Recently I flashed a vanilla ice cream picture at the end of my post featuring a virgin mojito. I said I was going to post the recipe in my next post but then completely forgot. That happens. I always have a pile of recipes and pictures that never actually make it to the bloggie. It's halfway through the summer and I haven't yet shared one photo of my stall at the farmers market. I've brought my camera a few times, but it gets busy and then next thing I know it's over. I'm aiming to snap a few pics by the end of summer because I think it would be a fun thing to share with you. I did post a few last year HERE and HERE. I'm always changing up the menu to include new things. A few items always remain as they are so popular. Its lots of fun!
Anyway, back to the point of this post. Ice cream! Better yet - blizzards!!!! I loved these as a kid. Ice cream mixed with delicious goodies like oreo cookie crumbs (my fave), or chocolate bar pieces.
Fortunately there's a healthy version to be enjoyed! We all know and love the easy peasy banana soft serve which works beautifully to re-create a blizzard, but I sure do love vanilla ice cream too. Here's my nut-free recipe that J and I have been eating lots this summer. Vanilla is the perfect platform for fun additions. I like chocolate chip cookie
chunks, granola bar, caramel pecan choccies
, chocolate sauce... whatever I already have on hand.
Vegan Vanilla Bean Ice Cream
1 can full fat coconut milk
1/2 cup water
1/4 cup maple syrup
Seeds of 1 vanilla bean**
1/4 teaspoon xanthan gum
Blend all ingredients in a blender until smooth.
Chill for a few hours.
Process in an ice cream maker according to the manufacturers instructions.
Eat as soft serve immediately or freeze for 1-3 hours.
*Boosts the vanilla flavor to what I like it to be. Alternatively add a splash or pure vanilla extract.
**The vanilla bean is necessary in this recipe. Regular vanilla extract is not enough.
Do you prefer chocolate ice cream? Add a few tablespoons of cacao powder to the recipe, plus a few drops of stevia to counteract the bitter cacao.