I must confess, I ate ice cream for dinner tonight…but hey, at least it was sugar-free and vegan! Sooooo rich and creamy, it tastes just like the real thing (or even better)!! Plus, it is full of healthy fats from coconut milk, so you can feel good (or at least not as bad) about indulging 😉 Store-bought vegan ice creams often have additives or just don’t taste good; plus at less than $5 cost for nearly 2 quarts (compared to around $5 – $7 for a pint of store-bought), making your own is well worth the time & minimal effort!
Active Prep Time: 5 mins
Inactive Prep Time: 24 hours + 25 mins
Special Equipment: Ice cream maker*
Makes: About 2 quarts
In a large mixing bowl or 8-cup pyrex measuring cup (this makes it easier to pour), combine all ingredients except vanilla extract, and whisk until well combined. Cover and refrigerate overnight, up to 24 hours.
Pour mixture into your ice cream maker* and churn according to your machine’s settings. Add the vanilla extract about 5 minutes before the ice cream is done. It takes my machine about 20 to 25 minutes to churn this recipe into a desirable consistency. When finished, you can eat right away or let set in the freezer to firm up even more.
*If you don’t have an ice cream maker you can follow the recipe according to directions, but instead of churning, pour into a plastic container and freeze until solid. It won’t be quite the same consistency, but the flavor will still be there! If you’re considering purchasing an ice cream maker, I would highly recommend it – I got this one on Amazon for less than $70 and I use it all the time!
**The xylitol I use comes from birchtree, rather than corn, so it is non-GMO. It is a great alternative to sugar in the kitchen! You can find it at your local health foods store, or on Amazon by clicking here.