Description
This Vanilla Vegan Ice Cream recipe offers a creamy, delicious dairy-free alternative that’s easy to make at home. Utilizing full-fat coconut milk and plant-based almond milk, this recipe creates a rich and smooth frozen treat enhanced with pure vanilla extract and customizable mix-ins. Perfect for vegans or anyone seeking a refreshing, cruelty-free dessert.
Ingredients
Scale
Main Ingredients
- 2 cans of full-fat coconut milk
- 1 cup of granulated sugar
- 1 tablespoon of pure vanilla extract
- 1/4 teaspoon of salt
- 1/4 cup of almond milk (or any plant-based milk)
Optional Mix-ins
- 1/2 cup of mix-ins (chocolate chips, crushed cookies, or fruit)
Instructions
- Combine Ingredients: In a blender, combine the 2 cans of full-fat coconut milk, 1 cup of granulated sugar, 1 tablespoon of pure vanilla extract, 1/4 teaspoon of salt, and 1/4 cup of almond milk. Blend until the mixture is smooth and well incorporated, ensuring no sugar granules remain.
- Taste and Adjust: Taste the blended mixture. If desired, add more sugar for sweetness or more vanilla extract for stronger flavor and blend briefly again to incorporate any adjustments.
- Chill Mixture: Pour the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours. Chilling ensures a better texture and helps the mixture freeze evenly when churned.
- Churn Ice Cream: Once chilled, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions and churn until it reaches a soft-serve consistency, typically about 20 to 25 minutes. This process aerates the mixture and creates a creamy texture.
- Add Mix-ins: If using, gently fold in up to 1/2 cup of mix-ins like chocolate chips, crushed cookies, or fruit into the churned ice cream to add texture and flavor.
- Freeze: Transfer the churned ice cream to a freezer-safe container, smooth the top with a spatula, cover, and freeze for at least 4 hours or until firm. This step solidifies the ice cream to scoopable consistency.
- Serve: Remove the ice cream from the freezer a few minutes prior to serving to soften slightly for easier scooping. Enjoy your homemade vanilla vegan ice cream as a refreshing and satisfying dessert.
Notes
- For creamier ice cream, use full-fat canned coconut milk and avoid light versions.
- If you don’t have an ice cream maker, you can place the mixture in a shallow container and stir every 30 minutes while freezing to break up ice crystals.
- Adjust sweetness to your preference during the tasting step.
- Try different plant milks like oat or cashew milk if almond milk is unavailable.
- Storage: Keep the ice cream in an airtight container in the freezer and consume within 1 week for best flavor.
