Vanilla Ice Cream
When the stifling days of summer heat become too much, cool down with scoops of this decadent, smooth, soy-free vegan ice cream.
By Chloe Coscarelli
Makes 1 quart
What you need:
- 2 cups coconut milk
- 2 cups almond milk
- 1 cup agave
- 1/8 teaspoon salt
- ½ teaspoon xanthan gum
- 2 tablespoons canola oil
What you do:
1. In a blender, combine coconut milk, almond milk, agave, salt, xanthan gum, and canola oil.
2. Refrigerate until chilled and run through an ice cream machine.
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Posted: Jun 28 2010 12:40PM By kiran
what if we don't have an ice cream machine? will a blender or processor work?
Posted: Jun 29 2010 10:34AM By Neesha
This recipe doesn't call for any vanilla. Is that correct?
Posted: Jul 01 2010 16:59PM By Rebecca D
Maybe the vanilla flavor comes from the store-bought vanilla almond milk? I'd add vanilla anyway because I like it.
Posted: Jul 05 2010 17:06PM By vinny
No ice cream maker here. Blended it up, poured into a tub and stuck in the freezer. Pull it our in a few hours & mix then return to freezer. Nice flavor without vanilla
Posted: Jul 29 2010 22:30PM By Mo
I make vegan ice cream often but have never seen xanthan gum used. Any ideas what it's purpose is? I'm guessing it's a thickener, maybe?
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