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How To Make Vegan Ice Cream

Emma Christensen
  • minutes
  • Serves 1 to 8

INGREDIENTS

2

(13- to 15-ounce) cans Coconut milk, full-fat

2 tbsp

Cornstarch

1/4 tsp

Salt

1/2 cup

Sweetener

1 1/2 tsp

Vanilla extract