- Ashley Porter
No Churn Vanilla Bean Ice Cream - Vegan & Nut Free
It’s hot here - really hot. It’s officially summer, with none of the summer activities to really do. Our HOA pool looks so lonely, and I’ve never seen so many neighbor kids shooting water guns and pouring water on themselves out of desperation to cool off and have something to do outside.
I've been inside baking a lot more than I planned to. Every time I go into the kitchen to try to think up something good for dinner I end up making a dessert instead. Let's face it, desserts are way more fun to play around with than dinner ideas.
A couple weeks ago on the 4th of July, I decided that even though we weren't going to be joining our entire family for our annual swim party at the hotel and fireworks afterward, we should have some sort of barbecue and dessert to have a festive day. I barbecued some hamburgers, made a macaroni salad, and planned to make an apple pie for dessert. Then I remembered something I had seen on a cooking show about making a galette instead of a pie. Essentially, it's the lazy version of a pie. You don't have to make excuses for it not looking the best and you don't have to worry about rolling the dough out just enough to cover the top of the pie perfectly. A galette is just dough on the bottom for the crust folded up on the sides, over part of the filling in the middle. It is super rustic and just my speed.
It was super easy to make, so naturally I had to complicate things by adding a homemade vanilla ice cream last minute. Turns out, it wasn't complicated at all!
The last time I posted a recipe for chocolate ice cream I had a few questions asking if there was any way to make the ice cream without an ice cream maker. So this time I decided to keep it super simple and whisked the three ingredients in a bowl and poured it into a container to freeze. No ice cream maker needed. It really doesn't get any easier than that.
I made it a second time (twist my arm) and used the ice cream maker instead and it worked that way as well. If you want to use the ice cream maker it will shorten the amount of time you need to freeze it before you can eat it (2-3 hours). Otherwise, just keep it simple and throw it in a loaf pan or ice cream storage container and freeze it for a few hours.
This recipe also uses the same dairy-free heavy whipping cream that I used for my chocolate ice cream. I found mine at Walmart so it should be fairly easy to spot nationwide. It creates a delicious creamy base and duplicates the flavor of dairy ice cream so much more than canned coconut milk does. So. Yummy.
Like I mentioned, the first time I made this ice cream we put it on top of the apple galette and it was the perfect accompaniment for dessert. We scooped some into gluten-free-vegan cones one night, topped with sprinkles, and also tried it out in ice cream sandwiches with my Disney chocolate chip cookies that I had in the freezer. Those two paired together make an amazing ice cream sandwich. You have to try it.
Vanilla ice cream is a staple treat for summer so you really can’t go wrong, however you choose to eat it!
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1 16 oz carton Silk Heavy Whipping Cream
½ cup maple syrup
1 tsp vanilla bean paste (vanilla extract can be substituted if needed)
Line 9x5 loaf pan with parchment paper and set aside.
1. Add all ingredients to a bowl and whisk to combine thoroughly.
2. Pour ice cream base into lined loaf pan and freeze for 4-5 hours until solidified, but scoopable. Serve!