Vanilla Ice Cream


  • 300ml water combined with 2tbsp soy powdered milk, to make the 'milk'.
  • 2 tbsp gluten free custard powder or maize starch.
  • 1/2 cups caster sugar.
  • 2 tbsp gelatine powder or 1tsp agar.
  • 200ml cups hot water.
  • 1-2 tsp good vanilla extract.
  • 300ml or a can of coconut cream, cooled in fridge overnight, liquid discarded (or you can reserve for other cooking)


  1. Gradually combine the 'milk' with the custard powder or starch and half the sugar to form a smooth paste. Continue combining all the 'milk' until fully mixed.
  2. Cook over a medium heat until custard thickens and evenly coats the back of a wooden spoon, then allow to boil for a further minute. Add vanilla.
  3. Strain the hot custard and allow to cool to room temp.
  4. Combine gelatine and hot water until dissolved, then add the remaining half of sugar and whip up with a beater until it forms “ribbons” or very soft peaks. Fold in with the custard mix before it sets.
  5. Beat coconut cream on high speed until it forms firm peaks like whipped cream, then fold this quickly and evenly into the custard and gelatine mix.
  6. Pour into a container and freeze until well set. No need to churn as this will scoop out smoothly and with a creamy texture.