The Best Vegan Vanilla Ice Cream Recipe By Tasty Food

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VEGAN VANILLA ICE CREAM RECIPE



Vegan Vanilla Ice Cream Recipe image

Vegan Vanilla Ice Cream Recipe: this homemade vegan ice cream recipe is easy, rich 'n creamy. The best vegan vanilla ice cream-incredible vanilla flavor, made with simple ingredients. Dairy-Free.

Provided by Demeter | Beaming Baker

Categories     Dessert

Time 10m

Number Of Ingredients 7

1 can full-fat coconut milk (13.66 oz.)
1 can coconut cream (13.66 oz.)
¼ cup raw cashew butter
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1 vanilla bean pod

Steps:

  • The day before, freeze your freezer bowl according to your ice cream maker's instructions. This is the ice cream maker I use.
  • Add all ingredients except the vanilla bean pod into a food processor.
  • Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the food processor. Save the pod for another recipe.
  • Cover the food processor and blend until smooth and well mixed. Scrape down the sides of the processor as needed.
  • Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
  • Enjoy immediately if you like super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.
  • Vanilla vegan ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.

VEGAN VANILLA ICE CREAM



Vegan Vanilla Ice Cream image

This vegan ice cream is actually easier and faster to make than the cream-and-egg version: There's no extended time spent over the stove awaiting the moment the custard thickens and no reason to worry that you'll scramble the eggs. Infusing the milk with vanilla bean adds great flavor but can be skipped in a pinch. Try it with some of my favorite mix-ins, listed below.

Provided by Amy Chaplin

Categories     dessert

Time 2h50m

Yield about 3 1/2 cups

Number Of Ingredients 5

2 cans full-fat coconut milk
6 tablespoons pure maple syrup
1 vanilla bean, split and seeds removed and reserved
4 teaspoons arrowroot powder
1 tablespoon pure vanilla extract

Steps:

  • Add the coconut milk, maple syrup and vanilla bean pod and seeds to a medium pot, and whisk to combine. Bring to a simmer over medium-high heat. Cover the pot, reduce the heat to low and simmer for 5 minutes.
  • Dissolve the arrowroot in 1 tablespoon water. Slowly drizzle it into the coconut milk mixture, whisking constantly. As soon as the mixture returns to a simmer, remove it from the heat and whisk in the vanilla extract. Transfer the mixture to a shallow bowl, remove the vanilla bean pod and set aside until the mixture stops steaming, then refrigerate until completely cool.
  • Churn the ice cream according to your ice cream maker's instructions (this will take 20 to 30 minutes). Serve immediately, or freeze in an airtight container for up to 6 months.
  • For vegan mint chocolate chip ice cream: As the ice cream churns, add 1/4 teaspoon peppermint extract (or more to taste). Once the mixture is ready, add 1/3 cup chopped dark chocolate, and continue churning until combined.
  • For vegan strawberry ice cream: Chop 2 cups fresh strawberries, place them in a bowl and add 2 teaspoons each coconut sugar and maple syrup. Stir to combine. Set aside to macerate while the ice cream churns. You can also crush the strawberries slightly with a fork to create a chunky sauce. Once the ice cream is churned, pour in the strawberry mixture and churn until combined.
  • For vegan almond butter swirl ice cream: As soon as the ice cream is churned, drizzle in 1/3 cup almond butter and continue churning for a few seconds to distribute.

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