Vegan Vanilla 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.
Ingredients
- 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
Instructions
-
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.