Creamy Coconut Ice Cream
Rich, smooth vegan coconut ice cream with a clean coconut flavor and a dense, creamy finish.
Balanced on paper; not physically tested yet.
Ingredients
Tap ingredients as you weigh them.
Coconut base
The small print names the exact — often Dutch — products this recipe was calculated with. Equivalents work, but if a label differs materially, the formula deserves a recalculation.
Prepare
Recombine the coconut products
Check that the product labels still match the recipe notes. Shake the Go-Tan coconut milk and Kara coconut cream thoroughly so the coconut fat and liquid are completely recombined. If either product remains visibly separated, empty it into a bowl and stir until uniform before weighing.
Combine the powders
In a completely dry bowl, thoroughly combine the sugar, dextrose, cornstarch, 0.30 g guar, and salt. Break up every visible lump and make sure the tiny guar quantity is evenly diluted before it touches liquid. Do not add xanthan; the Kara cream already contains it.
Make the cold base
Put the coconut milk and coconut cream in a saucepan. Gradually whisk in the dry mixture, then use an immersion blender for 30-45 seconds until completely smooth. Keep the blade submerged so the mixture does not become foamy.
Cook the cornstarch
Heat the base over medium-low heat while stirring continuously, scraping the bottom and corners of the pan. When it reaches 82-85°C and has lightly thickened, hold it in that range for 1 minute while stirring. Do not let it boil aggressively. Remove from the heat and stir in the vanilla.
Cool and age
Transfer the base to a clean container and cool it promptly over an ice bath, stirring occasionally. Cover and refrigerate for 4-12 hours so the starch and gums fully hydrate and the coconut fat structure settles. Do not put a warm base into the freezer or machine. If the chilled base has set firmly, blend it briefly until smooth without whipping in air.
Fill and freeze
Pour the approximately 452 g base into the NC300EU pint, confirm it remains below the molded MAX FILL line, fit the storage lid, and freeze on a level surface for at least 24 hours.
Spin plan
Confirm the frozen surface is level, there is no tall hard hump, the pint remains below MAX FILL, and the base is within -12°C to -25°C.
Run Lite Ice Cream once.
If creamy, stop. If safely powdery or crumbly, scrape the sides inward and RE-SPIN once without automatically adding liquid. If too soft, stop spinning and refreeze until firmer.
Smooth leftovers flat before refreezing. When hard, rerun Lite Ice Cream rather than RE-SPIN; the refreeze behavior of this formula has not yet been tested.
Notebook
Development notes
This vegan formula is now locked to Go-Tan Kokosmelk and Kara UHT Coconut Cream. It uses their coconut fat for richness, sucrose and dextrose to balance sweetness and hardness, and cooked cornstarch for body in place of inulin. Because Go-Tan contains guar and Kara contains guar and xanthan, the formula adds only a small supplementary guar dose.
Test notes
Not tested yet. Awaiting the first physical test batch.
- Coconut milk: Go-Tan Kokosmelk, 17% fat; confirm current label before testing
- Coconut cream: Kara UHT Coconut Cream, 25% fat; confirm current label before testing
- Freezer temperature:
- Frozen-base temperature before processing:
- First-spin texture:
- RE-SPIN required:
- Coconut flavor intensity:
- Sweetness:
- Starchiness or gumminess:
- Sidewall ice:
- Melt and immediate serving texture:
- Refreeze result:
- Changes for the next batch:
Formula details PAC, POD, and solids for the curious
- Convention
- Sucrose = 1; includes added sucrose, dextrose, added salt, and product-label salt modeled as sodium chloride; excludes intrinsic coconut sugars
- PAC
- 23.8
- POD
- 14.7
- Total solids
- 36.2%
- Fat
- 14.6%
- Protein
- 0.6%
- Formula values describe the approximately 451.9 g base made with the current Go-Tan Kokosmelk label (17% fat) and Kara UHT Coconut Cream label (25% fat).
- PAC uses dextrose monohydrate FPDF 1.9/POD 0.75 and salt FPDF 5.9. The products and 0.60 g added salt supply approximately 1.10 g total label-equivalent salt; excluding all salt, the added-sweetener PAC is 22.4.
- Cornstarch replaces the original 15 g inulin concept. It supplies cooked body and water control but is not a chemically identical replacement.
- The 0.30 g added guar is approximately 0.07% of the base. Go-Tan also supplies an undisclosed amount of guar, while Kara supplies undisclosed guar and xanthan, so the total active hydrocolloid percentage cannot be calculated exactly from the labels.
- Coconut fat is highly solid at freezer temperature, so the base may behave harder than its PAC alone predicts. Lite Ice Cream supplies more processing energy than the standard Ice Cream program on the NC300 family.
- Nutrition and composition are estimated from the current Albert Heijn product listings for Go-Tan and Kara, plus representative values for sugar, dextrose, cornstarch, salt, guar, and vanilla. Go-Tan and Kara do not declare fiber; the displayed 4 g is a proxy estimate based on AH Biologisch Kokosmelk, a comparable 18%-fat coconut milk that declares 1.2 g fiber per 100 ml. Product or label changes require recalculation.
- Designed for immediate serving from an approximately -18°C freezer; first-spin, melt, and refreeze behavior have not been physically tested.