Nutrition Facts
(per serving)
This vegan version of the classic vanilla ice cream substitutes heavy cream and whole milk with coconut cream and almond milk, respectively. The sugar is replaced with maple syrup for a natural sweetener.
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Original Recipe:
https://barefeetinthekitchen.com/homemade-ice-cream-recipe/Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.
Vegan Vanilla Ice Cream
Vegan Vanilla Ice Cream Recipe
Ingredients
- 1¾ cups coconut cream (400ml)
- 1¼ cup almond milk (300ml)
- ¾ cup maple syrup (180ml)
- ⅛ teaspoon fine sea salt
- 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise
- Optional: 2 cups of add-ins – soft brownies, cookies, and blondies work great
Instructions
- Pour 1 cup of the coconut cream into a saucepan and add the maple syrup and salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot.
- Warm the mixture over medium heat, just until the maple syrup dissolves. Remove from the heat and add the remaining coconut cream, almond milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk mixture again, and pour into ice cream maker. Churn according to the manufacturer’s instructions.
- Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!
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