½ tsp Ground Vanilla Beans (or 1 tsp Vanilla Extract)
Refrigerate the can of coconut milk for a few hours or overnight. Do not shake the can, as you want the cream to separate from the water.
Open the can, and spoon out the cream. Measure ¾ cup of the cream (I got more than enough cream from my can, but if you are a little short, supplement with the remaining water). Discard water or save for another recipe. Set cream aside.
In a food processor or blender, puree tofu, scraping down sides to ensure no lumps.
Add coconut cream, agave nectar, and vanilla. Process until thoroughly combined and smooth.
Spoon into prepared pan, and smooth top.
Pour mixture into a shallow container (with lid) and place in freezer. After about 1 ½ hours, stir mixture and return to freezer until fully frozen (this could take 5 – 8 hours, I left it overnight).
Remove from freezer and allow to soften at room temperature for 10 – 15 minutes. Spoon into food processor or blender and process until smooth (will look like soft serve).
Pour into container and freeze fully (about 2 hours).
For best texture, allow the ice cream to rest at room temperate for about 5 minutes before serving.
Hi, my name is Starr. I'm an ethical vegan and avid dessert lover from Canada. I started my blog, The Misfit Baker, to share my enthusiasm for baking and show people that it doesn't have to contain eggs or dairy to taste great.
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