Best Vegan Vanilla Ice Cream Recipe

Name: Best Vegan Vanilla Ice Cream Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 (13.66 to 16 ounces) canned coconut cream (I've tested with one 14-ounce can or three 5.4 ounce cans - I use Native Forest brand available at Whole Foods, some other major groceries, or online. See note.); 1 (13.66-ounce) can full fat coconut milk (Thai Kitchens brand available at most major grocery stores or online); ¾ cup raw turbinado sugar (or cane sugar); 2 tablespoons maple syrup (or light corn syrup); 1 tablespoon coconut oil; 1 tablespoon vodka, optional, but will make it creamier; 2 vanilla beans, split lengthwise and scraped (or 1 teaspoon pure vanilla extract) (I use Rodelle vanilla beans); ¼ teaspoon kosher salt

6 steps

Prep:5minCook:25min

Easy vegan vanilla ice cream that is so creamy and rich that no one will believe it's vegan. The coconut cream base takes a subtle backstage to aromatic vanilla bean. Use this ice cream as a base recipe for different flavor add-ins!

Updated at: Thu, 17 Aug 2023 10:38:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories394.5 kcal (20%)

Total Fat29.2 g (42%)

Carbs32.3 g (12%)

Sugars27.8 g (31%)

Protein1.3 g (3%)

Sodium108.7 mg (5%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 13.66 ouncescanned coconut cream

I've tested with one 14-ounce can or three 5.4 ounce cans - I use Native Forest brand available at Whole Foods, some other major groceries, or online

1 x 13.66 ouncecan full fat coconut milk

brand available at most major grocery stores or online

¾ cupturbinado sugar

raw, or cane sugar

2 tablespoonsmaple syrup

or light corn syrup

1 tablespooncoconut oil

1 tablespoonvodka

optional, but will make it creamier

2vanilla beans

split lengthwise and scraped, or 1 teaspoon pure vanilla extract, I use Rodelle vanilla beans

¼ teaspoonkosher salt

Instructions

Step 1

Warm coconut cream, coconut milk, sugar, corn syrup, coconut oil, vodka, vanilla bean seeds and pod, and salt in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes. Remove the bean pod, scraping out the insides of the pods for all that vanilla goodness. Reserve the pods to make vanilla extract.

Step 2

Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.

Step 3

Pour the base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. (You can also skip this step by refrigerating until the mixture is cold, about 4 hours).

Step 4

Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-18 minutes.

Step 5

Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.

Step 6

Freeze until firm, at least 4 hours, but preferably overnight.

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