Vanilla Bean Ice Cream

From the Silk test kitchen

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Servings
8
Total Time
45 min
+ processing

Vanilla Bean Ice Cream
Ingredients
  • 2 cups (500 ml) Silk Original or Vanilla soy, almond or coconut beverage
  • 2 cups (500 ml) Silk Original or French Vanilla for Coffee
  • 1/2 cup (125 ml) honey, agave or sugar
  • 1 vanilla bean
  • 2 Tbsp (30 ml) arrowroot or cornstarch

Special tools: ice cream maker

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Preparation
  • Place Silk and Silk for Coffee in a medium saucepan and whisk in sweetener.
  • Slice vanilla bean in half lengthwise and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
  • Bring mixture to a simmer over medium heat and simmer for 5 minutes.
  • Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
  • Cool completely and process in an ice cream maker according to manufacturer’s instructions.
  • NOTE: If you don’t have a vanilla bean, add 2 teaspoons vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavourings you desire.