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!