Vegan Vanilla Ice Cream

Step 1

If making vegan condensed milk, make that first.*Skip this step if using store bought.

Step 2

If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it.

Step 3

Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean.

Step 4

Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.

Step 5

Scoop out amount desired as needed.

Step 6

Yields approximately 1 pint.