For this recipe I’ve used full-fat coconut milk instead of heavy cream to make a dairy-free, vegan version. You may have seen, or even tried to make coconut milk ice cream in the past. It’s always perfectly delicious right out of the ice cream maker, with that silky soft-serve texture but then it always seems to freeze into a rock and form crunchy ice crystals. And no one wants ice cream with ice crystals in it. For this reason I’ve been testing a base recipe for ice crystal free and slightly softer vegan ice cream. The trick is in the arrowroot starch, liquid sweetener, and vodka. Make this recipe as is, or throw in your favorite mix-ins.

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