Vegan Ice Cream Recipe - No Churn

Name: Vegan Ice Cream Recipe - No Churn
Prep time: 5 min
Ingredients: 1 13 oz can coconut milk; 1/2 cup sugar; 1/2 tsp vanilla extract; 1 tsp vanilla sugar ((optional for stronger vanilla flavor, can sub vanilla seeds)); 1/2 cup plant milk ((I usually use oat or soy milk))

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Prep Time: 5 minutes

Servings: 6

Cost: $3.01 /serving

Author : Shannon Hakala

Ingredients

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1 13 oz can coconut milk1/2 cup sugar1/2 tsp vanilla extract1 tsp vanilla sugar ((optional for stronger vanilla flavor, can sub vanilla seeds))1/2 cup plant milk ((I usually use oat or soy milk))

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Instructions

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Step 1

Whisk the coconut milk, sugar, and vanilla extract together completely, then pour into silicone muffin molds.

Step 2

Place the mold in the freezer and freeze for at least 3 hours.

Step 3

Remove the silicone mold from the freezer and add all the frozen ice cream pieces to a blender or food processor. Add in the plant milk.

Step 4

Blend until you have smooth ice cream, using a tamper or scraper to push the frozen chunks into the blade. It will be like soft-serve ice cream if you serve it now.

Step 5

For scoopable ice cream, put the ice cream into a freezer-safe container and freeze for another 2-3 hours.