Vegan Vanilla Custard Ice Cream (with Cherimoya!)
Creamy vegan custard ice cream made with cherimoya, coconut cream, and vanilla. Dairy-free, no refined sugar, and no churning needed!
Equipment
- High Speed Blender preferred one linked above
- ice cube trays preferred one linked above
Ingredients
- 4 ripe cherimoyas seeds removed and flesh scooped out
- 1 cup coconut cream from the top of a chilled can (chill in the fridge overnight or for several hours prior)
- 1 tbsp maple syrup
- 2 tsp vanilla extract
Instructions
- Cut open the cherimoyas, remove all seeds, and scoop out the creamy flesh.
- Add the cherimoya, coconut cream, maple syrup, and vanilla extract to a high-speed blender such as a Vitamix.
- Blend until smooth and creamy, scraping down the sides if needed.
- Pour the mixture into silicone ice cube trays and freeze for several hours or overnight.
- Once fully frozen, pop the cubes out and return them to the blender.
- Blend again until thick and smooth, adding a splash of dairy-free milk only if needed to help it blend.
- Serve immediately as a soft-serve custard, or freeze again for a firmer texture.