Vegan Vanilla Ice Cream

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I’ve wanted to make this for absolutely ever, but it’s one of those recipes that I wasn’t too sure about how it would turn out, so I put it off. Also, because it would take a while to freeze, I tend to delay those type of recipes!

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I’m so excited I finally did it today. I think it was actually inspired because the first recipe I was trying to do didn’t work out, so I ended up just thinking, “screw it, I’m gonna try this and see how it turns out, even if it takes a few hours.”

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Wow, this has to be one of the best ice creams I’ve ever made. It tastes just like regular ice cream, perhaps even richer. I was able to make it very easily, all with the help of a can of full fat coconut milk as the base “cream”.

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If you have an ice cream maker, you can use the instructions there after you mix the ingredients up, but if you’re like me and don’t have one, then you will need to take it out of the freezer every 30 minutes at the beginning (later, 15-20 minutes) and stir crazily.

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This see to really make the ice cream soft and eventually, you’ll find that you can easily scoop it with one of those round ice cream scoops. If you just leave it without stirring, it would freeze up like a giant icicle, and would be impossible to get out.

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As for the ground vanilla powder, I used the Ojio brand. If you can’t find that, try using a couple vanilla pods and scraping out the seeds. The better than milk rice powder also gives it a strong vanilla taste, since that’s the flavour it comes with.

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Vegan Vanilla Ice Cream

1 can full fat coconut milk, refrigerated
1/4 cup cashew meal (or blanched almond meal)
2 tablespoons better than milk rice powder
2 tablespoons virgin coconut oil
1 tablespoon pure vanilla extract
1 tablespoon pure maple syrup
1 teaspoon ground vanilla powder
A small pinch Himalayan/sea salt

Be sure to refrigerate the coconut milk for a couple of days in the fridge, then drain out all the clear liquid. You should be left with thick coconut cream.

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Spoon the cream out onto a 8×4 inch bread pan (or a bowl will do as well), then add the cashew meal, rice milk powder, coconut oil, vanilla extract, maple syrup, vanilla powder and salt.

Stir with a spoon until everything is mixed very evenly.

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Put the tray in the freezer for about 3-5 hours, taking it out after every 20-30 minutes and vigorously stirring it until no lumps are found. Alternatively, you can put it in an ice cream maker.

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Vegan Vanilla Ice Cream
Serves: 2
 

Ingredients
  • 1 can full fat coconut milk, refrigerated
  • ¼ cup cashew meal (or blanched almond meal)
  • 2 tablespoons better than milk rice powder
  • 2 tablespoons virgin coconut oil
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground vanilla powder
  • A small pinch Himalayan/sea salt

Instructions
  1. Be sure to refrigerate the coconut milk for a couple of days in the fridge, then drain out all the clear liquid. You should be left with thick coconut cream.
  2. Spoon the cream out onto a 8×4 inch bread pan (or a bowl will do as well), then add the cashew meal, rice milk powder, coconut oil, vanilla extract, maple syrup, vanilla powder and salt.
  3. Stir with a spoon until everything is mixed very evenly.
  4. Put the tray in the freezer for about 3-5 hours, taking it out after every 20-30 minutes and vigorously stirring it until no lumps are found. Alternatively, you can put it in an ice cream maker.


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