I love the summer because eating ice cream becomes less of a choice and more of a necessity to keep cool (heat stroke is serious, okay?). Naturally, I was super excited when this vegan maple brown sugar ice cream recipe came together. Whether you’re vegan, lactose-intolerant or just like things that are creamy, sweet and cool, you gotta whip up a batch of this ice cream immediately. It requires only five ingredients and entirely allergen-friendly. If that’s not a winner I don’t know what is.
#SpoonTip: If you don’t have an ice cream maker then simply put the mixture in the freezer and stir every 30 minutes or so until it is frozen through and has the ice cream texture you want.
Vegan Maple Brown Sugar Ice Cream
- Prep Time:2 minutes
- Cook Time:0 minutes
- Total Time:30 minutes
- Servings:8 (unless you're me, then like 2)
- 2 cans of full-fat coconut milk
- 1/2 + 1/8 cup brown sugar
- 2 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Pour all of the ingredients into a blender.
Blend until well combined.
Turn on ice cream maker and pour in all ingredients.
Churn according to manufacturer’s directions.
Eat immediately (yasss) or freeze in an air tight container.
#SpoonTip: Pre-freeze the container so that the ice cream doesn’t melt on contact.