No-Churn Vegan Vanilla Bean Ice Cream. A creamy vanilla coconut-y ice cream that is so delicious and easy to make. No need for an ice cream maker! Serve with fresh fruit, in a cone or over pumpkin pie.
Prep Time:7 minutes plus freezing 5 hours
Total Time:5 hours 7 minutes
1 can full fat coconut milk or coconut cream (13.66 ounces)
1/2 cup maple syrup
1 teaspoon xanthan gum
1/4 teaspoon almond extract
1/2 vanilla bean
To blender at coconut milk, maple syrup, xanthan gum and almond extract.
Cut vanilla bean in half and scrape out seeds. Add to blender.
Blend all ingredients until smooth and creamy.
Pour coconut mixture into a medium loaf pan and cover with foil. Put into the freezer.
Freeze for 4-5 hours for soft serve and 5-6 hours for a firmer ice cream. Allow to thaw for 5-10 minutes to soften before serving.