Better Vegan Vanilla Ice Cream
Source: Better Vegan  Category: Vegan Desserts
Prep Time: 10 min  Chill time: 1-2 hrs  Churn Time: 20 min   Total Time: 1-2 hrs 30 min  Makes about 5 cups
Sugar-Free option available (see notes)
About this recipe
Everybody loves ice cream! However, for vegans this seemingly  ubiquitous grocery store item is not that easy to find. You can usually find vegan ice creams in your local natural food store, but most of them are loaded with refined sugars or contain soy. That is why I came up with the recipe below, which is vegan and refined sugar-free. I use maple syrup as a sweetener and also add some xanthan gum, which produces a nice creamy texture and makes the ice cream taste great. Everyone who tried it, including non-vegans, were surprised how close it tastes to real ice cream.
Ingredients:
1 cup unsweetened almond milk
1/2 cup maple syrup (I use Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont)
Pinch of pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
2 cups unsweetened full-fat coconut milk from the can (I use Thai Kitchen Organic Unsweetened Coconut Milk)
1 Tbsp. pure vanilla extract (I use McCormick Pure Vanilla Extract)
1/2 tsp. xanthan gum (I use Bob's Red Mill Gluten Free Xanthan Gum)
Instructions:
1. Put all of the ingredients into the blender and blend until smooth. The mixture will thicken and will resemble the consistency of thin yogurt.
2. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate 1-2 hours or overnight.
3. Turn on the ice cream maker; pour the mixture into the ice cream maker and let mix until thickened, about 15 to 20 minutes. Follow your ice cream maker's manufacturer instructions for precise timing and process (I use Cuisinart ICE-21).
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Notes:
When left in freezer overnight, the ice cream will freeze pretty hard. Remove from freezer about 15 minutes before serving.
You can use any topping you like or add nuts, fruits, etc. at the end of churning.
You can easily make this ice cream sugar-free by substituting maple syrup with stevia. Start with about 20 drops of liquid stevia, then adjust to taste.
Equipment needed:
Serving suggestion:
This ice cream pairs great with raw coconut nectar (I use Coconut Secret Raw Coconut Nectar) drizzled on top and Grain-Free Orange Cardamom Cookies.
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