Vegan Ice Cream

Name: Vegan Ice Cream
Ingredients: 2 cups coconut milk ((for coconut-free, try the almond milk ice cream above)); 1/3 cup sweetener of choice; 1/8 tsp salt; 1 1/2 tsp pure vanilla extract; optional 1/4 cup cocoa powder (for chocolate ice cream)

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Servings: 4

coconut coconut milk ice cream

Ingredients

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2 cups coconut milk ((for coconut-free, try the almond milk ice cream above))1/3 cup sweetener of choice1/8 tsp salt1 1/2 tsp pure vanilla extractoptional 1/4 cup cocoa powder (for chocolate ice cream)

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Instructions

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Use full fat canned coconut milk, not lite or coconutmilk from a carton. To make vegan ice cream: Whisk all ingredients. If you have an ice cream machine, simply churn according to manufacturer’s instructions. Without an ice cream machine: freeze the mixture in ice cube trays. Blend the frozen cubes in a high-speed blender like as a Vitamix, or thaw enough to blend in a food processor or regular blender. Enjoy right away, or freeze about an hour for a firmer texture. The homemade vegan ice cream is best and creamiest the day it’s made. You can freeze leftovers up to a month. Thaw before serving.