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.
Equipment
- Blender or whisk
- Small saucepan
- Freezer-safe container with lid
- Spatula
- Ice cream maker This is optional, for creamier texture.
Ingredients
- 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
Instructions
Mix the base
- 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)
- 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
- Transfer to a bowl, cover, and refrigerate for at least 4 hours or until fully chilled.
Churn
- 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.
- 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
- Once churned, transfer to a container and freeze for 2 hours for a scoopable texture.
Serve
- 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!