Vegan vanilla ice cream

Ingredients:

• 2 cans of full-fat coconut milk
• 6 tablespoons maple syrup
• 1 vanilla bean, cut in half, seeds removed from the pod
• 4 tsp arrowroot (a common name for starch varieties obtained from the rhizomes of plants of the Maranta genus)
• 1 tbsp vanilla extract

Preparation:

1. In a medium saucepan, combine the coconut milk, maple syrup, vanilla bean, and seeds. Place over medium-high heat and bring to a gentle simmer. Cover, reduce heat to low, and simmer for 5 minutes.
2. Dissolve the arrowroot in 1 tablespoon of water. Slowly drizzle it over the coconut mixture, whisking constantly. Once the mixture returns to a boil, remove the pan from the heat and stir in the vanilla extract. Pour the cream into a shallow bowl and remove the vanilla bean. Wait until the mixture cools and stops steaming, then refrigerate to cool completely.
3. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions (for 20-30 minutes). Serve immediately, or transfer the finished ice cream to a container and store in the freezer for up to 6 months.
   
   Vegan Mint Chocolate Chip Ice Cream: Transfer the custard to an ice cream maker and add 1/4 teaspoon of peppermint extract (or more, to taste). When the ice cream is ready, add 1/3 cup of chopped dark chocolate and churn.
   
   Vegan Strawberry Ice Cream: Chop 2 cups of fresh strawberries, place them in a bowl, and add 2 teaspoons each of coconut sugar and maple syrup. Stir. Let stand while the ice cream is making. You can also mash the strawberries with a fork to create a chunky sauce. When the ice cream is ready, add the strawberry mixture and whisk.
   
   Vegan Ice Cream with Almond Butter: Once the ice cream is ready, stir in 1/3 cup of almond paste without mixing too much.
   
   

   Note

   
   Freshly made vegan ice cream has the perfect consistency. It's best served immediately. Leftovers can be stored in the freezer, but remove them early before serving to allow the ice cream to soften.