Making your own vegan ice cream might sound like a challenge, but once you try this recipe, you’ll see how easy and rewarding it is. This vegan ice cream is smooth, creamy, and packed with vanilla flavor — perfect for a refreshing treat any time of the year.
Why You’ll Love This Vegan Ice Cream
There are plenty of reasons to make this vegan ice cream your go-to dessert. First, it uses natural ingredients you can find in any grocery store, like cashews and coconut milk, avoiding artificial additives. The cashews give it a rich, creamy texture without dairy, while full-fat coconut milk adds a silky smooth mouthfeel. Plus, it’s customizable — you can add your favorite mix-ins or flavor twists to make it uniquely yours. Unlike many store-bought options, this ice cream is free from preservatives and hidden sugars, so you know exactly what you’re eating. And, making it at home lets you control the sweetness level and ingredients, making it a healthier, tastier choice you’ll feel good about serving to family and friends.
Ingredients for Vegan Ice Cream
To make this creamy vegan ice cream, you’ll need just a few key ingredients. Here’s what to gather:
- Raw cashews: 1 cup, soaked overnight or boiled for 5 minutes, then drained
- Full-fat coconut milk: 2 cans (about 13.4 ounces each) — don’t use light versions, as the creaminess comes from the full-fat milk
- Vanilla bean paste or extract: 1 tablespoon, or you can use one fresh vanilla bean if you prefer
- Cane sugar or organic granulated sugar: ⅔ cup, to add sweetness
- Sea salt: ½ teaspoon, to enhance all the flavors
How to Make Vegan Ice Cream
Start by making sure your cashews are well-soaked. This step is essential because it softens the nuts, allowing them to blend into a perfectly smooth and creamy mixture. If you’re short on time, boiling the cashews for about 5 minutes works well too — just drain and cool them before blending.
Next, place the soaked cashews into a high-speed blender. Add both cans of full-fat coconut milk, the vanilla bean paste or extract, cane sugar, and sea salt. Blend everything on high until the mixture is completely smooth. Depending on your blender, this could take 2 to 4 minutes. Take your time here — the smoother the mixture, the better your ice cream’s texture will be. No bits of cashew should remain.
Once your base is smooth, pour the mixture into a bowl or container, or simply keep it in the blender jar and cover it. Sometimes blending can cause the mixture to warm slightly, so it’s important to chill it thoroughly before freezing. Place it in the coldest part of your fridge for at least 4 hours — or up to 2 days if you’re preparing ahead.
When you’re ready, set up your ice cream maker. Make sure the freezer bowl of your machine has been in the freezer for at least 7 to 24 hours beforehand — the colder, the better for churning. Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions. Usually, this takes about 20 to 25 minutes, resulting in a thick, smooth soft-serve texture.
If you don’t have an ice cream maker, don’t worry. You can still make this recipe by freezing the mixture in a container and stirring it every 30 minutes until it firms up — this helps prevent large ice crystals and keeps the texture creamy.
Once churned, scoop the soft ice cream into a freezer-safe container like a loaf pan. Press plastic wrap or parchment paper directly onto the surface of the ice cream, then cover the container tightly. This prevents ice crystals from forming on the surface, keeping your ice cream smooth. Freeze for at least 4 hours or overnight until fully set.
Before serving, take the ice cream out of the freezer and let it sit at room temperature for about 5 minutes. This softens it just enough to scoop easily, just like store-bought ice cream.
How to Serve Vegan Ice Cream
Serving your vegan ice cream can be as simple or as fancy as you like. Because it has a naturally creamy and smooth texture, it works beautifully on its own in a classic scoop. You can serve it in bowls or cones for a fun treat.
For an extra special touch, add fresh fruit like berries, sliced bananas, or mango chunks on top. A drizzle of dairy-free chocolate sauce or a sprinkle of chopped nuts also pairs perfectly with the vanilla flavor. If you want a quick dessert, serve it alongside a warm fruit crisp or vegan brownies for a delightful contrast of temperatures and textures.
Another great option is to blend the ice cream with frozen fruit and a splash of plant milk to create a creamy smoothie or milkshake. You can also use it as a base for vegan ice cream sandwiches by sandwiching it between two soft cookies. Whatever way you serve it, this vegan ice cream is sure to satisfy your sweet tooth while being kind to your body.
Expert Tips for the Best Vegan Ice Cream
To get the best results every time, keep these tips in mind. First, patience is key when soaking or boiling your cashews. Properly softened cashews blend smoother, giving you that silky ice cream texture you want.
Make sure to use full-fat coconut milk instead of the light version. The extra fat is essential for richness and creaminess. Avoid coconut milk powder or other substitutes, as they won’t create the same smooth mouthfeel.
Chill the blended mixture thoroughly before churning. Skipping or rushing this step can lead to icy or grainy ice cream because the ingredients aren’t cold enough to freeze properly during churning.
When churning, don’t be tempted to rush. Let the ice cream maker do its job and achieve a thick soft-serve texture before transferring to the freezer. After freezing, cover the surface tightly with plastic wrap or parchment to avoid ice crystals, which can ruin the texture.
If you don’t own an ice cream maker, try stirring the mixture every half hour as it freezes to break up ice crystals. This method works surprisingly well and still yields creamy results.
Finally, store your vegan ice cream in an airtight container in the freezer. Use it within two weeks for the best flavor and texture.
How to Store Vegan Ice Cream
Proper storage helps maintain the creamy texture and fresh flavor of your vegan ice cream. Keep it in a tightly sealed container to prevent moisture and ice crystals from forming. Cover the surface directly with plastic wrap or parchment paper before sealing the container for an extra layer of protection.
Store your ice cream in the coldest part of your freezer. Avoid frequent temperature changes because they can cause the ice cream to become icy or grainy. When stored correctly, your vegan ice cream will stay delicious for up to two weeks.
Before scooping, let it soften at room temperature for a few minutes to make serving easier.
Variations of Vegan Ice Cream to Try
Once you master this basic vanilla vegan ice cream, you can experiment with flavors and mix-ins to keep things exciting.
Try adding cocoa powder or melted dairy-free chocolate to the blender for a rich chocolate version. For a fruity twist, blend in fresh or frozen berries, mango, or pineapple before chilling.
You can also mix in chopped nuts, shredded coconut, or vegan cookie pieces after churning for extra texture and flavor.
If you like a little crunch, swirl in vegan caramel or peanut butter before freezing.
For a tropical flavor, add a splash of freshly squeezed lime juice and some toasted coconut flakes.
The possibilities are endless, and making your own vegan ice cream means you can tailor it exactly to your taste and dietary preferences.
Frequently Asked Questions About Vegan Ice Cream
What makes this vegan ice cream creamy without dairy?
The creamy texture comes mainly from soaked cashews and full-fat coconut milk. These ingredients blend together to mimic the richness and smoothness of traditional dairy ice cream.
Can I make this ice cream without an ice cream maker?
Yes! If you don’t have an ice cream maker, you can pour the mixture into a container and freeze it. Stir it every 30 minutes for a few hours to prevent ice crystals and get a creamier texture.
How long should I soak cashews?
For the best results, soak cashews overnight in water. If you’re short on time, boiling them for 5 minutes also softens them enough to blend smoothly.
Can I use a different sweetener?
You can swap cane sugar for other organic granulated sugars or natural sweeteners like maple syrup or agave, but be aware these may slightly change the texture or freezing properties.
Is it okay to use light coconut milk?
It’s important to use full-fat coconut milk because the fat content helps achieve the creamy texture. Light coconut milk will result in icy, less creamy ice cream.
How long will vegan ice cream keep in the freezer?
When stored properly in an airtight container, this vegan ice cream keeps well for up to two weeks while maintaining its best flavor and texture.
Can I add mix-ins?
Absolutely! You can add nuts, fruits, chocolate chips, or swirls after churning to customize your ice cream.
Vegan Ice Cream
Equipment
- High-Speed Blender
- Ice Cream Maker
- Sealed Container
Ingredients
- 1 cup raw cashews soaked overnight or boiled for 5 minutes, then drained
- 2 cans full-fat coconut milk (about 13.4 ounces each)
- 1 Tbsp. vanilla bean paste or extract
- 2/3 cup cane sugar or organic granulated sugar
- 1/2 tsp. sea salt
Instructions
- Soak cashews overnight or boil for 5 minutes. Drain and cool before blending.
- In a high-speed blender, combine soaked cashews, coconut milk, vanilla, sugar, and salt. Blend until completely smooth (2-4 minutes).
- Chill the mixture in the fridge for at least 4 hours before churning.
- Set up your ice cream maker and pour in the chilled mixture. Churn according to the manufacturer’s instructions (about 20-25 minutes).
- Transfer to a freezer-safe container and freeze for at least 4 hours until fully set.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften.
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