![Vegan Vanilla Bean Ice Cream](https://cdn.statically.io/img/www.foodandwine.com/thmb/4NWm0ab_JjqPDJGAzByXPaKH7eE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Vegan-Vanilla-Ice-Cream-FT-Recipe-0821-35796aab943442ef8fa3604f1d4c06bd.jpg)
Ingredients
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3 cups unsweetened pea milk (such as Ripple Unsweetened Original), divided
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¾ cup organic cane sugar
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¼ cup olive oil
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¼ cup light corn syrup
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1 tablespoon vanilla extract
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1 vanilla bean, split lengthwise and seeds scraped
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¾ teaspoon fine sea salt
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.50 teaspoon xanthan gum (such as Bob's Red Mill)
Directions
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Process 1 1/2 cups pea milk and sugar in a blender until sugar is dissolved, about 45 seconds. With blender running, gradually drizzle in olive oil, processing until well combined. Add corn syrup, vanilla extract, vanilla bean seeds, salt, and remaining 1 1/2 cups pea milk. Process until combined, about 20 seconds. Add xanthan gum, and process 1 minute. Transfer mixture to a medium bowl. Cover and refrigerate at least 6 hours or up to 2 days.
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Whisk chilled ice cream base until smooth and pourable. Transfer mixture to frozen freezer bowl of a 2-quart electric ice cream maker, and proceed according to manufacturer's instructions for soft-serve consistency. (Instructions and times may vary.) Transfer to an airtight freezer-safe container; freeze at least 4 hours.
Note
Freeze ice cream in an airtight container up to 1 month.