Description
This Vanilla Vegan Ice Cream recipe is an incredibly creamy and delicious plant-based dessert made from full-fat coconut milk, sweetened with organic cane sugar and maple syrup, and flavored with pure vanilla. Perfect for those seeking a dairy-free, gluten-free, and vegan-friendly treat, this homemade ice cream delivers rich vanilla flavor and a smooth texture without any dairy or refined sugars.
Ingredients
Scale
Base Ingredients
- 2 cans (13.5 ounces each) full-fat coconut milk
- 3/4 cup organic cane sugar
- 2 tablespoons maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- 1/8 teaspoon salt
Instructions
- Prepare Coconut Milk Base: Shake the cans of coconut milk well before opening to ensure the cream and liquid are fully combined. Pour the coconut milk into a medium saucepan and warm it over medium heat, stirring occasionally until it is smooth and completely combined.
- Sweeten and Flavor: Stir in the organic cane sugar and maple syrup while whisking continuously to dissolve the sugar completely. Be careful not to let the mixture boil during this step to preserve the texture and flavor.
- Add Vanilla and Salt: Remove the saucepan from the heat and mix in the pure vanilla extract, optional vanilla bean paste for extra flavor, and salt, blending all ingredients well.
- Chill Mixture: Allow the mixture to cool down to room temperature. Once cooled, cover the saucepan and refrigerate for at least 4 hours or until the mixture is thoroughly chilled, which is essential for the best churning results.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until the ice cream thickens and becomes creamy.
- Freeze for Firmness: Transfer the churned ice cream into a freezer-safe container and freeze for 2 to 4 hours to achieve a firmer texture suitable for scooping and serving.
- Serve: Before serving, let the ice cream sit at room temperature for 5 to 10 minutes if it is too firm to scoop easily, then enjoy your homemade vegan vanilla ice cream.
Notes
- For extra creaminess, substitute 1/2 cup of the coconut milk with raw cashew cream blended until smooth.
- To make the recipe refined sugar-free, replace the cane sugar with coconut sugar.
- Enhance your ice cream by adding mix-ins such as dairy-free chocolate chips or crushed cookies during the last 5 minutes of churning.
