Dreamy. Creamy. Smooth.
This Vegan White Chocolate Vanilla Bean Ice Cream has a strong vanilla flavor with white chocolate undertones. I achieved this flavor by adding raw cocoa butter. I bought a tub of it a couple months back and finally got around to using it. Real white chocolate uses cocoa butter, it has a much deeper and smoother flavor. The stuff in the stores is typically just sugar, nasty oils and fake vanilla. It’s pretty gross….think cheaper brands or Wilton candy melts. If you want to buy white chocolate, make sure it contains cocoa butter, which is the fat from the cocoa bean that gives chocolate it’s amazing flavor and smell.
Cocoa butter isn’t cheap, but it’s well worth the investment if you like whipping up quality, homemade treats that aren’t full of processed ingredients. Quality cocoa butter, as well as ingredients, are a must here for this amazing ice cream. I promise it’s worth it….once you make the initial purchase of ingredients, you can make multiple desserts.
This vegan dairy-free white chocolate ice cream uses coconut milk and cornstarch for it’s creaminess. It makes it super creamy and delicious.
Dreamy creamy Vegan White Chocolate Vanilla Bean Ice Cream!
White Chocolate Vanilla Bean Ice Cream
- One 13.5 oz can full-fat coconut milk. I have the best results with Thai brand
- 2 cups unsweetened low-fat coconut milk from a can
- 1 heaping tablespoon of finely chopped/shaved raw organic cocoa butter I order Saaquin here
- 1/4 cup organic raw “amber” agave
- 1/2 cup organic white sugar
- 1 vanilla bean scraped
- 1 heaping teaspoon Madagascar bourbon vanilla extract this is what really intensifies the ice cream with its sweet decadent vanilla flavor, so don’t omit. If you don’t want to bother with a vanilla bean, just use 1 tablespoon of vanilla extract
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- Finely chop some cocoa butter into tiny shavings and measure out 1 heaping tablespoon, set aside. It is important to finely chop it into shavings so it melts almost instantly in the milk. If you cook the chocolate too long, the fats separate and become gel-like. Yuck. Now, pour the can of coconut milk into a small pot. Add the cornstarch and salt and whisk well until there are no lumps. Whisk in the agave and sugar. Now, cut the vanilla bean down the middle and scrape the insides into the pot, as well as drop the vanilla bean in there too. Turn the heat to medium-low and once the liquid has just begun to simmer, turn the heat off and add the cocoa butter and whisk continually for 1-2 minutes. The cocoa butter should completely melt quickly and the ice cream will thicken.
- Remove from the heat and set aside for 5 minutes. Pour the mixture through a fine mesh strainer, catching the vanilla bean, as well as ensuring a smooth ice cream base. Now, whisk in the vanilla extract. Pour into a sealed plastic container and store in the fridge for 2-3 hours until completely chilled.
- It should be completely chilled before pouring into your ice cream maker. When removing the ice cream from the fridge, pour through a fine mesh strainer to catch any skins that may have formed. Whisk and then pour into your ice cream maker. Follow your ice cream machine directions to prepare, mine took about 15 minutes. Place into the freezer for a couple hours or until the desired consistency is reached. If you freeze it completely, just let it sit at room temperature for a few minutes to soften or pop it in the microwave for 30 seconds and use an ice cream scooper for authentic scoops!