Vanilla is the ultimate ice cream. Smooth, delicate in flavour, and the launch pad for so much creativity. Make this simple recipe your own by using your go-to plant based milk. Find more recipes like this in our Plant Based Recipe Collection.
Makes 1 litre (1 ¾ Pints)
Mix the xanthan gum with the sugar.
Add the sugar-xanthan gum mixture into the plant based milk gradually while blending with a hand blender, for about 30 seconds.
Pour in the melted coconut oil in a steady stream while blending for about 30 seconds.
Add the vanilla extract and salt, blend for a further 10 seconds.
For soft and smooth ice cream, serve straight away.
For perfect scoops, empty into a freezer-proof container to freeze for at least 4 hours. Remove from the freezer and allow the ice cream to soften for 15 minutes before scooping.
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