If you have ever dreamed of a creamy, dreamy treat that checks all the boxes for flavor, texture, and dietary preferences, this Vanilla Vegan Ice Cream Recipe is the answer. Rich with the natural creaminess of coconut milk and the warm, familiar notes of pure vanilla, this dessert delivers a luscious, dairy-free indulgence that anyone can enjoy. Whether you’re vegan, lactose intolerant, or simply craving a refreshing homemade scoop, this recipe promises a smooth, velvety ice cream that’s surprisingly easy to make and wonderfully satisfying.
Ingredients You’ll Need
This Vanilla Vegan Ice Cream Recipe uses a handful of simple, wholesome ingredients that come together to create that perfect balance of taste and texture. Each one plays a vital role: the coconut milk provides creaminess, almond or oat milk lightens the texture, and pure vanilla extract brings the signature aroma and flavor that ice cream lovers crave.
- Full-fat coconut milk (1 can, 13.5 ounces): The star for rich, creamy texture that makes this vegan ice cream truly decadent.
- Unsweetened almond milk or oat milk (1 cup): Adds smoothness and dilutes the coconut intensity just enough without losing richness.
- Granulated sugar or maple syrup (1/2 cup): Sweetens naturally and balances the flavors with a subtle caramel note depending on your choice.
- Cornstarch (2 tablespoons): Acts as a thickening agent, giving the ice cream that perfect scoopable firmness.
- Coconut oil, melted (1 tablespoon): Enhances creaminess and improves freeze-thaw stability for a luscious mouthfeel.
- Pure vanilla extract (1 tablespoon): Delivers the essential aromatic vanilla flavor that defines this recipe.
- Pinch of salt: Intensifies the overall sweetness and balances the flavors.
How to Make Vanilla Vegan Ice Cream Recipe
Step 1: Prepare the Thickening Mixture
Start by whisking the cornstarch together with 2 tablespoons of the almond or oat milk in a small bowl until completely smooth. This slurry will help thicken your ice cream base later without any lumps—think of it as the magic behind that creamy texture.
Step 2: Combine Your Base Ingredients
In a medium saucepan over medium heat, blend the full-fat coconut milk, remaining almond or oat milk, sugar or maple syrup, melted coconut oil, and a pinch of salt. Stir this mixture often and bring it gently to a simmer, allowing the sugars to melt and the flavors to mingle beautifully.
Step 3: Thicken the Mixture
Whisk in the cornstarch slurry into your warming base. Keep stirring for 3 to 5 minutes as the mixture thickens and coats the back of your spoon—it should feel smooth and luxurious, signaling it’s ready for the next step.
Step 4: Add the Vanilla and Chill
Remove the saucepan from the heat and stir in the pure vanilla extract. This is where the beautiful vanilla aroma really shines through! Let the mixture cool to room temperature, then cover and refrigerate it for at least 4 hours until fully chilled and flavored deeply.
Step 5: Churn to Creamy Perfection
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. The mixture will transform into a thick, velvety ice cream that’s almost ready to devour.
Step 6: Freeze to Set
Transfer your churned ice cream to a freezer-safe container and pop it in the freezer for 2 to 4 hours. This final chill firms it up perfectly, giving you that classic scoopable texture. Now your Vanilla Vegan Ice Cream Recipe is ready to be savored!
How to Serve Vanilla Vegan Ice Cream Recipe
Garnishes
Adding beautiful garnishes is a fantastic way to elevate your vegan ice cream experience. Fresh berries, toasted coconut flakes, or a sprinkle of cinnamon can bring color and a complementary flavor punch that contrasts nicely with the smooth vanilla base.
Side Dishes
This Vanilla Vegan Ice Cream pairs wonderfully with warm desserts like apple crisps, brownies, or vegan chocolate cake. The contrast of warm and cold creates a delightful sensory adventure with every bite.
Creative Ways to Present
For a fun twist, serve the ice cream in waffle cones, edible flower cups, or alongside vegan cookies. You could even layer it in a parfait with fruit compote and granola for a beautifully textured treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Vanilla Vegan Ice Cream Recipe (which might be hard!), store it in an airtight container in the freezer. To keep the best texture, place a sheet of parchment paper directly on top of the ice cream before sealing.
Freezing
You can freeze this ice cream for up to 2 weeks without a significant loss in creaminess or flavor. Just be sure to thaw it a few minutes at room temperature before scooping to get it back to that perfect smoothness.
Reheating
Unlike dishes meant to be reheated, this ice cream is best enjoyed cold. However, if it becomes too hard from the freezer, simply let it sit at room temperature for 5 to 10 minutes before serving to soften naturally.
FAQs
Can I use another type of milk instead of almond or oat?
Absolutely! You can experiment with soy, cashew, or even rice milk, but keep in mind that the texture and flavor may vary slightly. The key is to use unsweetened varieties to control sweetness.
Is it possible to make this recipe without an ice cream maker?
Yes! For a no-churn option, freeze the chilled mixture in a shallow container and stir vigorously every 30 minutes for 3 to 4 hours. This breaks up ice crystals, resulting in a creamy texture without specialized equipment.
Can I substitute the sugar with a natural sweetener?
Maple syrup works wonderfully as a natural alternative, offering a subtle caramel undertone. Just be mindful that it will add some liquid, but the recipe easily adapts to this.
How important is the coconut oil in this recipe?
Coconut oil helps achieve that creamy mouthfeel and improves texture during freezing and thawing. While you can omit it, the ice cream might be less smooth and slightly less rich.
Can I add flavors or mix-ins to this Vanilla Vegan Ice Cream Recipe?
Definitely! Once the base is churned, fold in chocolate chips, nuts, or fruit pieces for personalized twists. A dash of cinnamon or a swirl of berry sauce can also take it to the next level.
Final Thoughts
Making homemade ice cream that’s both vegan and delicious can seem like a challenge, but this Vanilla Vegan Ice Cream Recipe makes it wonderfully simple and rewarding. Trust me, once you taste the creamy, smooth texture and that comforting vanilla flavor, you’ll be hooked. Share it with friends, savor it on a sunny afternoon, or enjoy it as a sweet ending to any meal. Either way, this recipe is sure to become a beloved favorite in your kitchen.
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Vanilla Vegan Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes plus chilling and freezing time
- Yield: 6 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegan
Description
A creamy, dairy-free vanilla vegan ice cream made with full-fat coconut milk and almond milk, sweetened naturally with maple syrup or sugar. This easy-to-make recipe yields rich, smooth, and flavorful ice cream without any animal products, perfect for a refreshing dessert or snack.
Ingredients
Liquid Ingredients
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup unsweetened almond milk or oat milk
Sweeteners and Fats
- 1/2 cup granulated sugar or maple syrup
- 1 tablespoon coconut oil, melted
Thickening and Flavor
- 2 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- Pinch of salt
Instructions
- Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons of the almond milk until smooth and set aside, ensuring no lumps remain.
- Combine Base Ingredients: In a medium saucepan over medium heat, mix the coconut milk, remaining almond milk, sugar or maple syrup, melted coconut oil, and salt. Stir the mixture until smooth and allow it to gently simmer.
- Thicken the Mixture: Gradually whisk in the cornstarch slurry. Continue cooking the mixture for 3 to 5 minutes while stirring constantly until it thickens slightly and coats the back of a spoon.
- Add Vanilla and Cool: Remove the saucepan from heat and stir in the pure vanilla extract. Let the mixture cool down to room temperature.
- Chill the Base: Cover the mixture and refrigerate for at least 4 hours or until it is fully chilled to prepare for churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn following the manufacturer’s instructions until the ice cream is thick and creamy.
- Freeze to Firm Up: Transfer the churned ice cream into a freezer-safe container and freeze for 2 to 4 hours to achieve the desired firmness before serving.
Notes
- For a no-churn version, freeze in a shallow container, stirring vigorously every 30 minutes for 3 to 4 hours to prevent ice crystals.
- Use full-fat coconut milk for the creamiest texture.
- Add vanilla bean paste instead of extract for a more intense vanilla flavor.
