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
Ingredients
- 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
Instructions
- 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!
Love it!
Thanks Sarah!
Vegan Richa made “milk” chocolate bark recently with cocoa butter. You two are going to make me jump on the bandwagon. I’ve used cocoa butter for soap making, but need to get the culinary part going.
Oh, yes! I made dark chocolate and white chocolate with it this past weekend..still need to post! So much to do, so much to post, so little time with a 14 month old, lol! Anyways, I love the stuff…while making chocolate, I just rub the excess cocoa butter into my skin. It’s awesome and smells divine.
Oh my goodness, cocoa butter is awesome for the skin. Save those posts! You’ve got plenty of time to get em up 🙂 Play with that baby. They’re only little for so long 😉
I agree! 🙂
What and WHAT!? A-MAZ-ing, Brandi! Oh, I just had to leave you a comment and tell you that — delectable! Makes me so wish I had an ice cream maker. Okay, decided, it’s on the list! And the pics are just wonderful. Thanks so much for sharing =)
Haha! Thank you so much Christina! I truly appreciate the kind feedback! 🙂 I must admit, photographing ice cream is loads of fun because you get to eat it while doing it since it starts to melt, lol! Oh, yes, you must get one…especially with the cost of ice cream these days…it’s SO worth the investment!
Oh how I wish it were a little bit warmer, I love ice cream this looks really really good, did you use an online source for your cocoa butter? Have never bought it before and you are so right about white chocolate being loaded with sugar. Using full fat coconut milk with the cocoa butter produces an ice cream thats too fatty or rich? I just love your recipes.
Thank you so much! I prefer a combo of both the light coconut milk and full fat…I can’t vouch for all brands, but the Thai brand I find to be PLENTY creamy…both my hubby and I agreed…the full fat is very thick and very coconut-y. I didn’t want to taste any actual coconut in the finished product. I’m sure it would work still though, if somebody wanted it ultra creamy and didn’t mind the coconut taste. The cocoa butter helps the fat along with the coconut cream, so it doesn’t need all full fat milk in my opinion 🙂
I also like Thai brand, I must add this to my list of things to make. Simply delicious
Oh I just saw you linked the source for the cocoa butter, thanks for doing that,
It smells sooooo good when you open up the tub…just oozes chocolate aroma!
I just HAVE to make this — winter or no winter!
Ha! I agree Simone! It’s cold but I just can’t ever resist ice cream! It tastes like a white chooolate vanilla candy bar! 🙂
Your ice cream always looks SO good!! I need to live closer to you so I can taste test all of them!!
Haha! Yes, you do Brittany so I don’t keep eating it all 🙂
Oh my Brandi!! Your ice-cream is always phenomenal and this is magnificent on all levels. I really do have to pinch myself because it looks so rich and unhealthy. But it is truly healthy!! Love it. Have you ever thought of publishing a cookbook? You really should Ms. Young Entrepreneur!!
I hope you don’t mind if I reblog your link on my reblog page?
Thank you so much Judy!! I appreciate your kind words so much. It really is healthy but tastes NOT healthy! Oh gosh, a cookbook would be awesome some day! 🙂
Of course I don’t mind, thank you, I’d be honored 🙂
Makes me want to get an ice cream maker just for this!
Haha! I know right…I’m a little obsessed with it!! I wanted to eat it all as soon as it was done churning and not bother freezing it completely! 🙂
Oh wow, I need to try all of your tips especially the cocoa butter! It sounds sooo decadent and amazing!
Thank you Sparkles! The cocoa butter makes it creamier…a little bit goes a long way too. I put too much in on the first batch and it was like wax, lol! So the one tablespoon is just right. Hope you enjoy! 🙂
I loved the ice cream ,looks good!!
Thank you so much! It sure is delicious 🙂
Amazing!
Thank you Tiffany 🙂
instead of the low fat coconut milk could you use soy or oat?
I would not use soy, it is not nearly creamy enough for ice cream. If you use the high fat oatly brand of oat milk, that may work. OR, you can try the Elmhurst brand of almond milk or cashew milk, but that is the only brand that is pure nuts and water with high fat content, whereas other brands are mostly fillers and you would end up with very icy ice cream.