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This easy recipe focuses on simplicity and natural sweetness to create a refreshing and creamy vanilla treat. Perfect for hot summer days or whenever you're craving something sweet but wholesome.

Yields: 2-3 servings

Prep: 5 minutes

Freezing: 4-6 hours

Blend: 5-10 minutes

Ingredients

•2 cups unsweetened almond milk
•1/4 cup coconut sugar (adjust to taste)
•1.5 teaspoons pure vanilla extract (or 1 vanilla bean, scraped)
•Optional for extra creaminess:
-1/2 teaspoon xanthan gum (start with 1/4 tsp)
-1 tablespoon arrowroot powder (mix with cold milk first)
-1 tablespoon nut butter

Equipment

•Freezer-safe container (ice cube trays, shallow baking dish, or silicone mold)
•High-speed blender or powerful food processor
•Airtight freezer-safe container for storage (if not eating immediately)

Instructions

Combine Ingredients: In a bowl or directly in your blender (if it has a good seal), whisk together the almond milk, coconut sugar, and vanilla extract until the coconut sugar is fully dissolved. Taste and adjust sweetness if desired. If using xanthan gum or arrowroot powder, add it now and whisk thoroughly to avoid clumps.
Freeze the Base: Pour the liquid mixture into your chosen freezer-safe container. If using ice cube trays, this will make the blending process easier. If using a shallow dish, aim for a layer no thicker than 1 inch.
Freeze Until Solid: Place the container in the freezer and freeze for at least 4-6 hours, or preferably overnight, until the mixture is completely solid and icy.
Prepare for Blending: Once frozen, remove the solid block of vanilla ice from the container. If using a shallow dish, break it into smaller chunks using a sturdy spoon or the back of a knife. If using ice cubes, simply pop them out.
Blend into Ice Cream: Place the frozen chunks/cubes into your high-speed blender or powerful food processor. Start blending on a low speed, using the tamper (if your blender has one) to push the frozen chunks towards the blades. Gradually increase the speed. The mixture will likely go through a "snow" or "slush" phase before it becomes creamy.
Be Patient: Be patient and scrape down the sides as needed. If the mixture is struggling to blend, add just a splash (1-2 tablespoons at a time) of extra almond milk to help it move. Avoid adding too much liquid, or your ice cream will be thin. Continue blending until the mixture is completely smooth, thick, and has the consistency of soft-serve ice cream.
Serve Immediately (Soft-Serve): Enjoy your vanilla "nice" cream immediately for a soft-serve consistency.
For Firmer Scoop (Optional): If you prefer a firmer, scoopable ice cream, transfer the blended mixture to an airtight freezer-safe container and freeze for another 1-2 hours. If it becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.

Tips for Success

•Sweetness is Key: Coconut sugar provides a caramel-like note. Adjust the amount to your preference. Remember, cold temperatures dull sweetness, so you might need a little more than you think.
•Quality Vanilla: Since vanilla is a primary flavor, using good quality pure vanilla extract or even scraping a vanilla bean will make a big difference.
•Patience with Blending: This method requires a powerful blender and some patience. Don't give up if it looks like just frozen chunks at first; keep blending and scraping.
•Add-ins: For fun variations, consider blending in a handful of pecans or chocolate chips after the ice cream is mostly smooth, or stirring them in at the end.

Nutrition Highlights

This plant-based ice cream alternative offers several nutritional benefits:

•Lower in saturated fat than traditional dairy ice cream
•Contains no artificial flavors, colors, or preservatives
•Coconut sugar has a lower glycemic index than refined white sugar
•Almond milk provides vitamin E and is typically fortified with calcium and vitamin D

Ingredients

•2 cups unsweetened almond milk

•1/4 cup coconut sugar (adjust to taste)

•1.5 teaspoons pure vanilla extract (or 1 vanilla bean, scraped)

•Optional for extra creaminess:

-1/2 teaspoon xanthan gum (start with 1/4 tsp)

-1 tablespoon arrowroot powder (mix with cold milk first)

-1 tablespoon nut butter

Instructions

Combine Ingredients: In a bowl or directly in your blender (if it has a good seal), whisk together the almond milk, coconut sugar, and vanilla extract until the coconut sugar is fully dissolved. Taste and adjust sweetness if desired. If using xanthan gum or arrowroot powder, add it now and whisk thoroughly to avoid clumps.

Freeze the Base: Pour the liquid mixture into your chosen freezer-safe container. If using ice cube trays, this will make the blending process easier. If using a shallow dish, aim for a layer no thicker than 1 inch.

Freeze Until Solid: Place the container in the freezer and freeze for at least 4-6 hours, or preferably overnight, until the mixture is completely solid and icy.

Prepare for Blending: Once frozen, remove the solid block of vanilla ice from the container. If using a shallow dish, break it into smaller chunks using a sturdy spoon or the back of a knife. If using ice cubes, simply pop them out.

Blend into Ice Cream: Place the frozen chunks/cubes into your high-speed blender or powerful food processor. Start blending on a low speed, using the tamper (if your blender has one) to push the frozen chunks towards the blades. Gradually increase the speed. The mixture will likely go through a "snow" or "slush" phase before it becomes creamy.

Be Patient: Be patient and scrape down the sides as needed. If the mixture is struggling to blend, add just a splash (1-2 tablespoons at a time) of extra almond milk to help it move. Avoid adding too much liquid, or your ice cream will be thin. Continue blending until the mixture is completely smooth, thick, and has the consistency of soft-serve ice cream.

Serve Immediately (Soft-Serve): Enjoy your vanilla "nice" cream immediately for a soft-serve consistency.

For Firmer Scoop (Optional): If you prefer a firmer, scoopable ice cream, transfer the blended mixture to an airtight freezer-safe container and freeze for another 1-2 hours. If it becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.

Tips for Success

•Sweetness is Key: Coconut sugar provides a caramel-like note. Adjust the amount to your preference. Remember, cold temperatures dull sweetness, so you might need a little more than you think.

•Quality Vanilla: Since vanilla is a primary flavor, using good quality pure vanilla extract or even scraping a vanilla bean will make a big difference.

•Patience with Blending: This method requires a powerful blender and some patience. Don't give up if it looks like just frozen chunks at first; keep blending and scraping.

•Add-ins: For fun variations, consider blending in a handful of pecans or chocolate chips after the ice cream is mostly smooth, or stirring them in at the end.

Nutrition Highlights

This plant-based ice cream alternative offers several nutritional benefits:

•Lower in saturated fat than traditional dairy ice cream

•Contains no artificial flavors, colors, or preservatives

•Coconut sugar has a lower glycemic index than refined white sugar

•Almond milk provides vitamin E and is typically fortified with calcium and vitamin D

Vanilla 'Nice' Cream (Freeze & Blend Method)

Ingredients

Equipment

Instructions

Tips for Success

Nutrition Highlights

More Healthy Desserts

Vanilla 'Nice' Cream (Freeze & Blend Method)

Ingredients

Equipment

Instructions

Tips for Success

Nutrition Highlights

More Healthy Desserts