Vegan Vanilla Ice Cream

Wholesome, plant-based ice creams are tough to come by in the grocery store especially at a reasonable price. The biggest struggle is the type and amount of added sugar, so here’s my take. No machine, no problem.



  • 1 can coconut milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut nectar


Combine all ingredients in a blender, blend until smooth. Put mixture in a freezer-safe container.

Freeze the ice cream for 4 hours, stirring with a fork every hour. This step adds air and helps it become creamy. After 4 hours it can be left to harden completely. Scoop and enjoy.



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