Vanilla Homemade Vegan Ice Cream Recipe
A simple, scoopable, no churn vegan coconut ice cream recipe with sweet, satisfying vanilla bean flavor. Plus, easy modifications for chocolate, strawberry, and cookies & cream flavors!
Ingredients
Vegan Coconut Ice Cream Base
- ⅓ cup JOI cashew base or almond base
- ⅓ cup water
- 1 15-oz can full-fat coconut milk
- ⅓ cup maple syrup
- 1½ Tbsp coconut oil
- ¼ tsp salt
Vanilla Ice Cream Flavorings
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste or 1 vanilla bean, scraped
Instructions
A few hours before preparing ice cream:
- 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)
Video
Notes
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 Cream vegan coconut ice cream base1 tsp vanilla
¼–⅓ cup cocoa powder Vegan Strawberry Ice Cream *vegan coconut ice cream base—made with ¼ cup water, instead of ⅓ cup
½ tsp vanilla extract
1 cup strawberries Cookies and Cream Vegan Ice Cream vegan 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)
Nutrition:
Provided below for vegan vanilla ice cream made with JOI cashew base.Nutrition
Calories: 199kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Sugar: 11g