Coconut Vanilla Ice Cream

Dairy ice cream owes its texture to fat and to egg proteins that keep ice crystals small; a coconut base has the fat but not the proteins.

Blended cashews and a little arrowroot fill that gap, which is why this churns smooth rather than icy.

Home-made dairy-free ice cream sets harder than shop-bought because it has no commercial stabilizers. Ten minutes on the counter fixes it entirely.

Get the base properly cold before churning and the texture is indistinguishable from cream.