Salt Straw Vegan Ice Cream Recipe
This recipe teaches you how to make Salt & Straw's famous vegan ice cream at home using simple ingredients and expert techniques. With a rich coconut cream base and natural thickeners, you can create creamy, dairy-free frozen treats. The guide includes step-by-step instructions, mix-in ideas, and professional tips for achieving the perfect texture.
Ingredients
Base Ingredients:
- 2½ cups cold non-dairy milk coconut milk preferred
- 1 cup coconut cream
- ¾ pound fresh strawberries
- ⅓ cup granulated sugar
- 2 tbsp corn syrup
- 1 tbsp cornstarch for thickening
- 1 tsp vanilla extract
Optional Additions:
- Natural sweeteners agave, maple syrup
- Stabilizers xanthan gum, guar gum
- Mix-ins dark chocolate chips, nuts, fruit swirls
Instructions
Prepare the Strawberry Swirl:
- Cook ¾ pound of strawberries with ⅓ cup sugar over medium heat for 10-15 minutes until thickened. Let it cool.
Make the Ice Cream Base:
- Blend coconut cream, sugar, corn syrup, and vanilla extract until smooth.
- In a small bowl, mix cornstarch with a little non-dairy milk to form a slurry. Add to the base mixture.
Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency.
- If using a no-churn method, pour into a shallow dish and stir every 30 minutes while freezing.
Incorporate the Strawberry Swirl:
- Gently fold in the cooled strawberry mixture.
Freeze:
- Transfer to a freezer-safe container, press plastic wrap onto the surface, and freeze for at least 4 hours.
Serve & Enjoy:
- Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy within 2 weeks for the best texture.
Notes
- Use full-fat coconut milk for the creamiest texture.
- If ice cream is too hard, let it sit for 5 minutes before scooping.
- Experiment with mix-ins like caramelized fruit, nuts, or chocolate.
- Avoid icy texture by adding a tablespoon of alcohol (like vodka) or using stabilizers.