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No-Churn Vegan Vanilla Bean Ice Cream

No-Churn Vegan Vanilla Bean Ice Cream


  • Author: Ester Perez
  • Prep Time: 7 minutes plus freezing 5 hours
  • Total Time: 5 hours 7 minutes
  • Yield: 6 1x

Description

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. This recipe is included in the delicious No-Churn Vegan Ice Creams E-Book which includes 8 creamy ice cream recipes.


Scale

Ingredients

  • 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

Instructions

  1. To blender at coconut milk, maple syrup, xanthan gum and almond extract.
  2. Cut vanilla bean in half and scrape out seeds.  Add to blender.
  3. Blend all ingredients until smooth and creamy.
  4. Pour coconut mixture into a medium loaf pan and cover with foil.  Put into the freezer.
  5. 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.

Notes

This recipe is included in the No-Churn Vegan Ice Creams E-Book. Want more recipes? Check out The No-Churn Vegan Ice Creams E-Book with 8 vegan creamy ice cream recipes free from dairy, eggs, refined sugars and gluten.

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