Vegan Vanilla Ice Cream Recipe

Step 1

The day before, freeze your freezer bowl according to your ice cream maker’s instructions. This is the ice cream maker I use.

Step 2

Add all ingredients except the vanilla bean pod into a food processor.

Step 3

Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the food processor. Save the pod for another recipe.

Step 4

Cover the food processor and blend until smooth and well mixed. Scrape down the sides of the processor as needed.

Step 5

Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker’s directions.

Step 6

Enjoy immediately if you like super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.

Step 7

Vanilla vegan ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.

Step 8

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Step 9

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Step 10

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Step 11

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