Dairy Free Ice Cream Recipe

Name: Dairy Free Ice Cream Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 2 ½ cups coconut milk– preferably two boxes(8.5 oz) of Aroy-D boxed, not canned (see notes); ½ cup plus 2 tablespoons organic cane sugar; ¼ teaspoon xantham gum- optional, but gives good texture; ¾ cup water; 1/8 teaspoon sea salt; 2 teaspoons vanilla extract

—·American

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Feastingathome

Ingredients

2 ½ cups coconut milk– preferably two boxes(8.5 oz) of Aroy-D boxed, not canned (see notes)
½ cup plus 2 tablespoons organic cane sugar
¼ teaspoon xantham gum- optional, but gives good texture
¾ cup water
1/8 teaspoon sea salt
2 teaspoons vanilla extract

Instructions

6 steps

Place coconut milk in a medium bowl or 4-cup glass measuring cup.

Place sugar and xantham gum in a small saucepan and whisk.

Add water, whisk, and heat over medium until sugar is completely dissolved, about 3 minutes. Stir in salt salt and vanilla.

3 min

Pour the dissolved sugar mixture into the coconut milk and whisk well. Chill for 6 hours if using an ice cream maker with a freezer bowl. The vegan icecream base can be chilled up to 10 days or frozen for later use.

Pour into your ice cream according to it’s directions and churn until creamy and frozen!

Serve immediately or store in an airtight container in the freezer for up to 3 months. Thaw 10 minutes before using to let it soften slightly.

10 min

Progress

0 / 6 steps