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The day before, freeze your freezer bowl according to your ice cream maker’s instructions. This is the ice cream maker I use.
Add all ingredients except the vanilla bean pod into a food processor.
Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the food processor. Save the pod for another recipe.
Cover the food processor and blend until smooth and well mixed. Scrape down the sides of the processor as needed.
Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker’s directions.
Enjoy immediately if you like super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.
Vanilla vegan ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.
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