Description

This Vanilla Vegan Ice Cream recipe offers a creamy, dairy-free treat made from full fat coconut milk and natural sweeteners. Inspired by classic American desserts, it features a rich vanilla flavor with a smooth, soft-serve texture that can be easily churned at home. Perfect for vegans and those avoiding dairy, it delivers satisfying sweetness and indulgence without compromising on health.

Ingredients

Ice Cream Base

2 cans full fat coconut milk, chilled overnight
1/2 cup pure maple syrup or organic cane sugar
2 tablespoons coconut oil, melted
1 tablespoon pure vanilla extract
1 teaspoon vanilla bean paste (optional)
1/4 teaspoon fine sea salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare Coconut Milk: Chill the coconut milk in the refrigerator overnight to help the cream thicken and separate, ensuring a creamy texture.
Blend Ingredients: Shake the cans well before opening. Pour the contents into a blender. Add the maple syrup, melted coconut oil, vanilla extract, vanilla bean paste if using, and sea salt. Blend until the mixture is completely smooth and creamy to combine all flavors evenly.
Churn Ice Cream: Pour the blended mixture into an ice cream maker. Churn according to the manufacturer’s instructions, typically 20 to 25 minutes, until it reaches a soft serve consistency. This aerates the ice cream and enhances its texture.
Freeze to Firm Up: Transfer the churned ice cream into a freezer-safe container. Freeze for 2 to 3 hours to allow it to firm up to an ideal scoopable texture.
Serve: Remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes before scooping. This step ensures the best creamy texture and ease of serving.

Notes

For a creamier texture, always use full fat coconut milk instead of light versions.
You can substitute maple syrup with agave nectar if preferred for a different natural sweetener.
Enhance flavors by stirring in dairy-free chocolate chips or crushed cookies during the last few minutes of churning.