Place a clean loaf pan (8x4” or 9x5”) in the freezer to chill.
To prepare ice cream:
Add all ingredients into a blender and blend for at least 1 minute, until super smooth. (It shouldn’t be gritty at all.)
Pour mixture into frozen loaf pan and cover.
Freeze for 4 hours or overnight.
Option: After 1½–2 hours in the freezer, stir in any desired mix-ins (i.e., crushed Oreos).
Thaw for 5-10 minutes before scooping and serving.
Yields 2 pints homemade vegan ice cream (~4 cups)
Alternative Flavoring Options
Use the same no churn vegan coconut ice cream base recipe with different flavors! Simply replace the vegan vanilla ice cream flavorings with the ingredients listed below to create chocolate, strawberry, or cookies and cream flavors.Vegan Chocolate Ice Creamvegan coconut ice cream base 1 tsp vanilla ¼–⅓ cup cocoa powderVegan Strawberry Ice Cream*vegan coconut ice cream base—made with ¼ cup water, instead of ⅓ cup ½ tsp vanilla extract 1 cup strawberriesCookies and Cream Vegan Ice Creamvegan coconut ice cream base 1 tsp vanilla 1 tsp vanilla bean paste (or 1 vanilla bean, scraped) 2-2 ½ cups Oreo cookies, crushed (add after 1½–2 hours of freezing)
Provided below for vegan vanilla ice cream made with JOI cashew base.