Dairy-Free Vanilla Ice Cream

Makes about 4 cups

3 cups unsweetened dairy-free milk (soy, hemp, almond, rice) 2 tablespoons tapioca starch 2⁄3 cup granulated sugar Pinch kosher salt 1½ teaspoons pure vanilla extract

Nutritional information per serving (based on ½ cup): Calories 103 (11% from fat) • carb. 19g • pro. 3g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 11mg
• calc. 15mg • fiber 2g

1. In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate at least 2 hours, preferably overnight. Whisk mixture again before continuing. 2. Assemble the paddle holder of a Cuisinart^® Ice Cream Maker. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.