Creamy Vegan Vanilla Ice Cream
Indulge in the ultimate dairy-free dessert with this Creamy Vegan Vanilla Ice Cream, a luscious treat that’s as rich and velvety as its traditional counterpart. Made with a base of full-fat coconut milk and almond milk, this refined recipe delivers the perfect balance of creaminess and lightness. Sweetened naturally with maple syrup and infused with fragrant vanilla extract, every scoop is bursting with classic vanilla flavor. A touch of cornstarch ensures a silk-smooth texture, while a pinch of salt adds depth to the flavor profile. Best of all, this recipe is simple to prepare—no dairy or eggs required. Serve it on its own, or pair it with your favorite pies, cakes, or fresh berries for an elevated dessert experience. Perfect for vegans, dairy-sensitive individuals, or anyone seeking a wholesome yet decadent treat, this homemade vanilla ice cream is sure to become a crowd-pleasing favorite.
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Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Almond milk
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
Directions
Step 1
In a medium saucepan, whisk together the cornstarch with 1/4 cup of almond milk until there are no lumps.
Step 2
Add the remaining almond milk, full-fat coconut milk, maple syrup, and salt to the saucepan.
Step 3
Place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring frequently. Cook for about 5 minutes or until the mixture starts to thicken slightly.
Step 4
Remove the saucepan from heat and stir in the vanilla extract.
Step 5
Allow the mixture to cool at room temperature for about 15 minutes. Then, transfer it to an airtight container and refrigerate for at least 4 hours, or until completely chilled.
Step 6
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes until it reaches a soft-serve consistency.
Step 7
Transfer the ice cream to a freezer-safe container. Cover with a piece of parchment paper to prevent ice crystals and seal with a lid.
Step 8
Freeze for at least 4 hours or until firm.
Step 9
To serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly before scooping.
Nutrition Facts
| Serving size | (869.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1693.9 |
| Total Fat 117.4g | 0% |
| Saturated Fat 101.7g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 810.5mg | 0% |
| Total Carbohydrate 166.4g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 140.1g | |
| Protein 12.5g | 0% |
| Vitamin D 78.1IU | 0% |
| Calcium 470.4mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 1361.0mg | 0% |
Source of Calories