I absolutely adore flavours and add-ins of all kinds but, if I had to pick a favourite ice cream flavour, it wouldn’t be anything fancy, just plain ol’ vanilla. This ice cream is rich and dreamy and has a light vanilla flavour that lingers.
1 cup of sugar
1 tablespoon agave
½ teaspoon xanthan gum
2 tablespoons vanilla extract
2 tablespoons coconut oil or non-dairy margarine
1 cup non-dairy milk (recommend almond or cashew)
1 cup canned full-fat coconut milk
In a large bowl, whisk together the sugar, agave, xanthan gum, vanilla extract, coconut oil, and nondairy milk. Transfer to a blender and process until totally smooth. Whisk in the 1 cup coconut milk and process in an ice cream maker according to manufacturer’s instructions or process according to the directions. Once blended, store in an airtight, flexible container and freeze at least 6 hours before serving. Keeps for up to 3 months frozen.