I Made Guilt-Free Vegan Ice Cream

I didn’t think vegan ice cream could taste like the real thing, until I tied this recipe my cousin gave me. I can promise you that creamy, velvety indulgence is possible without milk, cream, and extra fats.

Vegan Vanilla Ice Cream

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk

• 1/2 cup granulated sugar

• 2 teaspoons vanilla extract

• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk and sugar over medium heat.

2. Whisk together until the sugar has dissolved and the mixture is smooth.

3. Remove from heat and stir in the vanilla extract and salt.

4. Let the mixture cool to room temperature.

5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

6. Once the ice cream is done churning, transfer it to a freezer-safe container and freeze for at least 2 hours, or until firm.

7. When ready to serve, let the ice cream soften at room temperature for a few minutes before scooping.

Your scoop of vegan vanilla ice-cream

Optional: You can also add in your favorite mix-ins, such as chocolate chips or chopped nuts, to the ice cream before freezing.

When your bowl is empty, give yourself a pat on the back. You deserve to celebrate going cruelty-free in your ice-cream bowl.