35 mins
Super Easy
serves 4
Ingredients
2 vanilla pods
1 teaspoon vanilla-bean paste
1 x 400g tin of light coconut milk
300ml unsweetened organic soya milk
165g agave syrup
Method
My dairy-free twist on classic vanilla ice cream
- Halve the vanilla pods lengthways, scrape out the seeds, then add to a large bowl, discarding the pods. Add the remaining ingredients and stir well to combine.
- Transfer the mixture to an ice cream maker, then churn for 40 minutes, or until smooth, occasionally scraping down the sides with a spatula. Give it a final stir, then transfer the mixture to a large freezer-proof container. Pop in the freezer for around 2 hours, or until set, then serve.
- If you don’t have an ice cream maker, place the mixture into a large freezer-proof container and pop it in the freezer. Allow to set for 3 to 4 hours, giving it a good whisk every 30 minutes or so.