Vegan and missing ice cream? Cry no more with this vegan ice cream recipe. Whether you use almond, cashew or coconut milk, you'll never miss dairy ice cream again!more
cups milk of choice or nondairy creamer or coconut milk (see note below)
cup sweetener of choice: such as pure maple syrup, brown sugar, or xylitol for sugar-free
pinch stevia or 1 extra tablespoon sugar
and ½ teaspoon pure vanilla extract
optional ingredients for whatever flavor you desire
Mix all ingredients (except optional ingredients, if they are chunky) in a dish. If you have an ice-cream maker: simply transfer to your ice cream maker and watch the magic! (I have a Cuisinart, and it took 12 to 14 minutes to turn the liquid into ice cream. Warning: Make sure your ice cream maker’s base is completely frozen before use, or it will NOT work!!) You can eat it straight from the machine, or freeze a few hours for firmer texture. Homemade ice cream is best the day it’s made, but you can technically thaw it out and it will keep for a few weeks.