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.
June 24, 2010
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.
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