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    Home > Recipes > Desserts

    Vegan Ice Cream

    Published: Jun 21, 2020 · Modified: Nov 19, 2022 by Iosune · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    Side shot of a bowl of vegan ice cream with the words vegan ice cream

    Vegan ice cream, sweet and delicious. With a smooth texture, it's made with 10 easy-to-find ingredients. It is completely dairy-free and so good!

    Picture of a bowl with 3 servings of vegan ice cream

    This vegan ice cream may be one of the best ice creams I've ever made. It has a wonderful texture and it is really tasty. This ice cream is so creamy that you won't miss dairy at all, and it's also cholesterol-free!

    It's usually hard to find an additive and preservative-free vegan ice cream that doesn't contain too much sugar. If you make it at home, you can customize this delicious dessert to taste and you'll be able to enjoy it any time of the year.

    Although this recipe will take some time to be ready, it's simple and very easy to make! Besides, it'll be totally worth it because you'll get amazingly good ice cream.

    Vegan ice cream, made with 10 inexpensive and easy-to-find ingredients. It's smooth, creamy, and flavorful, and to make it you need an ice cream maker or a freezer. It's completely plant-based and out of this world.

    How to make vegan ice cream - Step by step

    Photo of the 4 first steps of how to make vegan ice cream
    • Soak the cashews overnight (photo 1) at room temperature or in hot water for at least 1 hour.
    • Cut the vanilla bean in half lengthwise and scrape it to take off the seeds.
    • Drain and rinse the cashews and add them into a blender with 1 cup of water (250 ml) (photo 2). Blend until well combined (photo 3).
    • Cook the sugar and water in a saucepan over medium heat for 1 or 2 minutes (photo 4).
    Photo of the last steps of how to make vegan ice cream
    • Incorporate the coconut oil, cocoa butter, and salt, stir and cook over medium heat until well mixed (photo 5).
    • Mix the cashews and water in a bowl (photo 6) with the coconut milk (photo 7).
    • Incorporate the mixture of sugar, water, coconut oil, cocoa butter, and salt, and also the vanilla extract and the vanilla seeds (photo 8). Then whisk until well combined (photo 9). Keep the bowl in the freezer for 1 hour.
    • You need an ice cream maker to make this recipe (please keep reading if you don't have one). Place the ice cream churning bowl in the freezer overnight. The next day just add the mixture to the ice cream maker (photo 10) and churn according to the manufacturer’s instructions (my ice cream was ready in 25 minutes).
    • You can enjoy it immediately or keep it in the freezer overnight for a thicker texture.

    Pro tips

    • You could replace coconut milk for any other plant milk, preferably soy milk or almond milk, although coconut milk works amazingly for this recipe.
    • Feel free to use any kind of sugar, but refined white sugar gives the ice cream a lighter color.
    • In my vegan vanilla ice cream, I used dates as a sweetener, but in this case, you might need to change the recipe a little bit if you don't use sugar.
    • Coconut oil is a great option for this recipe because it solidifies at low temperatures.
    • I've never made this ice cream without cocoa butter, but you need it so that the vegan version of this recipe has a closer texture to the non-vegan one. Besides, it gives the ice cream an amazing flavor.
    Side shot of a bowl of vegan ice cream

    How long will this vegan ice cream keep?

    You can keep this ice cream in an airtight container in the freezer for 1 or 2 weeks. To eat it, it's best to take it out of the freezer and leave it at room temperature for 5 or 10 minutes before serving so it gets a creamier texture.

    Can I make vegan ice cream without an ice cream maker?

    If you’re not using an ice cream maker, place the container with the chilled mixture in the freezer until firm and check the mixture every 30 minutes.

    When it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or a whisk. Return to the freezer and repeat this step for at least 2 or 3 hours.

    How to serve vegan ice cream

    This ice cream is so good you won't stop eating it! You can eat it plain or serve it with vegan brownies or over vegan waffles, and even with some chocolate chips or chocolate syrup on top. Get creative and enjoy it with your favorite toppings!

    Looking for more vegan ice cream recipes?

    • Vegan Chocolate Ice Cream
    • Vegan Vanilla Ice Cream
    • Vegan Mint Chocolate Ice Cream
    • Banana Ice Cream
    • Banana Chocolate Ice Cream
    Close-up shot of a bowl of vegan ice cream with 3 servings

    Did you make this vegan ice cream recipe?

    Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    Square photo of a bowl with 3 servings of vegan ice cream in it

    Vegan Ice Cream

    Vegan ice cream, sweet and delicious. With a smooth texture, it's made with 10 easy-to-find ingredients. It is completely dairy-free and so good!
    5 from 1 vote
    PRINT PIN RATE
    Course: Dessert, Snack
    Cuisine: American
    Diet: Vegan
    Prep Time: 45 minutes
    Cook Time: 5 minutes
    Total Time: 50 minutes
    Servings: 10
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 cup raw and unsalted cashews
    • 1 vanilla bean, optional
    • 1 and ¼ cups water, divided
    • 1 cup sugar, I used refined white sugar
    • ½ cup cocoa butter
    • ¼ cup coconut oil
    • ½ teaspoon salt
    • 1 cup coconut milk
    • 2 teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions

    • Soak the cashews overnight at room temperature. You could also soak them in hot water for at least 1 hour, although the ice cream's texture will be better if you do it overnight.
    • Cut the vanilla bean in half lengthwise and scrape it to take off the seeds. Reserve.
    • Drain and rinse the cashews and add them into a blender with 1 cup of water (250 ml). Blend until well combined.
    • Cook the sugar and the remaining ¼ cup of water (65 ml) in a saucepan over medium heat for 1 or 2 minutes, stirring occasionally.
    • Incorporate the coconut oil, cocoa butter, and salt, stir and cook over medium heat until well mixed. Keep stirring.
    • Mix the cashews and water in a bowl with the coconut milk.
    • Incorporate the mixture of sugar, water, coconut oil, cocoa butter, and salt, and also the vanilla extract and the vanilla seeds. Whisk or blend until well combined. Keep the bowl in the freezer for 1 hour.
    • You need an ice cream maker to make this recipe (see notes if you don't have one). Place the ice cream churning bowl in the freezer overnight. The next day just add the mixture to the ice cream maker and churn according to the manufacturer’s instructions (my ice cream was ready in 25 minutes).
    • You can enjoy the ice cream immediately, although it's best to keep it in the freezer overnight for a thicker texture.
    • Eat it plain or serve it with vegan brownies or vegan waffles, and even with some chocolate chips or chocolate syrup on top. Get creative and enjoy it with your favorite toppings!
    • Keep it in the freezer for 1 or 2 weeks. Take it out of the freezer and leave it at room temperature for 5 or 10 minutes before serving so it gets a creamier texture.

    Notes

    • If you don't have an ice cream maker, place the container with the chilled mixture in the freezer until firm and check the mixture every 30 minutes. When it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or a whisk. Return to the freezer and repeat this step for at least 2 or 3 hours.
    • You could replace coconut milk for any other plant milk, preferably soy milk or almond milk, although coconut milk works amazingly for this recipe.
    • Feel free to use any kind of sugar, but refined white sugar gives the ice cream a lighter color.
    • In my vegan vanilla ice cream, I used dates as a sweetener, but in this case, you might need to change the recipe a little bit if you don't use sugar.
    • Coconut oil is a great option for this recipe because it solidifies at low temperatures.
    • I've never made this ice cream without cocoa butter, but you need it so that the vegan version of this recipe has a closer texture to the non-vegan one. Besides, it gives the ice cream an amazing flavor.
    • This recipe was inspired by Tasty.
    • Prep time does not include waiting time.

    Nutrition

    Serving: 1serving | Calories: 310kcal | Carbohydrates: 25.4g | Protein: 2.9g | Fat: 22.6g | Saturated Fat: 13.5g | Sodium: 122mg | Fiber: 0.5g | Sugar: 21.5g

    More Vegan Dessert Recipes

    • Vegan Pumpkin Muffins
    • Vegan Apple Crisp
    • Vegan No Bake Cookies
    • Vegan Snickerdoodles

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    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

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