Dairy-free Vanilla Ice Cream
A simple 3-ingredient ice cream that is vegan and dairy-free. Either make in an ice cream maker or with the freeze and stir method.
Servings: 1 quart
- 2 cans full-fat coconut milk
- ½ cup maple syrup
- 2 tsp vanilla bean or vanilla extract
- pinch of salt
Combine the coconut milk, maple syrup, and vanilla in a blender and blend on low for about one minute. Alternatively, you can mix in a bowl but I like the ease of a blender.
If you are using an electric ice cream maker, set up the ice cream maker according to the instructions and then add the ice cream base. The ice cream will start to freeze and turn into a soft serve in about 20-25 minutes.
If you are using the freeze and stir method, pour the ice cream into a bread pan or 8x8 baking pan. Cover and place in the freezer. Remove the ice cream from the freezer and stir every thirty or so until completely frozen.
Scoop the frozen ice cream into a bowl and enjoy!
Calories: 1962.8kcal | Carbohydrates: 131g | Protein: 15.4g | Fat: 163g | Saturated Fat: 144.5g | Sodium: 114.5mg | Potassium: 2054.9mg | Sugar: 97.5g | Vitamin C: 7.6mg | Calcium: 313.9mg | Iron: 25.4mg