The Ultimate Creamy Vegan Vanilla Ice Cream (Easy Recipe)
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.
- Prep Time: 2 hours 10 minutes (includes chilling time)
- Cook Time: 10 minutes
- Total Time: 4 hours 45 minutes (includes churning and freezing)
- Yield: Approximately 1 to 1.5 quarts
- Category: Dessert
- Method: Simmering, Churning, Freezing
- Cuisine: International
- Diet: Vegan
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
- Make the Ice Cream Base:
- Add the coconut milk, maple syrup, and the split vanilla bean pod and its seeds to a medium pot. Whisk to combine.
- Bring the mixture to a simmer over medium-high heat.
- Once simmering, cover the pot, reduce the heat to low, and continue to simmer for 5 minutes.
- In a small bowl, dissolve the arrowroot powder in 1 tablespoon of water to create a slurry.
- Slowly drizzle the arrowroot slurry into the simmering coconut milk mixture, whisking constantly.
- Once the mixture returns to a simmer, remove it from the heat.
- Whisk in the vanilla extract. Remove the vanilla bean pod.
- 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).
- Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20 to 30 minutes.
- Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze until firm, for up to 6 months.
- For Variations:
- 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.
- 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.
- 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/