Vickys Vanilla Ice Cream with Flavour Variations, Gluten, Dairy, Egg & Soy-Free

• 480 ml coconut milk
• 60 grams icing / powdered sugar
• 80 grams granulated sugar
• 1 tsp vanilla extract
• 1 tsp xanthan gum

1. Combine all ingredients (mix the xanthan with a little of the milk before adding) and churn in an ice cream maker for 15-30 mins, then freeze to set for a few hours
2. This makes a gelato/sorbet consistency.
3. For extra creaminess add a pureed avocado and replace half the milk with coconut cream.
4. Makes a litre of ice cream
5. Exchange the extract to change up the flavours.
6. Try adding strawberry instead with some chopped strawberries, mint extract and chocolate chips, rum extract with raisins etc

coconut milk, sugar, sugar, vanilla, xanthan

Taken from cookpad.com/us/recipes/332956-vickys-vanilla-ice-cream-with-flavour-variations-gluten-dairy-egg-soy-free (may not work)