Quick Vegan Vanilla Bean Ice Cream

If your freezer is bare and and there is not a minute to spare then follow this quick recipe for yummy vegan ice cream. In order to be succesful with a home ice cream maker your must start with a cold mixture or the ice cream will not freeze enough and it will turn icy in the freezer. The time-saving trick is to keep a can of coconut milk and sweetener (maple or agave syrup) in the fridge so you don’t have to wait for the mixture to cool. ¬†By pre-chilling the ingredients¬†you get to skip a step and save 12 hours.

Quick Vegan Vanilla Ice Cream

All ingredients should have been pre-chilled except the vanilla bean

1 can of light (or regular) coconut milk

1/4 cup maple syrup or agave syrup

1 tbs vanilla extract

1 vanilla bean

Soak the vanilla bean in hot water for 10 min. Remove the bean from the water and slice it down the middle and scrape the beans into your mixing bowl. Add all remaining ingredients and mix. Pour the mixture in to an ice cream maker and process.


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