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.
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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!
Vegan Vanilla Ice Cream
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: Vegan, Italian
6-ingredient vegan vanilla ice cream, naturally sweetened with dates. It’s so creamy and a healthy alternative to store-bought ice cream.
Ingredients
- 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
Instructions
- 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.
Notes
- 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 until firm. 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.
Nutrition
- 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
Hi Iosune!
Can you email me your recipe for sweet potato, white bean hummus? I appreciate your recipes!
Hi Janice! I’m so sorry, but I can’t. Have a nice day!
I would LIKE to make this recipe, but once again (as with all other attempts) I have failed to find an option to actually SEE/PRINT the recipe. This is getting frustrating, and while it is most likely my fault, I am fairly experienced on the computer and have been unsuccessful on this and all previous attempts. Lots of fluff and ads for other services, but no recipe can I find. Any hints
Hi Sandi Lee, I’m sorry to read that. I’ll do my best to help you.
You can print the recipe by clicking in the grey “print recipe” button right below the recipe photo inside the recipe card.
Then, a new page with the print-friendly version of the recipe will open and you just need to click on the same button on the new page.
If you have any more problems, please let me know and I can send you some screenshots
(it’s easier to explain it with images than it’s with words).
Have a nice day,
Alberto
Hola I just discovered you and I am very happy about it I love simple and easy recipes thank you muchas gracias ! I love your accent I would like to hear you speak in Spanish
Hola Channah! Welcome to our blog 😀 Thanks a lot for your kind words. We also have the same videos on our Spanish blog: https://danzadefogones.com/ 😉
These all looks so good!! I actually got an ice cream maker for my birthday few years ago, and I ain’t gonna use it until I move out, and this really inspired me! 🙂 can’t wait til I can start making my own ice creams, because I also love it all year around 😀
Hi Lily! Thanks a lot 🙂 Hope you enjoy it!
This ice-cream looks soooo yummy!and delicious! Great post 🙂 x
It’s never too late for ice cream. 😉 One of my favorite flavors!! 🍨
Hi Maria! Thanks a lot 🙂 I love vanilla ice cream too!
This recipe was a real hit.🍨 I may try to add it to our offerings at the next catering job we do. Where do you get the inspiration for your recipes? I struggle with coming up with unique recipes.🌟
★★★★★
Hi Codi! Thanks a lot 🙂 From my family, restaurants, other blogs, Pinterest, etc.