Creamy Vegan Coconut Milk Ice-Cream Recipe

Combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until sugar dissolves completely.

In a separate bowl, mix the arrowroot powder with 45 ml of coconut milk until smooth, then pour into the saucepan. Stir continuously until the mixture thickens slightly.

Remove the mixture from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate until cold (about 1-2 hours).

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, until it reaches soft-serve consistency.

Transfer the ice cream to a freezer-safe container and freeze until solid (at least 2 hours).

Before serving, let the ice cream sit at room temperature for a few minutes to soften for easy scooping.