Vegan Vanilla Ice Cream
Made up of just five simple ingredients, this vegan vanilla bean ice cream recipe yields insanely creamy results. There's no need for an ice cream maker or anything fancy here - a little hard labor will do the trick. Though best served fresh, the mixture will keep in the freezer for up to 10 days. Serve alongside your favorite pies, brownies, or cookies, and enjoy!
Adapted from Minimalist Baker
| Yield: 8 servings | Time: One Day |
Ingredients
2 14-ounce cans coconut cream or full-fat coconut milk
¼ cup organic cane sugar
¼ cup maple syrup
Pinch sea salt
1 vanilla bean pod, split and scraped (or ½ teaspoon vanilla powder)
2 teaspoon pure vanilla extract
Preparation
The day or night before you begin, make sure you place your ice cream churning bowl in the freezer to properly chill.
The following day, add coconut milk, organic cane sugar, maple syrup, sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth. It will take about 1-2 minutes to dissolve all of the sugars. Add more sugar or vanilla extract, to taste.
Move the chilled mixture to a freezer-safe container - a loaf pan should do the trick. Use a spoon to smooth the top and freeze.
Once every hour, remove from freezer and whisk to incorporate. Repeat until mostly the mixture is mostly firm, between 6 and 8 hours. Continue freezing until completely solid.
Set out for 5-10 minutes before serving to soften - a hot ice cream scoop will ease the scooping process.
Serve alongside you favorite dessert, or top with nuts and berries.
