This Vegan Vanilla Ice Cream is beautifully smooth, super creamy and packed with vanilla bean flavor. Only 8 ingredients are needed for this recipe and very little active time is required. Let's learn how to make it!
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The coconut base of this recipe yields that incredibly creamy texture we are all looking for in our ice cream. The ingredients for the Vegan Vanilla Ice Cream are simply blended together, churned and then frozen.
While the simplicity of this recipe makes it great for people of all skill sets, it never hurts to check into some additional ice cream making tips along the way. You'll also likely want to pick up a great ice cream maker.
If you're an ice cream fanatic like us, feel free to check out the other frozen dessert recipes on our site. Also, our Vegan Blackberry Cobbler goes great with this ice cream - not the other way around!
What is Vegan Ice Cream?
Vegan ice cream is a frozen dessert made without any animal products. Instead of dairy milk and cream, vegan ice cream typically uses plant-based ingredients such as coconut milk, almond milk, soy milk, cashew milk, or oat milk as a base.
Vegan ice cream may also include additional ingredients such as stabilizers (like guar gum or xanthan gum) to improve texture and prevent ice crystals from forming.
One of the advantages of vegan ice cream is its suitability for those with dietary restrictions or preferences, including people who are lactose intolerant, allergic to dairy, or following a vegan lifestyle.
Vegan Vanilla Ice Cream Ingredients
This recipe only uses 8 ingredients! Here is your grocery list:
- Full Fat Coconut Milk: Full-fat coconut milk serves as the creamy base for the vegan ice cream. Its high fat content provides richness and helps create a smooth and creamy texture.
- Nondairy Milk (Oat or Soy): Additional nondairy milk is added to the coconut milk to adjust the consistency and flavor of the ice cream. These milks help balance the richness/flavor of the coconut milk and contribute to overall creaminess.
- Agave Nectar: Agave nectar is used as a sweetener in the ice cream.
- Canola Oil: Canola oil is added to the ice cream mixture to further enhance its creaminess and mouthfeel.
- Vodka or Rum: A small amount of vodka or rum is included in the recipe to help prevent the ice cream from freezing too hard. It helps keep the ice cream soft and "scoopable."
- Vanilla Bean Paste: Vanilla bean paste provides a concentrated vanilla flavor and tiny flecks of vanilla bean throughout the ice cream.
- Guar Gum: Guar gum acts as a thickening agent and stabilizer in the ice cream. It helps bind the ingredients together and prevents ice crystals from forming.
- Salt: A small amount of salt is added to the ice cream to enhance the flavor and balance the sweetness.
How to Make Vegan Vanilla Ice Cream (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by blending all of the ingredients together in a high speed blender. You want to continue until a smooth, homogenous mixture is achieved.
Transfer this mixture to a sealable container and chill in the refrigerator for at least 4 hours.
Once thoroughly chilled, pour the ice cream base into the prepared drum of an ice cream maker and churn according to manufacturer instructions.
When the ice cream resembles very thick soft serve, transfer it to a sealable container or a large baking pan lined with parchment paper. Cover tightly and freeze for at least 4 hours before serving.
Tips and Tricks
- Use Full-Fat Coconut Milk: Do not use light coconut milk! When purchasing a can from the store, makes sure you hear sloshing when you shake the can. You want to avoid coconut milk that has over-separated if possible. Some separation is ok.
- Chill Properly: Make sure all your ingredients are chilled thoroughly after blending and before churning. This helps the ice cream freeze faster and prevents ice crystals from forming. You will have difficulty achieving your desired texture if you fail to chill properly.
- Churn Properly: Follow the manufacturer's instructions for your ice cream maker to churn the ice cream until it reaches a thick and creamy consistency. Over-churning can result in a grainy texture. A lot of ice cream makers require their drum to be frozen overnight prior to use to prepare accordingly.
- Freeze Correctly: Transfer the churned ice cream to a freezer-safe container and press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze the ice cream until firm, typically for 4-6 hours or overnight.
- Serving: Allow the ice cream to soften at room temperature for a few minutes before scooping and serving. Enjoy it plain or with your favorite toppings such as fresh fruit, nuts, or vegan chocolate sauce.
Frequently Asked Questions
While you can use various types of nondairy milk, some work better than others for achieving a creamy texture. Coconut, oat and soy tend to work best due to their higher protein and fat content. However, feel free to experiment with different types of milk to find the one you prefer.
While an ice cream maker makes the process easier and results in a smoother texture, you can still make vegan vanilla ice cream without one. Simply pour the ice cream base into a shallow dish and place it in the freezer. Every 30 minutes, remove the dish from the freezer and stir vigorously to break up any ice crystals. Repeat this process until the ice cream is thick and creamy.
Alcohol is often added to vegan ice cream recipes to help prevent it from freezing too hard. Alcohol has a lower freezing point than water, so it helps keep the ice cream soft and scoopable even when stored in the freezer.
Making vegan ice cream less icy involves a few key steps to improve its texture and consistency. Here are some tips:
1. Use Higher Fat Ingredients: Ingredients with higher fat content, such as full-fat coconut milk, help create a creamier texture and reduce iciness.
2. Add a Stabilizer: Incorporating a stabilizer, such as guar gum or xanthan gum, can help prevent ice crystals from forming.
3. Include Alcohol: Adding a small amount of alcohol can lower the freezing point of the ice cream and prevent it from becoming too hard.
4. Chill Ingredients: Ensure that all ingredients are well chilled before churning. This reduces the formation of large ice crystals.
5. Store Correctly: Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming.
Recipe Variations
Listed below are several Censored Baker-approved Vegan Vanilla Ice Cream recipe variations.
- Maple Vanilla Ice Cream: Use maple syrup as the sweetener for a rich and caramel-like sweetness. Add a touch of cinnamon or nutmeg for warmth and depth of flavor.
- Chocolate Chip Vanilla Ice Cream: Fold in vegan chocolate chips or chopped dark chocolate into the churned ice cream base for a classic flavor combination. You can also swirl in homemade chocolate sauce for extra indulgence.
- Cookie Dough Vanilla Ice Cream: Mix in chunks of vegan cookie dough or crumbled cookies into the churned ice cream base for a fun and nostalgic treat.
- Fruit Swirl Vanilla Ice Cream: Swirl in homemade fruit compote or pureed fruit (such as strawberries, raspberries, or peaches) into the churned ice cream base for a burst of fruity flavor. Use ripe and sweet fruit for the best results.
- Peanut Butter Vanilla Ice Cream: Swirl creamy peanut butter into the churned ice cream base for a rich and nutty flavor. Add chopped peanuts or peanut butter cups for extra crunch and texture.
Storage
Store ice cream in an airtight container with a sheet of plastic wrap or parchment paper pressed tightly against the surface. Ice cream can keep like this in the freezer for up to 2 weeks.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Vanilla Ice Cream
The smoothest, creamiest vegan vanilla ice cream. Only 8 ingredients, simple methods, and melt in your mouth texture.
- Prep Time: 15 minutes
- Chill Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 1 Quart Ice Cream 1x
- Category: Frozen Desserts
- Method: Chill
- Cuisine: American
- Diet: Vegan
Ingredients
1 13.5 oz can full fat coconut milk
1 ½ c nondairy milk (oat or soy work best)
¾ c agave nectar
¼ c canola oil
1 tsp vodka or rum
1 tsp vanilla bean paste
¾ tsp guar gum
⅛ tsp salt
Instructions
- Blend: Add all of the ingredients to a high speed blender and blend on high until a smooth, homogenous mixture comes together.
- Chill: Transfer the blender contents to a sealable container and place in the refrigerator to chill for at least 4 hours.
- Churn: Pour the chilled ice cream base into the barrel of an ice cream maker. Churn according to manufacturer instructions. Please keep in mind that some ice cream makers require their drums to be frozen overnight prior to use so please plan accordingly.
- Freeze: Once churning is complete and ice cream resembles thick soft serve, transfer it to a sealable container or a large baking pan lined with parchment paper. Smooth the top and cover tightly with plastic wrap. Make sure the plastic wrap it touching the ice cream. This will help prevent freezer burn. Freeze for 4 hours prior to serving.
Notes
*Ice cream will keep in an airtight container in the freezer for up to 2 weeks.
More Vegan Ice Cream Recipes
- Vegan Mint Chip Ice Cream
- Vegan Pistachio Ice Cream
- Vegan Rocky Road Ice Cream
- Vegan S'mores Ice Cream
- Vegan Blackberry Cobbler Ice Cream
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