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If you need a kitchen thermometer or meat probe, please check out our affiliate link with Chef's Temp. We have a partnership with them, and by using their products, you'll not only get high-quality tools for your cooking endeavors but also support our channel. To receive 15% off your order, simply use the code "loveyoufood" at checkout. Additionally, we have a Patreon page where you can support us financially by contributing to our community fund.

**Simple Vegan Ice Cream Recipe**

Our recipe today is a simple vegan ice cream that requires minimal ingredients and effort. We're using coconut cream and coconut milk as our base, which provides the necessary fat content to create a smooth and creamy texture. The recipe starts with dissolving sugar and salt in a pan with all the coconut products – coconut cream, coconut milk, and a small amount of vanilla extract. This mixture is then brought to temperature without cooking it further, ensuring that no dairy or eggs are added.

**Cooking the Coconut Mixture**

To cook the mixture, we simply stir it until the sugar and salt are fully dissolved in the coconut cream and coconut milk. We don't want to add the vanilla extract at this stage because flavor compounds can evaporate during cooking. Instead, we'll add it once the mixture has cooled down to room temperature. The mixture is then simmered for a short period to ensure that all the ingredients combine properly.

**Adding Vanilla Extract**

Once the mixture has cooled down to room temperature, we'll add our vanilla extract. This helps preserve the delicate flavor compounds and aroma of the vanilla. We're not cooking this mixture any further to avoid losing those flavors. The mixture is then chilled in the refrigerator overnight to ensure that it reaches a cold temperature suitable for our ice cream maker.

**Using an Ice Cream Maker**

For this recipe, we used a manual ice cream maker with an insert that sits in the freezer. If you have an automated ice cream maker, you can use that instead. The process involves placing the chilled mixture into the machine and giving it a slow stir once it's started to freeze. This creates the perfect ice crystals for a smooth and creamy texture.

**Finishing Touches**

After completing the ice cream, we transferred it to deli containers to cool further in the freezer. If you over-freeze this mixture, it will become hard and dense, unlike our desired creamy texture. However, because of the high fat content from the coconut cream, this recipe produces an incredibly smooth and silky ice cream. When served, the flavors are balanced and refreshing, making it perfect for hot summer days or any time you need a cool treat.

**Conclusion**

We hope you'll give this simple vegan ice cream recipe a try! If you enjoy this recipe, please like and subscribe to our channel for more content. We'd love to hear your feedback and suggestions for future recipes. Don't forget to check out our Patreon page for exclusive content and updates on upcoming recipes.

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a super simple and quick one for you for this uh coconut ice cream which is actually cream free it is basically nice cream now before we get started I'd like to remind everyone that we have an affiliate link with Chef's temp if you need a kitchen thermometer or meat probe please check out the link in the description below and use code loveyou food on checkout for 15% off your order we also have a p Pon if you'd like to support us there I'll put a link for that as well in the meantime here's our ingredients we've got coconut cream and coconut milk a little bit of vanilla extract a small bit of salt and some sugar this is the simplest of simple recipes so we're going to start by getting the sugar and salt into a pan and we're just going to add all of our coconut product so all of the coconut cream all of the coconut milk is all going to go in together and we really we just want to bring this up to temperature there's no egg there's no dairy in this at all uh it's all going to be held together by the fat in the coconut cream uh the coconut oil in the coconut cream and the coconut milk and uh that's really what's going to carry the texture and what's going to thicken this uh in in the end result cuz like I said there's no cream there's no Dairy this is actually a um this is a vegan recipe so it's all perfectly uh dairy free no eggs uh super super simple so we're just going to stir that we're going to make sure that all of the sugar and everything is dissolved in the coconut cream and coconut milk now we're not going to add the vanilla until a little bit later but you can see here some steam Rising off of that some bubbles coming to the surface so we just want this to simmer for a little while we don't want to cook it for too long and then we're going to take that off the heat once it's cooled down uh closer to room temp we are going to add in our vanilla extract you don't want to add that in while it's cooking because vanilla feel is a little bit uh delicate and as you cook it some of the more interesting flavor compounds or Aroma compounds might uh might evaporate you might lose some of that flavor so we're just going to add that once it's started to cool and we're ready to add that uh put that into the fridge so we're going to put that in the fridge overnight uh we want this to be cold when we add it to our little ice cream maker so we have one of those little manual ones with the insert that you put in the freezer and a little hand crank if you have um an automated ice cream maker you can use that for this inste Dead uh now we made uh enough to do this twice and uh it sat in the insert just a little too long so it froze a bit but uh it was fine we just got it going and uh once you get that going you just give it a slow stir and uh it's going to make all those nice ice crystals in there that's going to give you the texture you want now because of all the fat in the coconut cream this comes out super super smooth and really really silky once it's frozen we got it pretty close to where we wanted uh texture-wise in here but uh these uh hand unit ones that have the uh insert that you put in the freezer don't stay frozen forever so uh really to finish it off we're just going to pop this into the freezer so we're going to take it out of here and pop it into some uh just deli containers that we had and this is going to go into the freezer uh until it gets a little bit firmer than it was and if you over freeze this it is going to become hard it's not it's going to be more like um like a premium ice cream it's not going to be one of those little light and Airy fluffy ice creams it is going to be quite dense uh if you make it in this manner with these little hand crank units and then put it in the freezer as we did but again because of all the fat in the coconut cream it it does come out very very nice and smooth and as it cools down a little bit closer to or rather as it warms back up to uh ice cream temperature instead of that deep free temperature the texture is amazing it's very very smooth and the all the fat in the uh coconut cream makes it delicious and uh and that's it that's the whole thing we hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to support us there I'll put a link for that in the description below as well and remember to love your foodand welcome back to love your food this week we have a super simple and quick one for you for this uh coconut ice cream which is actually cream free it is basically nice cream now before we get started I'd like to remind everyone that we have an affiliate link with Chef's temp if you need a kitchen thermometer or meat probe please check out the link in the description below and use code loveyou food on checkout for 15% off your order we also have a p Pon if you'd like to support us there I'll put a link for that as well in the meantime here's our ingredients we've got coconut cream and coconut milk a little bit of vanilla extract a small bit of salt and some sugar this is the simplest of simple recipes so we're going to start by getting the sugar and salt into a pan and we're just going to add all of our coconut product so all of the coconut cream all of the coconut milk is all going to go in together and we really we just want to bring this up to temperature there's no egg there's no dairy in this at all uh it's all going to be held together by the fat in the coconut cream uh the coconut oil in the coconut cream and the coconut milk and uh that's really what's going to carry the texture and what's going to thicken this uh in in the end result cuz like I said there's no cream there's no Dairy this is actually a um this is a vegan recipe so it's all perfectly uh dairy free no eggs uh super super simple so we're just going to stir that we're going to make sure that all of the sugar and everything is dissolved in the coconut cream and coconut milk now we're not going to add the vanilla until a little bit later but you can see here some steam Rising off of that some bubbles coming to the surface so we just want this to simmer for a little while we don't want to cook it for too long and then we're going to take that off the heat once it's cooled down uh closer to room temp we are going to add in our vanilla extract you don't want to add that in while it's cooking because vanilla feel is a little bit uh delicate and as you cook it some of the more interesting flavor compounds or Aroma compounds might uh might evaporate you might lose some of that flavor so we're just going to add that once it's started to cool and we're ready to add that uh put that into the fridge so we're going to put that in the fridge overnight uh we want this to be cold when we add it to our little ice cream maker so we have one of those little manual ones with the insert that you put in the freezer and a little hand crank if you have um an automated ice cream maker you can use that for this inste Dead uh now we made uh enough to do this twice and uh it sat in the insert just a little too long so it froze a bit but uh it was fine we just got it going and uh once you get that going you just give it a slow stir and uh it's going to make all those nice ice crystals in there that's going to give you the texture you want now because of all the fat in the coconut cream this comes out super super smooth and really really silky once it's frozen we got it pretty close to where we wanted uh texture-wise in here but uh these uh hand unit ones that have the uh insert that you put in the freezer don't stay frozen forever so uh really to finish it off we're just going to pop this into the freezer so we're going to take it out of here and pop it into some uh just deli containers that we had and this is going to go into the freezer uh until it gets a little bit firmer than it was and if you over freeze this it is going to become hard it's not it's going to be more like um like a premium ice cream it's not going to be one of those little light and Airy fluffy ice creams it is going to be quite dense uh if you make it in this manner with these little hand crank units and then put it in the freezer as we did but again because of all the fat in the coconut cream it it does come out very very nice and smooth and as it cools down a little bit closer to or rather as it warms back up to uh ice cream temperature instead of that deep free temperature the texture is amazing it's very very smooth and the all the fat in the uh coconut cream makes it delicious and uh and that's it that's the whole thing we hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to support us there I'll put a link for that in the description below as well and remember to love your food\n"