Vanilla Non-Dairy Ice Cream
Valentina P
The best and creamiest non-dairy vanilla ice cream recipe (seriously). Made with coconut cream, almonds, and plenty of vanilla.
How To MakeDiet Type: Plant-based
Shopping List
- 2 cups coconut cream (Note 1)
- 1 cup slivered almonds
- 1/2 cup + 1 tablespoon cane sugar
- 1/2 cup + 1 tablespoon agave syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon xanthan gum (Note 2)
- pinch salt
Instructions
- Step 1: Combine the sugar, agave, xanthan gum, and 1 cup of cold water in a medium saucepan. Turn on the heat to medium and stir until the sugar dissolves, about 2 minutes. Do not let the mixture bubble or boil.
- Step 2: Remove from the heat and place in a high powered blender. Add the coconut cream, slivered almonds, and little pinch of salt. Blend on high power until very, very smooth.
- Step 3: Place the ice cream in an airtight container and refrigerate at least overnight, or up to 24 hours for best texture.
- Step 4: After chilling the ice cream, stir in the vanilla extract. Add the ice cream to an ice cream maker to churn for 45 minutes. Scoop the soft ice cream into pints and freeze until firm.
- Serve: Soften at room temperature for 5 to 10 minutes before scooping. Enjoy.
Recipe Notes
Note 1: We recommend using carton-boxed coconut cream from Arroy-D for the creamiest texture. We do not recommend substituting with almond or soy milk, as it will make the ice cream much less creamy. Note 2: Xanthan gum helps the ice cream keep its texture. It can be omitted if needed.
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