Can I use any type of nondairy milk for vegan vanilla ice cream?

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.

Do I need an ice cream maker to make vegan vanilla ice cream?

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.

Why do some recipes call for adding alcohol to vegan ice cream?

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.

How do you make vegan ice cream less icy?

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.

Vegan Vanilla Ice Cream

Round pan of vanilla ice cream with a scoop missing.

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The smoothest, creamiest vegan vanilla ice cream. Only 8 ingredients, simple methods, and melt in your mouth texture.

Author: Lyndsey Hiltner
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

Units Scale

1 13.5 oz can full fat coconut milk

1 1/2 c nondairy milk (oat or soy work best)

3/4 c agave nectar

1/4 c canola oil

1 tsp vodka or rum

1 tsp vanilla bean paste

3/4 tsp guar gum

1/8 tsp salt

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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.

Equipment

high speed blender

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ice cream maker

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Notes

*Ice cream will keep in an airtight container in the freezer for up to 2 weeks.

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