Kiriya Ubuyashiki
Culinary Explorer
Are you ready for a delicious and dairy-free treat? This vegan ice cream is creamy, rich, and super easy to make. Perfect for satisfying your sweet tooth!
Ingredients
Ingredients
- 2 cups full-fat coconut milk
- 1 cup almond milk (or any plant-based milk)
- 3/4 cup maple syrup (or agave nectar)
- 1 tablespoon vanilla extract
- Pinch of salt
- 1/2 cup dark chocolate chips (dairy-free)
- 1/2 cup chopped nuts
- 1/2 cup fresh fruit (e.g., strawberries, blueberries)
- Blender
- Ice cream maker (optional)
- Freezer-safe container
- In a blender, combine the coconut milk, almond milk, maple syrup, vanilla extract, and salt. Blend until smooth.
- If using an ice cream maker, pour the mixture into the ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
- If not using an ice cream maker, pour the mixture into a freezer-safe container. Stir in any optional mix-ins like chocolate chips, nuts, or fruit.
- Cover the container and freeze for at least 4 hours, or until the ice cream is firm. Stir every 30 minutes for the first 2 hours to break up any ice crystals and ensure a creamy texture.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.