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Vegan Vanilla Ice Cream

We’re biased, but we think you should live your life eating this vegan vanilla ice cream! This vegan ice cream recipe is spot-on to crush cravings AND it’s a canvas to use for all your future flavor combination creations! Let’s all scream for ice cream.

Scale

Ingredients

Instructions

  1. The day before making vanilla ice cream, place your ice cream base in the refrigerator to chill. This step is VERY important!
  2. When ready to prepare the ice cream base, open the 2 cans of coconut milk and pour into a mixing dish.
  3. Add 1/2 cup maple syrup and pinch of salt.
  4. Split the vanilla bean and use a spoon to scrape out all the vanilla. Combine all ingredients well.
  5. Place in the refrigerator overnight, or at least 8 hours.
  6. To make ice cream: Blend your ice cream base for 60 seconds. This will break up the now solidified coconut chunks, AND it will incorporate air into your ice cream mix. More air=creamier ice cream!
  7. Assemble the ice cream machine and turn it on. Pour the mixture into the base and leave to churn for 15-30 minutes.
  8. When ice cream has thickened and has a soft serve consistency, remove from ice cream maker and place into a dish, into the freezer to set for at least 3 hours.
  9. Remove from freezer 5-10 minutes prior to scooping and enjoy!

Notes

** I tested this recipe multiple times and I really do believe the vanilla bean adds vanilla flavor.

** You can sub 1/2 cup of white or cane sugar instead of the maple syrup. The ‘syrup’ consistency helps the ice cream have a creamier consistency, AND helps to disguise the coconut flavor. With any other sweetener we tried this tasted like coconut ice cream more than vanilla- the maple syrup adds a small layer of complexity that is PERFECT without overpowering the ice cream!

** This tastes best if eaten within 5 days.

Keywords: Ice cream, Desserts