Smooth, scoopable, and fragrant vanilla ice cream, no dairy required.

Why this recipe works:

A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.

Corn syrup adds additional plush body to the base.

Simmering and puréeing the ice cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning.

Notes: You can find coconut cream in Chinese and Southeast Asian groceries or online. Don't use cream of coconut or creamed coconut instead—they're different products and can't be substituted. If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.

Read more on the technique behind vegan ice cream.