Ever Craved a Creamy Dessert That’s Dairy-Free and Oh-So-Simple?
Imagine scooping into a bowl of smooth, velvety ice cream that’s bursting with vanilla flavor, all without a drop of dairy. Sounds like a dream, right? That’s exactly what Vegan Vanilla Ice Cream delivers! With a perfect 5-star rating from 2 reviews, this easy, no-churn recipe is a game-changer for vegans and anyone looking for a lighter treat. In this blog post, we’ll walk you through every step to make this creamy delight, plus share fun mix-ins to take it to the next level. Ready to chill out with a scoop of plant-based goodness? Let’s get started!
Overview: Why This Ice Cream Shines
Vegan Vanilla Ice Cream is a creamy, dreamy dessert that’s faster and easier than traditional ice cream. Made with coconut milk and maple syrup, it’s naturally dairy-free, egg-free, and packed with rich vanilla flavor. The recipe yields about 3 1/2 cups, perfect for sharing or savoring over time.
- Time Requirement: 15 minutes prep, 5 minutes cooking, plus 2 hours 30 minutes chilling/freezing. Total: 2 hours 50 minutes.
- Difficulty Level: Easy. No need to worry about custards or eggs—just mix, churn, and freeze!
- Why It’s Special: Serves 6-8, versatile with mix-ins, and stores well for up to 6 months.
- Health Perks: Coconut milk provides healthy fats, and maple syrup is a natural sweetener, making this a guilt-free treat in moderation.
Grab your ice cream maker, and let’s whip up some frosty fun!
Essential Ingredients
This ice cream uses just a few simple ingredients for big flavor. Here’s what you need and why each one matters:
- Full-Fat Coconut Milk (2 cans): The creamy base of the ice cream.
- Why it matters: Provides rich, velvety texture without dairy.
- Substitution: Use cashew or oat cream for a different flavor, but ensure it’s full-fat for creaminess.
- Pure Maple Syrup (6 tbsp): Naturally sweetens the ice cream.
- Why it matters: Adds a subtle caramel-like sweetness without refined sugar.
- Substitution: Use agave nectar or honey (if not strictly vegan).
- Vanilla Bean (1, split and seeds removed): Infuses deep vanilla flavor.
- Why it matters: Gives authentic, aromatic taste.
- Substitution: Skip the bean and increase vanilla extract to 2 tbsp.
- Arrowroot Powder (4 tsp): Thickens the mixture slightly.
- Why it matters: Helps achieve a smooth, scoopable texture.
- Substitution: Use cornstarch or tapioca starch in the same amount.
- Pure Vanilla Extract (1 tbsp): Boosts the vanilla flavor.
- Why it matters: Adds warmth and depth to the ice cream.
- Substitution: Use vanilla paste for a stronger flavor.
Pro Tip: Use full-fat coconut milk (not light) for the creamiest texture, and shake the cans well before opening.
Step-by-Step Instructions
Making Vegan Vanilla Ice Cream is a breeze with these simple steps. No eggs, no fuss—just pure deliciousness!
- Combine the Base:
- In a medium pot, whisk together 2 cans full-fat coconut milk, 6 tbsp maple syrup, and the seeds and pod from 1 vanilla bean.
- Bring to a simmer over medium-high heat, stirring occasionally.
- Tip: Scrape the vanilla bean thoroughly to get all the flavorful seeds.
- Simmer the Mixture:
- Cover the pot, reduce heat to low, and simmer for 5 minutes to infuse the vanilla flavor.
- Tip: Keep the heat low to avoid boiling over.
- Thicken with Arrowroot:
- In a small bowl, dissolve 4 tsp arrowroot powder in 1 tbsp water to make a slurry.
- Slowly drizzle the slurry into the coconut milk mixture, whisking constantly.
- Simmer until slightly thickened (about 1 minute), then remove from heat.
- Tip: Whisk continuously to prevent lumps.
- Add Vanilla Extract:
- Whisk in 1 tbsp vanilla extract and remove the vanilla bean pod.
- Transfer the mixture to a shallow bowl to cool.
- Tip: Scrape any remaining seeds from the pod into the mixture for extra flavor.
- Chill the Mixture:
- Let the mixture cool until it stops steaming, then refrigerate until completely cold (about 1-2 hours).
- Tip: Stir occasionally to speed up cooling and prevent a skin from forming.
- Churn the Ice Cream:
- Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions (20-30 minutes).
- Tip: The ice cream should be soft-serve consistency when done.
- Add Mix-Ins (Optional):
- For Mint Chocolate Chip: Add 1/4 tsp peppermint extract during churning, then add 1/3 cup chopped dark chocolate near the end.
- For Strawberry: Macerate 2 cups chopped strawberries with 2 tsp each coconut sugar and maple syrup; add to the churned ice cream and mix until combined.
- For Almond Butter Swirl: Drizzle 1/3 cup almond butter into the churned ice cream and churn briefly to swirl.
- Tip: Add mix-ins slowly to ensure even distribution.
- Serve or Freeze:
- Serve immediately for soft-serve texture, or transfer to an airtight container and freeze for 2-3 hours for a firmer scoop.
- Health Benefit: Coconut milk provides healthy fats, and maple syrup is a natural sweetener, making this a plant-based treat you can feel good about!
Assembly: Building Your Ice Cream
This ice cream is all about creating a creamy base with optional mix-ins for extra fun. Here’s how to put it together:
- Prepare the Base:
- Cook and chill the coconut milk mixture for a smooth, creamy texture.
- Tip: Ensure it’s fully cold before churning to avoid graininess.
- Churn with Care:
- Churn until the ice cream reaches a soft-serve consistency.
- Tip: Don’t over-churn, as it can make the ice cream too dense.
- Add Mix-Ins:
- Fold in mix-ins like chocolate, strawberries, or almond butter at the end of churning for bursts of flavor.
- Presentation Tip: Swirl mix-ins gently for a marbled look when scooped.
- Freeze and Scoop:
- Freeze in a shallow container for easy scooping, and serve in bowls or cones.
- Presentation Tip: Garnish with fresh berries, chopped nuts, or a drizzle of maple syrup for a pretty finish.
Serving Suggestion: Serve in chilled bowls with a sprinkle of coconut flakes or a vegan chocolate drizzle. Pair with a fruit smoothie for a refreshing treat!
Storage and Make-Ahead Tips
Vegan Vanilla Ice Cream is perfect for making ahead and enjoying anytime:
- Storing Leftovers:
- Store in an airtight container in the freezer for up to 6 months.
- Let soften at room temperature for 5-10 minutes before scooping for the best texture.
- Tip: Press plastic wrap directly on the surface to prevent ice crystals.
- Freezing:
- Freeze in a shallow, airtight container for even freezing and easy scooping.
- Tip: Stir the ice cream after 1 hour of freezing to break up any ice crystals.
- Make-Ahead:
- Prepare the base up to 2 days ahead and refrigerate until ready to churn.
- Churn and freeze the day before serving for a firm texture.
- Tip: Prep mix-ins (like macerated strawberries) while the base chills to save time.
Recipe Variations
Want to mix things up? Try these delicious twists on Vegan Vanilla Ice Cream:
- Chocolate Coconut: Add 1/4 cup cocoa powder to the coconut milk mixture for a chocolatey base.
- Tropical Mango: Blend 1 cup mango puree into the base and skip the vanilla bean for a fruity twist.
- Cookie Dough: Fold in 1/2 cup vegan cookie dough pieces (store-bought or homemade) during churning.
- Coffee Kick: Add 1 tsp instant coffee granules to the base for a mocha flavor.
- Nut-Free Swirl: Use sunflower seed butter instead of almond butter for a nut-free swirl.
Quick Prep Tip: Pre-chill the ice cream maker bowl overnight for faster churning.
Conclusion
Your Vegan Vanilla Ice Cream is ready to scoop up some plant-based joy! With its creamy texture, rich vanilla flavor, and endless mix-in possibilities, this dessert is perfect for vegans and non-vegans alike. Whether you’re cooling off on a hot day, hosting a party, or just treating yourself, this ice cream is a winner. Try a variation or keep it classic—either way, you’re in for a delicious treat. Grab your ice cream maker, churn some creamy goodness, and enjoy every frosty bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy churning!
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Vegan Vanilla Ice Cream
Description
Imagine scooping into a bowl of smooth, velvety ice cream that’s bursting with vanilla flavor, all without a drop of dairy. Sounds like a dream, right? That’s exactly what Vegan Vanilla Ice Cream delivers! With a perfect 5-star rating from 2 reviews, this easy, no-churn recipe is a game-changer for vegans and anyone looking for a lighter treat.
Ingredients
This ice cream uses just a few simple ingredients for big flavor. Here’s what you need and why each one matters:
- Full-Fat Coconut Milk (2 cans): The creamy base of the ice cream.
- Why it matters: Provides rich, velvety texture without dairy.
- Substitution: Use cashew or oat cream for a different flavor, but ensure it’s full-fat for creaminess.
- Pure Maple Syrup (6 tbsp): Naturally sweetens the ice cream.
- Why it matters: Adds a subtle caramel-like sweetness without refined sugar.
- Substitution: Use agave nectar or honey (if not strictly vegan).
- Vanilla Bean (1, split and seeds removed): Infuses deep vanilla flavor.
- Why it matters: Gives authentic, aromatic taste.
- Substitution: Skip the bean and increase vanilla extract to 2 tbsp.
- Arrowroot Powder (4 tsp): Thickens the mixture slightly.
- Why it matters: Helps achieve a smooth, scoopable texture.
- Substitution: Use cornstarch or tapioca starch in the same amount.
- Pure Vanilla Extract (1 tbsp): Boosts the vanilla flavor.
- Why it matters: Adds warmth and depth to the ice cream.
- Substitution: Use vanilla paste for a stronger flavor.
Pro Tip: Use full-fat coconut milk (not light) for the creamiest texture, and shake the cans well before opening.
Instructions
- Combine the Base:
- In a medium pot, whisk together 2 cans full-fat coconut milk, 6 tbsp maple syrup, and the seeds and pod from 1 vanilla bean.
- Bring to a simmer over medium-high heat, stirring occasionally.
- Tip: Scrape the vanilla bean thoroughly to get all the flavorful seeds.
- Simmer the Mixture:
- Cover the pot, reduce heat to low, and simmer for 5 minutes to infuse the vanilla flavor.
- Tip: Keep the heat low to avoid boiling over.
- Thicken with Arrowroot:
- In a small bowl, dissolve 4 tsp arrowroot powder in 1 tbsp water to make a slurry.
- Slowly drizzle the slurry into the coconut milk mixture, whisking constantly.
- Simmer until slightly thickened (about 1 minute), then remove from heat.
- Tip: Whisk continuously to prevent lumps.
- Add Vanilla Extract:
- Whisk in 1 tbsp vanilla extract and remove the vanilla bean pod.
- Transfer the mixture to a shallow bowl to cool.
- Tip: Scrape any remaining seeds from the pod into the mixture for extra flavor.
- Chill the Mixture:
- Let the mixture cool until it stops steaming, then refrigerate until completely cold (about 1-2 hours).
- Tip: Stir occasionally to speed up cooling and prevent a skin from forming.
- Churn the Ice Cream:
- Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions (20-30 minutes).
- Tip: The ice cream should be soft-serve consistency when done.
- Add Mix-Ins (Optional):
- For Mint Chocolate Chip: Add 1/4 tsp peppermint extract during churning, then add 1/3 cup chopped dark chocolate near the end.
- For Strawberry: Macerate 2 cups chopped strawberries with 2 tsp each coconut sugar and maple syrup; add to the churned ice cream and mix until combined.
- For Almond Butter Swirl: Drizzle 1/3 cup almond butter into the churned ice cream and churn briefly to swirl.
- Tip: Add mix-ins slowly to ensure even distribution.
- Serve or Freeze:
- Serve immediately for soft-serve texture, or transfer to an airtight container and freeze for 2-3 hours for a firmer scoop.
- Health Benefit: Coconut milk provides healthy fats, and maple syrup is a natural sweetener, making this a plant-based treat you can feel good about!
FAQs
1. Do I need an ice cream maker for this recipe?
Yes, an ice cream maker gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow dish and stirring every 30 minutes until firm.
2. Is this ice cream healthy?
Coconut milk provides healthy fats, and maple syrup is a natural sweetener, but it’s a treat. Enjoy in moderation or reduce maple syrup for a lighter version.
3. Can I skip the vanilla bean?
Yes! Increase the vanilla extract to 2 tbsp for a similar flavor. It’s a budget-friendly option.
4. How do I prevent icy texture?
Churn properly, store in an airtight container, and press plastic wrap on the surface to minimize ice crystals.
5. How long does this ice cream last?
Up to 6 months in the freezer, but best within 1 month for optimal flavor and texture.
6. Can I make this nut-free?
Yes, coconut milk is nut-free, but check mix-ins (like almond butter) and use sunflower seed butter or fruit for nut-free variations.