I’ve tested this recipe with almond milk and refrigerated Silk coconut milk with good results. Other people have reported using dairy milk and cream and have said that the cubes turn out well. Be aware that if you use soy milk, it’s more likely to curdle when added to tea or coffee.
2 c. almond or refrigerated coconut milk
1/3 c. granulated sugar
1 vanilla bean
1 tsp. vanilla (optional–add for more intense vanilla flavor)
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.
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.