When the weather is getting warmer there's nothing more refreshing than vanilla ice cream. Our recipe is suitable for vegans and you don't have to have an ice maker to master this recipe!
Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife.
Place the vanilla seeds in to a bowl a long with the vanilla bean paste, coconut milk, soy milk and agave nectar and combine.
Tip the mixture in to an ice cream maker and mix for 45 minutes or until the consistency is smooth.
Using a freezable container, tip in the ice cream mixture and place in the freezer. Once set you can serve.
If you want to make your own vanilla bean paste then place all three ingredients in to a processor and combine until smooth.
Strain the ingredients in to a bowl and store in the fridge until ready to use in your recipe.
Don't have an ice cream maker? Simply tip the mixture in to a container and leave in the freezer for five hours. Give the mixture a mix every half an hour.
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