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Vegan Vanilla Bean Ice Cream

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Calories
Author Holly

Ingredients

  • ¼ cup aquafaba (liquid from chickpea can)
  • 3 cups full fat coconut milk (2 cans)
  • 2 teaspoon vanilla bean paste (or 2 tablespoon vanilla extract)
  • 1 cup coconut sugar
  • ¼ - ½ teaspoon sea salt (see notes)

Instructions

  • Place coconut milk in refrigerator at least 24 hours before making ice cream. This is also a good time to be sure the bowl of your ice cream maker is in the freezer. Don't try making ice cream if you hear any sloshing around in the ice cream bowl.
  • In a bowl, or in the bowl of a stand mixer, mix the aquafaba on high for about 5-7 minutes or until it's turned into a fluffy mixture that comes to stuff peaks.
  • In a second bowl, mix together the coconut milk (both solid and liquid parts), vanilla bean paste, coconut sugar, and sea salt.
  • Gently fold whipped aquafaba in with coconut milk mixture, doing your best not to deflate aquafaba.
  • Pour mixture into ice cream maker and operate per manufacture's instructions.
  • Once thick, spoon into a freezer-safe container, cover tightly, and freeze. Alternatively, you can eat it right away!
  • To serve, remove from freezer about 10-15 minutes before scooping with an ice cream scoop that you've run under hot water.

Notes

This super creamy, but dairy-free, vanilla bean ice cream is a vegan basic that you've gotta keep in your recipe box. The possibilities are endless once you have this base down!