Vegan Coconut Milk Ice Cream No Churn - Vanilla

Instructions

1. 1

   Chill the cans of full-fat coconut milk in the refrigerator overnight to allow the cream to separate from the liquid.

2. 2

   Open the chilled cans of coconut milk and scoop out the solidified cream into a mixing bowl. Discard the liquid or save it for another use.

3. 3

   Add the maple syrup, vanilla extract, and salt to the mixing bowl with the coconut cream.

4. 4

   Use a hand mixer or a stand mixer to whip the mixture until it becomes smooth and creamy.

5. 5

   Transfer the mixture into a loaf pan or a freezer-safe container.

6. 6

   Cover the container with plastic wrap or a lid and place it in the freezer.

7. 7

   Freeze for at least 4-6 hours or until the ice cream is firm.

8. 8

   Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.

9. 9

   Scoop and enjoy your Vegan Coconut Milk Ice Cream No Churn - Vanilla!