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1
Add the coconut milk, maple syrup and vanilla bean pod and seeds to a medium pot, and whisk to combine.
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2
Bring to a simmer over medium-high heat.
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3
Cover the pot, reduce the heat to low and simmer for 5 minutes.
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4
Dissolve the arrowroot in 1 tablespoon water.
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5
Slowly drizzle it into the coconut milk mixture, whisking constantly.
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6
As soon as the mixture returns to a simmer, remove it from the heat and whisk in the vanilla extract.
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7
Transfer the mixture to a shallow bowl, remove the vanilla bean pod and set aside until the mixture stops steaming, then refrigerate until completely cool.
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8
Churn the ice cream according to your ice cream maker's instructions (this will take 20 to 30 minutes).
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9
Serve immediately, or freeze in an airtight container for up to 6 months
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10
For vegan mint chocolate chip ice cream: As the ice cream churns, add 1/4 teaspoon peppermint extract (or more to taste).
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11
Once the mixture is ready, add 1/3 cup chopped dark chocolate, and continue churning until combined.
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12
For vegan strawberry ice cream: Chop 2 cups fresh strawberries, place them in a bowl and add 2 teaspoons each coconut sugar and maple syrup.
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13
Stir to combine.
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14
Set aside to macerate while the ice cream churns.
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15
You can also crush the strawberries slightly with a fork to create a chunky sauce.
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16
Once the ice cream is churned, pour in the strawberry mixture and churn until combined.
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17
For vegan almond butter swirl ice cream: As soon as the ice cream is churned, drizzle in 1/3 cup almond butter and continue churning for a few seconds to distribute.
