6-ingredient vegan vanilla ice cream, naturally sweetened with dates. It’s so creamy and a healthy alternative to store-bought ice cream.
Who doesn’t love ice cream? It’s so creamy, sweet and refreshing. Banana ice cream is the perfect choice on a daily basis, as it’s so healthy and easy to make. Just requires one ingredient: bananas! Although you can add other fruits or ingredients to get different flavors.
However, I miss classic ice cream sometimes, which is creamier, but also higher in fat. Finding a healthy ice cream can be challenging and most of them are pretty expensive, so I prefer to make it at home with unprocessed and easy to get ingredients.
I bought an ice cream maker last year and it was pretty cheap, but didn’t work properly, so I returned it. Finally, I’ve invested in a high-quality ice cream maker, and it’s totally worth it! It makes the creamiest ice cream ever and I’m sure it will last forever.
Vanilla ice cream was my favorite one when I was a child and it’s a classic. Feel free to use this recipe as a base and add any ingredients or toppings your heart desires. Besides, it’s naturally sweetened with dates, instead of sugar or syrup, so it’s even healthier.
This vanilla ice cream is a high in fat food though, so you should eat it in moderation, but it’s a great alternative to most store-bough ice creams. Hope you enjoy it!
looking for more ice cream recipes?
- Vegan chocolate ice cream
- 1-Ingredient banana ice cream
- 2-Ingredient banana chocolate ice cream
- Piña colada ice cream
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 2 cups raw unsalted cashews (300 g)
- 1 cup water (250 ml)
- 1 14-ounce can full-fat coconut milk (400 ml)
- 8 Medjool dates, pitted
- 1 vanilla bean, scraped
- 1 tsp vanilla extract
- Soak the cashews for at least 4 hours. I prefer to soak them longer, maybe 6 or 8 hours, or even overnight.
- Drain and rinse the cashews.
- Blend all the ingredients in a powerful blender until smooth and chill this mixture in a sealed container in the fridge for at least 4 hours, preferably overnight.
- 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 the night before. The next day just add the mixture to the ice cream maker and churn according to manufacturer’s instructions (my ice cream was ready in 45 minutes). Once the ice cream is ready, feel free to enjoy it immediately (I served it with some coconut chips on top) or freeze for about 2 hours or until firm for a better texture.
- Keep leftovers in a sealed container in the fridge for 1 to 2 weeks. Set out for 5-10 minutes before serving to soften.
- I haven’t made this recipe using other nuts, but I think it won’t be the same.
- I haven’t tried it using other plant milks either, but I think it should work. It won’t be as creamy though.
- If you’re not using an ice cream maker, place the container with the chilled mixture in the freezer. 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 freezer. Repeat this step for at least 2 or 3 hours.
- Serving Size: 1/12 of the recipe (with no toppings)
- Calories: 260
- Sugar: 12.9 g
- Sodium: 8 mg
- Fat: 17.8 g
- Saturated Fat: 7.3 g
- Carbohydrates: 20.2 g
- Fiber: 3.7 g
- Protein: 5.3 g