overnight.
Scoop out the amount desired as needed.

Prep Time: 15 mins

Churn Time: 40 mins

Total Time: 55 mins

400 ml (1 ¾ cup) Canned Coconut Milk (Full Fat, Unsweetened)
400 ml (1 ¾ cup) Canned Coconut Cream (Unsweetened)
100 g (½ cup) White Granulated Sugar (you may use molasses or your favorite fruit puree)
60 ml (¼ cup) Maple Syrup
½ teaspoon Vanilla Powder
2 teaspoons Vanilla Extract

The day ahead of making the ice-cream, place the freezer bowl of your ice cream maker into the freezer to let it freeze properly.
Now for making the ice-cream the next day, add all the ingredients (except vanilla) in a pot and bring to a simmer, stirring continuously.
As it reaches a simmer, remove the pot from heat and add the vanilla extract and vanilla powder.
Now, blend it for 30 seconds with an immersion/handheld blender.
Pour the mixture into a container. Cover it tightly and let it chill in the refrigerator overnight.
The next day, pour the chilled mixture into your ice cream maker and churn as per the ice-cream makers’ instructions. The aim is to achieve a soft serve consistency. It may take anywhere from 25-40 minutes depending on your ice cream maker.
When it reaches soft serve consistency, move it to a freezer safe container, smooth down with a spatula, cover and place into the freezer to set well.
Scoop with a hot scoop (dipped in hot water) for easier serving.