Dairy Free Ice Cream Recipe

Get setIngredients

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

Recipe yield: 4. Shown for cooking scale, not as a health score.

Make itInstructions

1. Place coconut milk in a medium bowl or 4-cup glass measuring cup, set aside.

2. Dissolve. In a small saucepan, first whisk the sugar and xanthan gum. Add the water, whisk again well, and heat over medium heat until sugar is completely dissolved, about 3 minutes. Stir in salt and vanilla.

3. Combine. Pour the dissolved sugar mixture into the coconut milk and whisk until well combined.

4. 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)

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

6. 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.

Adapted from feastingathome.com