Description
This rich and creamy vanilla vegan ice cream is a delicious plant-based treat perfect for hot days or anytime you crave a sweet dessert. Made with full-fat coconut milk, almond milk, and natural sweeteners, it offers a smooth texture and classic vanilla flavor with options for mix-ins like vegan chocolate chips or berries.
Ingredients
Scale
Base Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup almond milk (or other plant milk for creaminess)
- ¾ cup organic sugar or coconut sugar
- 1 tbsp pure vanilla extract
- 1 tsp vanilla bean paste (optional, for extra flavor)
- Pinch of salt
Optional Mix-ins
- Vegan chocolate chips
- Berries
- Caramel swirl
- Nuts
Instructions
- Prep Base: In a medium saucepan, combine the full-fat coconut milk, almond milk, and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar completely dissolves. Avoid boiling the mixture to maintain its smooth texture.
- Add Flavor: Remove the saucepan from heat. Stir in the pure vanilla extract, optional vanilla bean paste for enhanced flavor, and a pinch of salt. Allow the mixture to cool down to room temperature to prepare for chilling.
- Chill: Cover the mixture and refrigerate it for at least 2 to 4 hours, or preferably overnight, until it is thoroughly chilled. This step is crucial for achieving the best ice cream texture during freezing.
- Freeze: If you have an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer’s instructions for approximately 20 to 25 minutes until creamy and firm. If you don’t have an ice cream maker, transfer the mixture to a shallow freezer-safe container. Freeze for 45 minutes, then vigorously stir with a fork to break up ice crystals. Repeat this stirring every 30 to 45 minutes over 3 to 4 hours until the ice cream achieves a smooth, creamy consistency.
- Serve: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly, making it easier to scoop. Optionally, top with vegan chocolate sauce, fresh berries, or toasted coconut for added texture and flavor.
Notes
- Use full-fat coconut milk for the creamiest texture; avoid light versions.
- Vanilla bean paste or scraped vanilla beans enrich the vanilla flavor beyond extract alone.
- Adding 1 to 2 teaspoons of vodka or a neutral spirit can help reduce ice crystallization for an even smoother texture.
- If using mix-ins, fold them in gently after churning or during the last stirring in the freezer method.
- This recipe yields about 1 quart (4 cups) of vegan ice cream.
