Vegan Vanilla Bean Ice Cream

Indulge in the luxurious, dairy-free delight of Vegan Vanilla Bean Ice Cream, the perfect treat for creamy dessert lovers seeking a plant-based alternative. Made with rich, full-fat coconut milk and sweetened naturally with pure maple syrup, this recipe delivers a velvety texture and an authentic vanilla flavor thanks to a real vanilla bean and a touch of vanilla extract. The cornstarch slurry provides just the right amount of smoothness without the need for heavy cream, while a pinch of salt enhances the flavors beautifully. With straightforward preparation and an overnight chill to develop its luscious creaminess, this homemade vegan ice cream is a must-try for summertime gatherings or any time you crave a frozen indulgence. Whether served on its own or paired with your favorite toppings, this recipe guarantees a scoop of plant-based perfection in every bite!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 2 cans (13.5 oz each) Full-fat coconut milk
• 0.5 cup Pure maple syrup
• 1 whole Vanilla bean
• 1 teaspoon Vanilla extract
• 1 tablespoon Cornstarch
• 0.25 cup Almond milk (unsweetened)
• 0.25 teaspoon Salt

Directions

Step 1

1. Chill the coconut milk cans in the refrigerator overnight to allow the cream to separate from the liquid.

Step 2

2. In a small bowl, mix the cornstarch with almond milk to form a smooth slurry. Set it aside.

Step 3

3. Open the chilled coconut milk cans and scoop the solidified cream into a medium saucepan. Add any remaining liquid from the cans to the saucepan.

Step 4

4. Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add the seeds and the pod to the saucepan.

Step 5

5. Add the maple syrup and salt to the saucepan and heat over medium heat, stirring frequently, until the mixture begins to steam (but do not boil).

Step 6

6. Remove the vanilla bean pod and gradually whisk in the cornstarch slurry. Continue to cook, stirring constantly, for another 2–3 minutes, or until the mixture thickens slightly.

Step 7

7. Stir in the vanilla extract and remove the saucepan from the heat. Allow the mixture to cool to room temperature, then transfer it to a lidded container and refrigerate for at least 4 hours or overnight.

Step 8

8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. This typically takes about 20–25 minutes.

Step 9

9. Transfer the churned ice cream into a freezer-safe container and smooth the top with a spatula. Cover tightly and freeze for an additional 2–4 hours to firm up.

Step 10

10. Scoop and serve your creamy, vegan vanilla bean ice cream. Enjoy!

Nutrition Facts

Serving size	(1009.3g)

Amount per serving	% Daily Value*
Calories	2241.0

Total Fat 194.1g	0%
Saturated Fat 171.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 768.5mg	0%
Total Carbohydrate 133.5g	0%
Dietary Fiber 18.2g	0%
Total Sugars 100.2g
Protein 18.9g	0%

Vitamin D 25IU	0%
Calcium 322.8mg	0%
Iron 26.8mg	0%
Potassium 2467.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.1%

Protein: 3.2%

Carbs: 22.7%