Unfortunately, we haven’t been able to try anything from the book. Until now.
You see, our ice cream maker (along with several other awesome kitchen gadgets, beautiful new dishes, and more) have been trapped in our garage. For years. Our kitchen is tiny. And cannot accommodate the wondrous tools and gadgets we have accumulated. So…they are left to sit in their boxes, patiently waiting for the day that they will be called in to action.
Our poor ice cream maker has been stuck in the back corner of said garage. Pouting. Moping. And begging to be used. But we couldn’t find it. Or. More likely, didn’t want to take the time to look. Until now.
And thank goodness we did. There are so many amazing flavors of vegan ice cream to try.
We decided to try the most basic flavor first: vanilla. We had to know what our base was, before moving on. And boy, were we glad we did.
- 1 (14-oz) can full-fat coconut milk
- 1 1/4 cup rice milk (or other nondairy milk)
- 1/2 cup agave nectar or granulated sugar
- 1 tbs vanilla extract
- optional: 1/2 cup dairy-free chocolate chips or chopped chocolate
- Prep ice cream maker according to instructions. (We had to put our canister in the freezer for 24 hrs prior to starting the recipe.)
- Place coconut milk, rice milk, agave nectar, and vanilla extract into a medium bowl and whisk until well combined.
- Cover and chill in the refrigerator for at least 2 hours.
- Freeze in ice cream maker according to directions. (Ours took around 35 minutes).
- Add chocolate chips about 5 minutes before the end of the freezing time, if you are adding them.
- Devour immediately, or freeze to reach desired consistency.
Nightshade free, dairy free, wheat free, gluten free, corn free, egg free, and soy free.