Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

From the Silk test kitchen

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Servings
8
 Total Time
45 min
+ processing

See the nutritional information
Vanilla Bean Ice Cream

Ingredients

  • 2 cups Silk Original or Vanilla soy, almond or coconutmilk
  • 2 cups Silk Original or French Vanilla Creamer
  • 1/2 cup honey, agave or sugar
  • 1 vanilla bean
  • 2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Dish up your review

  • Vanilla Bean Ice Cream

    Ratings: 
    5
    1 review

    Dairy Free!

    I thought I was going to cry when I found that I was allergic to dairy, but i made this ice cream and my worry that I could not have ice cream floated away. It really depends on the type of milk,I've tried all three and coconut is the best.

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Vanilla Bean Ice Cream

Preparation

  • Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
  • Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
  • Bring mixture to a simmer over medium heat and simmer for 5 minutes.
  • Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
  • Cool completely and process in an ice cream maker according to manufacturer’s instructions.
  • NOTE: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.