This Vegan Vanilla Ice Cream is sweet, creamy and so easy to make with only 5-ingredients and less than 20 minutes of prep. It’s easy to make and ready in no time with or without an ice cream maker, making it the perfect easy sweet treat for summer! Paleo, dairy-free, vegan and includes low carb keto sweetener options.
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Easy Vegan Vanilla Ice Cream Recipe
Nothing helps cool you down more than a big bowl of ice cream on a hot summer day. This Vegan Vanilla Ice Cream is deliciously sweet, creamy and so easy to make with or without an ice cream maker. Inspired by our Keto Ice cream, and made with canned coconut cream and sweetener of your choice.
This homemade vanilla cream is the perfect way to cool down on a hot day and is sure to satisfy that ice cream craving. Plus, since it’s no churn, you won’t even need the stove or an ice cream maker! The hardest part is just waiting for it to freeze.
Can I have ice cream on a vegan diet
Yes! If you are following a plant-based or vegan diet, it’s still possible to enjoy your favorite frozen treat when that ice cream craving hits.
Our healthy dairy-free vanilla ice cream recipe is made with coconut cream, coconut milk, cashew butter, vanilla and naturally sweetened.
Why you’ll love this nice cream recipe
This vegan ice cream recipe is cool and creamy and the perfect way to cool down if you’ve been outside all day.
Plus:
- it’s delicious and easy to make with gluten free, paleo, low carb and keto ingredients you probably already have in your pantry.
- you only need 5 ingredients and less than 20 minutes of prep time
- this recipe includes a no churn option that doesn’t require an ice cream maker
- no eggs required or making a custard
- so simple to customize with different flavors
Ingredients You Need for Dairy-free Ice Cream
Like most dairy-free ice cream recipes, this one is simple to customize and starts off with:
- Canned coconut cream – be sure to only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
- Full-fat coconut milk – be sure to buy the canned full-fat coconut milk and not lite coconut milk from a carton.
- Cashew butter – is what makes this ice cream extra creamy without any heavy cream. However, if you don’t have cashew butter, you can sub another nut butter such as almond butter or even homemade cashew cream
- Maple syrup for vegan ice cream OR you may also sub with coconut flower nectar syrup, organic agave syrup or your favorite low carb keto liquid sweetener such as liquid monk fruit sweetener, stevia or Lakanto sugar-free maple syrup.
- Pure vanilla extract – to add flavor and balance out the sweetness.
How to Make Vegan Vanilla Ice Cream
- Blend: Place the coconut cream, coconut milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
- Ice cream maker instructions: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
- Without an ice cream maker: If you don’t have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
- Transfer to container: Spoon the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Cover and freeze for at least 4 hours or overnight.
- Remove from freezer: When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes to slightly soften.
Tips for success
- Use high quality canned coconut cream and coconut milk: Be sure to only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
- Allow to thaw before serving: When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes to slightly soften.
Ice Cream Variations
Play around with flavor combinations!
- Throw in some frozen mango chunks for a delicious Mango Nice Cream
- Add frozen strawberries to make Vegan Strawberry Ice Cream
- Stir in some peanut butter for a yummy Peanut Butter Nice Cream (or any other nut butter you like)
- Add some crumbles of Edible Cookie Dough to make a delicious Cookie Dough Ice Cream
- Sprinkle in some cacao powder for a delicious Chocolate Nice Cream
Toppings and Variations
- add some blueberries or raspberries to make this a mixed berry ice cream
- have fun with mix-ins: garnish with fresh berries, keto granola, chopped pecans, almonds or macadamia nuts
Storage Info
Store this healthy vanilla ice cream in an airtight freezer-safe container in the freezer for up to three months. When ready to enjoy, just allow the ice cream to thaw on the counter for about 15 minutes prior to eating.
Frequently asked questions
How long can I keep homemade ice cream?
Although most store-bought ice creams will last longer than two weeks in the freezer, we recommend enjoying the fresh flavors of this vegan ice cream on the same day since the flavors and texture is best the day it is made. You can technically keep it frozen for up to a few weeks and thaw before eating.
Do you need an ice cream maker?
No. This vanilla ice cream recipe does not require an ice cream maker.
Why make homemade ice cream?
You might be wondering with all the dairy-free ice cream brands you can find in the grocery store these days, why make a homemade vanilla ice cream.
Store-bought dairy-free ice creams are high in cost for a small-sized container. Many brands – such as Haagen Daaz, Halo Top and Enlightened are also filled with more than 5 ingredients and some of those are made with fillers, gums, syrups and sweeteners that may not agree with your body.
However, by making your own ice cream at home, you get to control the ingredients and the amount of sweetener you use.
More vegan ice cream recipes you will love:
Strawberry Cheesecake Ice Cream
This Vegan Vanilla Ice Cream is sweet, creamy and so easy to make with only 5-ingredients and less than 20 minutes of prep. It's easy to make and ready in no time with or without an ice cream maker, making it the perfect easy sweet treat for summer! Paleo, dairy-free, vegan and includes low carb keto sweetener options.
- 1.5 cups Chilled Canned coconut cream , be sure to only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
- 2 14-ounce cans full-fat coconut milk , chilled for at least 4 hours
- 1/4 cup creamy cashew butter , if you don't have cashew butter, you can sub another nut butter such as almond butter or even homemade cashew cream
- 1/2 cup maple syrup OR sub with any liquid sweetener of choice
- 2 teaspoons pure vanilla extract
MAKE THE ICE CREAM: Place the coconut cream, milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
- ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
WITHOUT AN ICE CREAM MAKER: If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
TRANSFER TO ICE CREAM CONTAINER: Spoon the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Cover and freeze for at least 4 hours or overnight.
- When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes (or more) until desired consistency.
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