Simple three-ingredient vanilla ice cream! This decadent vegan vanilla ice cream recipe is simple to make! It goes well with apple pie, chocolate cake, brownies, and more!
INGREDIENT
– 2 (15-oz) cans full-fat coconut milk– ½ cup to ¾ cup pure maple syrup to taste– 1/2 tsp sea salt– 1 Tbsp pure vanilla extract
INSTRUCTIONS
Before using, freeze ice cream maker bowls for 24 hours. It helps the ice cream maker air-churn and freeze the base.
Step 1
After mixing, freeze the vanilla ice cream base in an airtight container without an ice cream maker.
Step 2
Heat two coconut milk cans, pure maple syrup, and sea salt in a medium saucepan. Just mix and heat until creamy.
Step 3
This mixture can be sweetened with pure maple syrup. Room temperature or cooler separates canned coconut milk. Coconut flesh and water melt into cream.
Step 4
Remove ice cream base from heat and add vanilla. Store the vanilla ice cream base in an airtight container for 2 hours (or longer, depending on heat).
Step 5
Put the frozen freezer bowl in your ice cream maker. Place chilled ice cream custard in machine and follow manufacturer instructions. Churn ice cream for 20–30 minutes until thick and soft.
Step 6
Serve vanilla soft serve ice cream immediately or freeze for firmer texture. Fill a freezer-safe container with ice cream. People wrap loaf pans in plastic. I like airtight glass tupperware. Freeze solid in 2 hours.
Step 7
Thaw the creamy vanilla ice cream at room temperature for a few minutes before serving. Vanilla ice cream pairs well with berries, chocolate sauce, chips, cookies, peanut butter, caramel, hot fudge, etc.