This ice cream proves you can have all of the indulgences of a buttery sweet flavour—without any of the dairies.
¼ cup non-dairy margarine
1 cup brown sugar (light or dark)
½ teaspoon xanthan gum
1¾ cups canned full-fat coconut milk
½ teaspoon vanilla extract
⅔ cup non-dairy milk
Heat the margarine, brown sugar, xanthan gum, coconut milk, and vanilla extract just until sugar is dissolved and margarine is melted over medium heat. Stir in the non-dairy milk and blend in the blender. Chill for about 15 minutes, and then transfer into an ice cream maker. Following the manufacturer’s instructions process the ice cream until completely frozen, Transfer to a flexible airtight container and chill in the freezer for at least 6 hours. Store in the freezer for up to 3 months.