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.

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.

 Comments

More Recipes

Barbecue Baked Beans with Tempeh

Three beans and tempeh offer a tangy twist on this Fourth of July staple.
Read More »

Plum Basil Jam

This sweet summer jam will brighten any piece of toast or morning bun.
Read More »

Gluten-Free Vegan Pizza Wraps

This tofu pepperoni pizza wrap makes the perfect lunch.
Read More »

A Vegan Cinco de Mayo Brunch

Celebrate May 5th with Mexi-spired twists on classic brunch fare—mimosas included.
Read More »

Dijon Macaroni Salad

Spice up your springtime barbecues with the perfect macaroni salad.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »