Very Vanilla Ice Cream

Yesterday, my husband and I hosted the annual Keck (my maternal grandmother's family) reunion. Despite the heat and lack of members in attendance, fun was had by all. We spent a little time reading over the minutes from past reunions (all the way back to 1933) and learned that our ancestors used to make (yes make) ice cream at the gathering each year. This brings me to today's topic.

Last night, after all of our family had returned home, my husband decided he wanted to make some ice cream the "old-fashioned" way. Now I remember making ice cream with my grandparents as a kid and it seemed like it took forever for it to be finished. So of course I wasn't really excited at first because when it comes to ice cream, I'm not a very patient person. However, I still accompanied my husband to the store to buy an ice cream freezer and all the supplies he needed. To get to the point, we ended up having some really delicious vegan ice cream and I wanted to share the basic recipe with you.

What You Need

2 cups vanilla flavor Silk creamer
2 cups Silk soy milk (for even more vanilla flavor, use vanilla silk)

¾ -1 cup sugar (depending on how sweet you want it)
1 tablespoon vanilla extract/flavoring

What You Do

~ Mix all ingredients together in a medium bowl.

~ Pour into ice cream freezer and prepare as directed.

~ Ice cream will be slightly soft. Serve immediately. For a firmer ice cream, transfer to a plastic container with a lid and freeze until ready to serve.