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I love a good Vanilla Ice Cream, how about you? It is the perfect way to top off hot Apple Pie, chocolaty brownies, or a fresh Apple Crisp. It also makes the perfect base for Chocolate Chip Cookie Dough Ice Cream, one of my absolute favorites!! I have an extra special dessert in the works, but more on that in a couple of weeks. 😉
My version is dairy-free, but you could easily substitute heavy cream for the coconut milk, and regular milk for the almond milk. 🙂 After figuring out the nutritional counts on my Raspberry Thyme Ice Cream recipe, I figured that I should try and get the fat content down! Hello almond milk. 😉
I added a bit more vanilla extract to make sure that the maple syrup flavor did not come through, and even added almond extract to give it a little more depth. It was perfect, and made my Rhubarb Crisp absolutely heavenly!
I started the ice cream before I started the rhubarb crisp. By the time the crisp was cool enough to eat, the ice cream was frozen enough to scoop! How cool is that?
How to make Vanilla Ice Cream:
Whisk together all of the ingredients in a bowl…..
Pour them into the frozen bowl of your ice cream maker…..
Place in your ice cream maker and process according to the manufacturer’s instructions…..
Mine takes about 25 minutes…..
to a achieve a semi-frozen ice cream. Scoop out the ice cream and place in a freezer safe container…..
Freeze for about one hour for soft serve and over night for a more traditional, frozen ice cream. I will not judge you if you need to test it out at various stages to determine when it is perfect for consuming. 😉
What is your favorite flavor of ice cream? Inquiring minds want to know. 😉
delicious recipes that are perfect with ice cream:
Enjoy!!
Vanilla Ice Cream {dairy-free}
Ingredients
- 1 can full-fat coconut milk shake before opening
- 1 cup unsweetened almond milk vanilla flavored
- 1/2 cup maple syrup substitute agave nectar for vegan
- 2 Teaspoons pure vanilla extract
- 1/8 teaspoon almond extract
- pinch fine sea salt
Instructions
- Whisk all ingredients together in a large bowl until well combined.
- Pour into the bowl of an ice cream maker, and process according to manufacturer's instructions. Mine is 25 minutes.
- Scrape ice cream out of bowl with a rubber spatula into a freezer safe container.
- Place in the freezer for a couple of hours for soft serve, over night for traditional ice cream.
That looks awesome! Love that it is vegan too. 🙂
Always looking for good dairy-free recipes for my hubby! Thanks!
So many things are good with vanilla ice cream. I did NOT know that about agave nectar… crazy!! Alas, I don’t have an ice cream maker, but a great recipe for those who do!
I had no idea about the agave nectar!! Yikes – good to know! This sounds like the perfect vanilla ice cream recipe, Lisa! Pinning!
This looks really refreshing and I know John would like it – he doesn’t do dairy!
I’ve never tried a dairy-free ice cream but you just took a whole lot of the “unknown” out of it…..looks delicious!
I love this recipe and included a link to this post in our Midweek Food and Cooking Inspiration #14 – The Best in Food Blogging This Week over on our website here: https://www.corrchilled.co.uk/index.php?route=pavblog/blog&id=76
This is the PERFECT vegan ice cream recipe and I can’t wait to try it! I’m pinning this to my “Vegan Desserts” board and making ASAP. Thanks for sharing yet another amazing recipe.
Thank you so much Jen! You will have to let me know how you like it. 🙂
This sounds like it would be just as good as some regular vanilla ice cream. Thank you I am going to have to try. Pinned.
Just started found your recipe…can you sub honey fore the maple syrup? Thanks
I would assume so Vickie, but I have never tried it personally. Good luck!
Getting my ice cream maker tonight will let you know…thanks!
Used 100% real maple syrup and my I’ve cream didn’t freeze. I suspect it was the alcohol level for the real maple syrup. What type did you use?
I use Grade A pure maple syrup from Canada, Kara. Pure maple syrup does not contain any alcohol so that would not keep it from freezing.
This is amazing ice cream – ridiculously easy to make and tastes so, so delicious! We’d give more stars if we could! I used agave syrup and didn’t have almond essence so added an extra tsp of the Nielsen-Massey vanilla bean paste I used. There was no coconut milk taste, just creamy, vanilla loveliness. This could become addictive! Thank you!