I usually make my ice cream with coconut milk, but wanted to try to switch that up a bit since I don’t always have coconut milk handy. I was please with how this came out but may try a little more creamer next time to thicken it up (or just be a bit more patient). Either due to my impatience or not enough creamer, this came out a bit more like a soft serve, which is in no way a complaint! Since I was just experimenting, I made a single serving recipe. This is easily doubled if you feel like sharing or just want more ice cream!
I used an ice cream machine. I keep the tub for my ice cream machine in the freezer at all times so it’s ready to go whenever I get the urge to make something.
Combine the almond milk, creamer, and salt in a pot and turn to medium heat. While that’s heating up, slice your vanilla bean. I scooped out a bit and mixed it in, and then cut the beans in half width wise and tossed them in the mix. That way I know I’m getting as much vanilla in there as I can. Stir until it begins to boil, then remove from heat and let cool for a few minutes. Set up your prepared ice cream machine. Pour mixture in and let it get to work! While mine was mixing away, I chopped and toasted a few walnuts and chopped up a couple Dandies vegan marshmallows. Once the ice cream mixture was starting to thicken, I tossed those in and waited. Patience is key with the ice cream making, so just try to keep busy while it’s thickening up!