Dairy-Free Thai Vegan Coconut Ice Cream
Silky vegan ice cream built on coconut cream and thickened with arrowroot starch for a custard-like base without eggs or dairy. Subtly sweet from agave nectar with coconut flavoring deepening the tropical profile. Celtic sea salt balances richness. Serve as a refreshing dessert after spicy Thai meals or as a standalone treat. This version relies on a proper custard technique and ice cream maker churn for smooth, scoopable results rather than a no-bake whipped method.
Ingredients
- 3 ½ cups unsweetened coconut cream
- ¾ cup raw agave nectar
- ¼ teaspoon celtic sea salt
- 2 ½ tablespoons arrowroot starch
- 1 cup organic shredded coconut
- 1 teaspoon coconut flavoring, alcohol free, or vanilla extractvanilla extract1:1flavor
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- organic soaked dehydrated nuts, for garnish(optional)
Instructions
- 1
Whisk arrowroot starch into 1/2 cup cold coconut milk until smooth.
- 2
Heat remaining coconut milk with agave nectar and salt in a saucepan for about 1 minute until combined.
- 3
Add arrowroot slurry to hot mixture and stir constantly over medium-low heat for about 5 minutes until thickened.
- 4
Remove from heat and stir in coconut flavoring and shredded coconut.
- 5
Cool completely, then transfer to a bowl and refrigerate for at least a few hours or overnight until very cold.
- 6
Churn in an ice cream maker following manufacturer instructions.
- 7
Transfer to freezer to solidify before serving. If grainy texture develops, pulse briefly in blender to restore creaminess.
Tips
Chill the mixture thoroughly before churning - a cold base freezes more evenly in the ice cream maker and reduces the risk of grainy texture.
If graininess occurs after freezing, a quick pulse in the blender reincorporates ice crystals for a smoother consistency without melting the entire batch.
Good to Know
Covered in freezer up to 2 weeks. Separation may occur; blend briefly before serving if needed.
Make and churn up to 1 day before serving. Freeze in airtight container.
Scoop into bowls or cones. Garnish with toasted coconut flakes and soaked dehydrated nuts. Serve immediately for best texture.
Common Mistakes
Skip the arrowroot slurry step to avoid a thin, icy consistency that won't scoop properly.
Churn in a warm ice cream maker or skip adequate chilling to prevent grainy, crystalline texture.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, but texture will differ. Pour chilled mixture into a shallow pan, freeze for 1 hour, then stir vigorously and refreeze every 30 minutes for 3-4 hours, stirring frequently to break ice crystals. Results in a denser, icier texture.
What if the mixture is too thick after cooking?
Whisk in additional chilled coconut milk 1 tablespoon at a time until you reach a pourable consistency similar to heavy cream. Arrowroot thickens significantly as it cools.
How long can I keep leftovers?
Frozen ice cream keeps up to 2 weeks in an airtight container. After 1 week, ice crystals develop. Blend briefly before serving or let soften 5 minutes at room temperature for easier scooping.