Looking for the perfect vegan ice cream? Try this smooth creamy dairy free vanilla ice cream. If you love this next time, try a different flavour – vegan chocolate or Maple syrup yum!
Prep Time: 5 minutes
Cook Time: 20 minutes
Ready Time: 6 Hours
Total Time: 6 hours 25 minutes
Airtight plastic container – with lid
1 vanilla bean
64g agave nectar
1 can full-fat coconut milk
1 teaspoon vanilla extract
Slice vanilla bean lengthwise and scrape the seeds into a glass bowl; add agave nectar and pod halves.
Place the bowl in a large pot with water reaching halfway up the sides; bring water to a simmer and heat agave nectar and vanilla for 20 minutes.
Remove and discard the vanilla pod halves. Allow agave nectar and vanilla to cool completely.
Stir cooled agave nectar, coconut milk, and vanilla extract together in a large bowl; pour into a sealable container and seal.
Cool ice cream in the freezer, stirring every hour or so to break-up the ice crystals, until firm, 5 to 6 hours.
Use full – fat (not reduced fat) coconut milk for the best texture and flavour. Shake the cans well to mix the liquids and solids before adding to the bowl.
Mix every hour or so for five to six hours to prevent lumps.
When you are ready to eat, pulse the ice cream in a blender for a silky consistency.