-
10
minPrep Time -
–
minCook Time -
10
minReady in -
6
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:N/A
- Seasons:All
- Cuisines:French
- Courses:Dessert
Recipe Description
Experience the pure, creamy bliss of Vegan Vanilla Bean Ice Cream, a plant-based masterpiece that rivals its dairy counterpart in every spoonful. Crafted with the rich, velvety base of coconut milk and infused with real vanilla bean, this ice cream is a celebration of simplicity and elegance. Each bite offers a smooth texture and a fragrant burst of vanilla, promising a refreshing and indulgent treat. Perfect for serving atop your favorite vegan desserts or enjoying on its own, this ice cream is a delightful way to conclude any meal or to savor as a luxurious snack. Dive into a scoop of this heavenly dessert and discover the joy of dairy-free indulgence.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 3/4 cup granulated sugar or maple syrup
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 tsp pure vanilla extract
- A pinch of salt
Steps:
- In a large bowl, whisk together the coconut milk, sugar (or maple syrup), the seeds scraped from the vanilla bean, pure vanilla extract, and a pinch of salt until well combined and the sugar has dissolved.
- Cover the bowl and refrigerate the ice cream mixture for at least 4 hours, or overnight, until thoroughly chilled. This step is crucial for achieving the smoothest texture.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly on the surface of the ice cream to prevent ice crystals from forming. Cover and freeze until firm, about 4 hours or overnight.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Serve in bowls or cones as desired.
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