Dairy-free Vanilla Ice Cream (Edit recipe)

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.

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	430
Fat:	32 g
Carbohydrates:	27 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	111 mg
Fiber:	0 g
Sugars:	27 g
Calculated for total recipe.

by lovecheflaura

View original recipe

Serves: 4-6

Ingredients

27 oz Coconut Milk, (2 cans)
1/2 cup Pure Maple Syrup
2 tsp Vanilla Extract, or Vanilla Bean
pinch Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!