You’re going to love this refreshing Vegan Coconut Ice Cream—a sweet summery treat that stands alone or is a great complement to a baked good, especially for those dairy-sensitive folks! The granulated and brown sugar in this recipe lower the freezing point of the coconut milk to ensure that classic, satisfying mouth-feel you expect from ice cream. 

Vegan Coconut Ice Cream

Ingredients

• 3 (13.5-oz.) cans full-fat coconut milk 
• 3/4 cup granulated sugar 
• 1/3 cup packed brown sugar 
• 3/4 tsp. kosher salt 
• 1 vanilla bean 
• 2 Tbsp. cornstarch 
• 2 tsp. pure vanilla extract 

 Directions

1. The day before you plan to churn, freeze the bowl of your ice cream maker. Since your ice cream base will need to chill as well, we suggest making it the night before, too.
2. In a medium saucepan over medium heat, add coconut milk, sugars, and salt. Using a paring knife, cut vanilla bean in half lengthwise. Scrape the inside out with the back of a knife and add to coconut mixture. Bring to a boil and stir until sugars are dissolved. 
3. Place cornstarch in a small bowl. Ladle out about 1 cup of boiling coconut milk and add to cornstarch, whisking until dissolved. Pour slurry into saucepan and stir to combine. Reduce heat and let simmer until mixture is thickened, about 3 minutes. To check if your mixture is thick enough, coat the back of a wooden spoon and swipe your finger through it. Your finger should leave a clean line. Remove from heat.
4. Whisk in vanilla extract, then pour mixture into a large bowl and refrigerate until completely chilled, 3 hours and up to overnight.
5. When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer’s instructions, about 15 minutes. When ice cream is soft-serve consistency, transfer to a freezer-safe container and freeze until hardened, 2 to 3 hours, up to overnight.

Source: https://www.delish.com/cooking/recipe-ideas/a27971982/coconut-ice-cream-recipe/