Vanilla Ice cubes

These Vanilla Ice cubes are made with almond milk, sugar, and vanilla. So not only do they add the flavor of vanilla to your drink, they also add some creaminess and a touch of sweetness. They’re perfect for iced coffee, tea, chai, or even lemonade. Alternately, you can add less sugar to the recipe (or omit it altogether) and use these cubes to chill root beer, cola, and other sodas. And if you’re too impatient to wait for them to melt in your drink, you can eat them like popsicles too. (I know this because I’m very impatient and I’ve had a few of these ice cubes straight from the freezer.)

So here are some additional things you should know about Vanilla Ice cubes. First, they don’t always melt all pretty, particularly if your drink is a little bit warm. The vanilla almond milk mixture has a tendency to settle at the bottom of the glass, so give it a little stir. And let the ice melt a little (or a lot!) before you drink–I mean, that’s the whole point of these, right?

Vanilla Ice

Total Time: 5 hours

Yield: About 12 ice cubes

This Vanilla Ice won't wax a chump like a candle, but it will keep your iced coffee cold (and delicious).

Ingredients

• 2 c. almond milk
• 1/3 c. granulated sugar
• 1 vanilla bean
• 1 tsp. vanilla (optional--add for more intense vanilla flavor)

Instructions

1. Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.
2. Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.

Notes

You can use any kind of milk you like in these and I'm sure it will be fabulous. But I've only tested this recipe with almond milk.