No fancy flavors can beat the ultimate creamy classic Vanilla Bean Ice Cream.
Playing with flavors can be fun and adventurous. But I asked the hubby what was his favorite flavor of ice cream and hands down it was vanilla bean. I decided to try my hand at substituting milk with Almond Breeze. Not because I was aiming for a dairy free option, but just because. That’s all.
He woke up at midnight and secretly made his way into the kitchen. He only had the night-light on. I figured he couldn’t sleep. But I heard this sound, a very faint almost undiscerible sound. But Kona has dog ears and she heard it too. That distinct scraping of a spoon against a bowl.
Kona bolted from the bedroom and ran down the hall and into the kitchen. I grudgingly got out of my warm bed to find out what was going on.
There, in the dimly lit kitchen, the hubby caught in the act of eating the last bit of my homemade vanilla bean ice cream.
Kona even got to lick the last bit off the spoon.
I guess you can say “All’s well that ends well.”
- 6 ounces full fat coconut milk
- 7 ounces heavy cream
- 1 Tablespoon vanilla bean paste
- 1/2 cup granulated date sugar
- 1 1/2 cups Unsweetened Almond Breeze milk
- 1 teaspoon Xantham Gum
- In a blender add the dates, the vanilla bean paste, coconut milk and the heavy cream and blend until smooth.
- Add the Almond milk and the xanthum gum and continue to blend until fully incorporated.
- Refrigerate for at least an hour.
- Pour into your ice cream machine and churn for about 25 to 30 minutes.
- Pour the ice cream into your container
- Freeze until firm at least 4 hours.
This post is sponsored by Almond Breeze Almondmilk. All opinions are my own.
Thanks for stopping and have a great day.