1.
Put one can of coconut milk in the fridge for about 6 hours.
2.
In a mixer, add 200 ml of coconut milk and take the cold coconut milk can open and scoop out the thick part that is separated from the water and add to the mixer bowl, blend for 3 minutes.
3.
Then add the sweetened condensed milk, the vanilla extract, and the xanthan gum or ice cream emulsifier, and blend for 3 minutes more.
4.
Take the mixer bowl to the freezer for 40 minutes and after this time, blend again.
5.
You will repeat this process but this time leave the ice cream in the freezer for 4 hours, removing and blending it every 40 minutes.
6.
After you blend the ice cream for the last time, transfer it to a container, close it tightly with several layers of cling film, or use an old lidded ice cream container if you have one in your house
7.
OBS: There are a few brands of vegan ice cream emulsifiers on the market but the best I have tried is the Dayelet one, "Neutral Vanilla", you can buy it online, and it is also an option instead of adding xanthan gum
