Vegan Vanilla Ice Cream
This Vegan Vanilla Ice Cream is a creamy, dairy-free dessert made with rich coconut milk and pure vanilla flavor. Smooth, naturally sweet, and easy to prepare, this homemade Vegan Vanilla Ice Cream delivers the classic taste of traditional ice cream without any dairy. Perfect for sundaes, milkshakes, or enjoying on its own, it’s a versatile plant-based treat everyone can enjoy.
Ingredients
- 2 cups full-fat coconut milk
- 1 cup coconut cream
- ½ cup maple syrup or sugar
- 1 tablespoon vanilla extract
- Pinch of salt
- Optional
- 1 teaspoon cornstarch for thicker texture
- 1 tablespoon coconut oil for extra creaminess
Instructions
- In a mixing bowl whisk together coconut milk, coconut cream, maple syrup (or sugar), vanilla extract, and salt until smooth.
- Pour the mixture into a saucepan and heat gently over medium-low heat.
- If using cornstarch, dissolve it in a small amount of coconut milk and stir it into the mixture.
- Cook for 4–5 minutes, stirring constantly until the mixture slightly thickens.
- Remove from heat and allow the mixture to cool completely.
- Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- Transfer the churned ice cream to a freezer-safe container and freeze for 2–3 hours until firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping and serving.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Cooling the mixture before churning helps produce smoother ice cream.
- If the ice cream becomes very firm, allow it to soften briefly before scooping.
- For a no-churn method, freeze the mixture and stir every 30 minutes for about 3 hours to break up ice crystals.