The Vegan Ice Cream Recipe You Must Try

The Vegan Ice Cream Recipe You Must Try

I know many people don’t think vegan ice cream is something worth trying, because they think since it isn’t made with dairy product, it would feel like the real thing, but I hate to pleasantly disappoint you with this awesome vegan ice cream recipe. This is the vegan recipe that changes everything you know about ice creams as a vegan. This easy recipe would show you that vegan ice creams are ever better than you can imagine. It’s rich, smooth, and has that classic vanilla flavor you most likely love.

What makes this recipe special is the combination of coconut milk and almond milk. Coconut milk gives it that creamy texture, while almond milk keeps things light.

Like I said earlier, making this vegan ice cream is easier than you’d think. With just a blender and a freezer-safe container, you’re on your way to having a batch ready for movie night. If you have an ice cream maker, it takes things up a notch, giving you that perfect scoopable texture. But if you don’t, stirring it every so often while it freezes does the trick too.

Let’s get to see how simple this recipe actually is by checking out the recipe guide below.

The Vegan Ice Cream Recipe You Must Try

This homemade vegan ice cream recipe changes everything you know about vegan ice cram, you'd discover why vegan ice cream may actually be the best ice creams for you. It is simple and easy to recreate.

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Prep Time 10 minutes mins

Freeze Time 6 hours hrs

Servings: 6 Servings

Course: Dessert

Cuisine: American, Vegan

Calories: 220

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 cups full-fat canned coconut milk well-shaken
• 1 cup unsweetened almond milk
• ¾ cup maple syrup or agave syrup
• 1 tbsp cornstarch for thickening
• 1 tbsp vanilla extract
• Pinch of salt

Optional Add-ins

• ½ cup crushed cookies berries, or chocolate chips
• 1 tbsp almond or peanut butter swirl

Equipment

• Blender or whisk
• Small saucepan
• Freezer-safe container with lid
• Spatula
• Ice cream maker This is optional, for creamier texture.

Method

 

Mix the base

1. In a blender or bowl, combine coconut milk, almond milk, maple syrup, cornstarch, vanilla extract, and salt. Blend or whisk until smooth.

Heat (to thicken slightly)

1. Pour the mixture into a saucepan over medium heat. Stir constantly for 4–5 minutes until the mixture thickens just slightly. Don’t boil. Remove from heat and let it cool.

Chill

1. Transfer to a bowl, cover, and refrigerate for at least 4 hours or until fully chilled.

Churn

1. If using an ice cream maker, churn the mixture according to manufacturer instructions (usually 20–30 minutes). Add mix-ins in the last 5 minutes.
2. If you have no ice cream maker, you can pour the mixture into a freezer-safe container, stir every 30 minutes for 2–3 hours to break up ice crystals.

Freeze

1. Once churned, transfer to a container and freeze for 2 hours for a scoopable texture.

Serve

1. Let it sit at room temperature for 5–10 minutes before scooping. Enjoy!

Nutrition

Calories: 220kcal

Tried this recipe?Let us know how it was!