Ani’s Vegan Vanilla Ice Cream is amazing! When I made the recipe up and tasted it, I thought it was much better than the one I had previously purchased at the store. I’m not sure if they aren’t adding enough actual vanilla flavor or what. My version has a predominant vanilla flavor. I only use real vanilla extract of course. It doesn’t have an overpowering coconut flavor like the store version either, despite the fact that I use full-fat coconut milk. (The kind from a can, not in the carton and meant for drinking or adding to cereal.)
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So many people going dairy free.
I think plenty of us that have realized dairy causes problems for us, were often times raised on it. This is what makes it so hard to give up. Recipes like this can really feel like a Godsend because I for one, have life-long yearnings for things like ice cream. As you’ll see in some of my other recipes, such as, Ani’s Blue Cheese Dressing, I still eat dairy, but I do try to have as little as possible and especially if I’m feeling a lot of pain, I have to give up dairy entirely again.
Everything’s better with Vegan Vanilla Ice Cream!
Let’s face it, what dessert isn’t made better by a scoop of vanilla ice cream to accompany it? Cake and ice cream, pie a la mode, skillet cookies or brownies and ice cream. This recipe opens up all these possibilities again to the person who has had to go dairy free.
All sugars aren’t Vegan.
The real beauty is that I was able to use a relatively small amount of sugar, and I get to use my vegan sugar. “Vegan sugar?”, you say. Yes, I’ve only recently learned that most white cane sugar uses charred cow bones. You can imagine my relief when I discovered that my normal unbleached sugar I had been purchasing for a couple of years now is vegan cane sugar (here’s a list of those that don’t). I mentioned in my About Ani page that I ran a cottage bake shop back in Illinois and I catered to those who wanted Dairy or Gluten free and Vegan or Vegetarian too. Plus I try to periodically send a few baked goods to a dear friend that is an animal rescuer and vegetarian so I would feel bad if I sent her something with sugar that isn’t cruelty-free.
Enjoy!
Vegan Vanilla Ice Cream - as tasty as dairy!
Ingredients
- 1 can Coconut Milk Canned - Organic I use Thai Kitchen, it should be natural. 2 or three ingredients.
- 1 tsp Vanilla Extract - Real
- 1/4 cup Super - Vegan I use either Zulka or Florida Crystals Organic
Instructions
- Take 1 can of Coconut Milk. Put them into the refrigerator overnight. The next day, remove the top of the can with a can opener. You are looking for all the coconut meat/fat to have risen to the top and be solid. If it appears that this is the case and you don't see any watery or runny stuff then it should be safe to proceed with the next step.
- Temporarily replace the lid you just removed back on and flip it upside down. Now using your can opener remove the other end of the can. This side should contain all the water and possibly Guar gum that are the other ingredients in the can.
- Holding can over a bowl with a strainer attached, pour all the liquid out. You should have a solid chunk of the actual coconut milk left in the can.
- Scoop the coconut milk out using a spatula and place into a bowl for mixing.
- Add sugar and vanilla extract and beat with a mixer until thick. It will look almost just like whipped cream.
- Now you can either just pack it into a container for freezing or into an electric ice cream machine, churn, then transfer to container for freezing. Let freeze until hardened and enjoy!
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