It’s true that Ayurveda never ever recommends eating anything cold, as it inhibits agni, your digestive capacity, the key to your overall health. However, if you are going to break this rule, you may as well go for home made NICE CREAM without the white sugar and other nasty ingredients. Just be sure to eat it away from your meals in order not to interfere with the break down of your food.
I’ve added vanilla for flavour and a touch of spirulina for colour, feel free to leave it out as this vegan ice cream is delicious without it.
Be sure to start a day ahead for best results.
3 (380 grs) cans full-fat coconut milk
1 cup packed brown sugar
3/4 teaspoon mineral salt
1 vanilla bean
2 tablespoon cornstarch or kuzu
2 tablespoon pure vanilla extract
pinch of spirulina (optional)
!! Start a day ahead by freezing the bowl of your ice cream maker and making your creamy dreamy vegan ice cream base.
Add coconut milk, sugars, and salt to a medium saucepan over medium heat.
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 dissolve.
Place cornstarch in a small bowl.
Ladle out 1 cup of boiling coconut milk and add to cornstarch, whisking until it dissolves.
Pour this slurry into your saucepan and stir to combine.
Reduce heat and allow to simmer until the mixture has thickened, around 3 minutes.
Check your mixture is thick enough by coating the back of a wooden spoon and swiping your finger through it. Your finger should leave a clean line.
Remove from heat.
Whisk in vanilla extract, then pour mixture into a large bowl and refrigerate until completely chilled, 3 hours and up to overnight.
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.