Vegan Vanilla Ice Cream

Ingredients

• 14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
• 14 ounces Canned Coconut Cream ((400ml) Unsweetened)
• 1/2 cup White Granulated Sugar ((100g))
• 1/4 cup Golden Syrup ((60ml) or Maple Syrup)
• 1/2 teaspoon Vanilla Powder
• 2 teaspoons Vanilla Extract

Instructions

1. 1

   The day before, place the freezer bowl of your ice cream maker into the freezer to freeze properly.

2. 2

   Next, place all the ingredients (except for the vanilla) into a pot and bring to a simmer - stirring all the while.

3. 3

   As soon as it reaches a simmer, remove from heat, add the vanilla extract and vanilla powder and using an immersion (handheld) blender, blend for 30 seconds. You can also transfer to a blender jug and blend it in that - just ensure the lid is on very firmly.

4. 4

   Pour the mixture into a container, cover and chill in the refrigerator overnight.

5. 5

   The next day, pour the chilled mixture into your ice cream maker and churn as per the ice cream makers instructions until it reaches a soft serve consistency. This can take anywhere from 25-40 minutes depending on your ice cream maker.

6. 6

   When it reaches soft serve consistency, move it to a loaf pan or other freezer safe container, smooth down, cover and place into the freezer to set.

7. 7

   Scoop with a hot scoop (dipped in hot water) to allow for easier serving. Serve topped with crushed Golden Oreo cookies (optional).