As most people do not own an ice cream machine, this DIY version of vegan ice cream is both resourceful and fail-proof. You probably know the trick of making conventional ice cream in plastic bags using salt and ice. However, that method makes for cold hands and dairy-free substitutes turn out icy rather than creamy.
3 ingredients are all you need for this basic vanilla recipe. As an added bonus, it’s also low-glycemic thanks to coconut nectar in lieu of cane sugar.
Vegan Ice Cream
- Prep Time:5 minutes
- Cook Time:4 hours
- Total Time:4 hours and 5 minutes
- 1 can coconut milk
- 2 teaspoon vanilla extract
- 2 tablespoon coconut nectar
Combine all ingredients in a blender.
Blend until smooth.
Pour into a freezer-safe container.
Freeze the ice cream for 4 hours, stirring with a fork every hour. This step adds air and helps it become creamy. After 4 hours it can be left to harden completely.
Scoop and enjoy.