Nothing beats a homemade dessert, and homemade Vanilla Ice Cream is among the best of them!
1 14-ounce can coconut milk
2 cups vanilla almond milk
1 teaspoon pure vanilla extract
2/3 cup agave
3 tablespoons canola oil
1/8 teaspoon salt
1 teaspoon xanthan or guar gum
Blend coconut milk, almond milk, vanilla, agave, oil, salt, and xanthan gum in a blender. Refrigerate for 2 hours.
Transfer the mixture to an ice-cream maker and prepare it according to the manufacturer's instructions on your ice cream maker.
Cover the bowl with plastic wrap for an air-tight seal or transfer to an ice cream tub, and store in the freezer.
If you don't have an ice cream maker, not to worry, just remove the mixture from the freezer every 20 minutes, and whisk for 2 minutes. Repeat this for two to three hours, swapping out the whisk for a sturdy spoon if need be.