Description
This Vanilla Vegan Ice Cream recipe offers a creamy, delicious homemade treat free from dairy and gluten. Made with full-fat coconut milk and natural sweeteners, it delivers a rich vanilla flavor with a smooth, soft-serve texture achieved by churning in an ice cream maker. Perfect for those seeking a vegan-friendly dessert that’s easy to prepare and endlessly customizable.
Ingredients
Scale
Ice Cream Base
- 2 cans full-fat coconut milk (13.5 ounces each)
- 3/4 cup organic cane sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- 1/4 teaspoon fine sea salt
Instructions
- Mix Ingredients: In a medium mixing bowl, whisk together the coconut milk, cane sugar, maple syrup, vanilla extract, vanilla bean paste (if using), and sea salt until the sugar is completely dissolved and the mixture is smooth.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours or until it is thoroughly chilled, which helps in achieving a better ice cream texture.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20 to 25 minutes, until it reaches a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream into a freezer-safe container, spread it evenly, cover tightly, and freeze for at least 3 to 4 hours until firm.
- Serve: Remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes before scooping. This allows it to soften slightly for the best texture.
Notes
- For extra creaminess, blend the mixture in a high-speed blender before chilling.
- You can substitute cashew cream for one can of coconut milk for a milder coconut flavor.
- Stir in dairy-free chocolate chips or crushed cookies during the last few minutes of churning for variations.
