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The Ultimate Creamy Vegan Vanilla Ice Cream (Easy Recipe)

A scoop of Vegan Vanilla Ice Cream being topped with an almond butter swirl.

A creamy, dairy-free vegan vanilla ice cream made with a base of full-fat coconut milk, sweetened with pure maple syrup, and flavored with a real vanilla bean and vanilla extract. The base is simmered and thickened with arrowroot powder before being churned into a smooth ice cream. The recipe also includes instructions for mint chocolate chip, strawberry, and almond butter swirl variations.

Ingredients

  • Vegan Vanilla Ice Cream:
  • 2 cans full-fat coconut milk
  • 6 tablespoons pure maple syrup
  • 1 vanilla bean, split and seeds reserved
  • 4 teaspoons arrowroot powder
  • 1 tablespoon pure vanilla extract
  • For Vegan Mint Chocolate Chip variation:
  • 1/4 teaspoon peppermint extract
  • 1/3 cup chopped dark chocolate
  • For Vegan Strawberry variation:
  • 2 cups fresh strawberries, chopped
  • 2 teaspoons coconut sugar
  • 2 teaspoons maple syrup
  • For Vegan Almond Butter Swirl variation:
  • 1/3 cup almond butter

Instructions

  1. Make the Ice Cream Base:
  2. Add the coconut milk, maple syrup, and the split vanilla bean pod and its seeds to a medium pot. Whisk to combine.
  3. Bring the mixture to a simmer over medium-high heat.
  4. Once simmering, cover the pot, reduce the heat to low, and continue to simmer for 5 minutes.
  5. In a small bowl, dissolve the arrowroot powder in 1 tablespoon of water to create a slurry.
  6. Slowly drizzle the arrowroot slurry into the simmering coconut milk mixture, whisking constantly.
  7. Once the mixture returns to a simmer, remove it from the heat.
  8. Whisk in the vanilla extract. Remove the vanilla bean pod.
  9. Transfer the mixture to a shallow bowl and let it cool until it stops steaming, then refrigerate until completely cool (at least 2-3 hours).
  10. Churn the Ice Cream:
  11. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20 to 30 minutes.
  12. Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze until firm, for up to 6 months.
  13. For Variations:
  14. Mint Chocolate Chip: During the last few minutes of churning, add 1/4 teaspoon peppermint extract. Once churned, add 1/3 cup chopped dark chocolate and continue churning just until combined.
  15. Strawberry: While the ice cream churns, combine 2 cups chopped strawberries with 2 teaspoons each of coconut sugar and maple syrup. Let macerate. Once the base ice cream is churned, pour in the strawberry mixture and churn until combined.
  16. Almond Butter Swirl: Once the ice cream is churned, drizzle in 1/3 cup of almond butter and churn for a few more seconds just to distribute.

Notes

  • An ice cream maker is required for this recipe.
  • Ensure the coconut milk base is completely cool before churning for the best results.
  • The recipe provides instructions for several popular flavor variations.

Find it online: https://cookupjoy.com/vegan-vanilla-ice-cream/

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