For years, I tried recreating allergy friendly vanilla ice cream that actually tasted like Tillamook’s old fashioned vanilla ice cream. Nothing at the store or at home seemed to be any good, till this recipe came to life! Now I enjoy my vanilla ice cream, made at home, often. There are many additional toppings and flavors that can be added to this recipe, which is amazing! Serves 3 cups ice cream, about 6-8 servings.

• 1 can (about 12oz) condensed gf oat milk (contains coconut), or if you cannot do coconut use plant based heavy whipping cream (contains legumes)
• 3/4 cup (150 g) granulated sugar
• 2 TB arrowroot starch or cornstarch (this replaces 2 whisked eggs)
• 2 cups vegan whipping cream (contains legumes)
• 2 TB vanilla extract
• Pinch of sea salt
• Optional: 1 tsp seeds from 1-2 vanilla beans

Optional Add-ins/Flavors:

1. For Vanilla Chip: add in 4 oz crushed vegan chocolate chips
2. For Cookies & Cream: add in 1 cup crushed gluten free oreos (if soy isnt an issue)
3. For Mint Chip: add in 2 tsp mint extract & 4 oz crushed vegan chocolate chips
4. For Strawberry: add in 1 pound fresh strawberries, mashed yet still chunky (or completely puréed)
5. For Moose Tracks: add in 1 cup crushed sunflower butter cups
6. For Sea Salt Caramel Truffle: add in 1/4 cup vegan caramel sauce, 1/8 tsp salt, and these homemade truffles

Directions

1. Dissolve the granulated sugar and cornstarch into your non dairy milk.
2. Mix all remaining ingredients (except for the optional add-ins) into your milk mixture & pour into a pot on medium heat.
3. Heat and stir often, till you reach a rolling boil and mixture thickens slightly.
4. Freeze this mixture for at least 1.5 hours and no more than 5 hours. The longer, the better for solid serve ice cream.
5. Pour mixture into an ice cream maker and let it spin for 15-20 mins.  *See notes if you don’t have an ice cream maker.
6. Stir in your optional add-ins and either serve your soft serve ice cream right away, or freeze overnight in an airtight container for a more solid ice cream.

ENJOY! Ice cream will last up to 6 months in a freezer.

Here’s what my ice cream looks like right out of the ice cream maker (I froze the mixture beforehand for the minimum 1.5 hrs):

Here’s a picture after freezing the ice cream overnight:

Notes:

*If you don’t have an ice cream maker, take out the ice cream mixture from the freezer after completing step 4 and stir. Repeat this every few hours (3-4 times), till the mixture begins to have the texture of solid ice cream. You can mix in your desired add-ins at this point. Then, freeze ice cream overnight and enjoy the following day!