Creamy Vegan Vanilla Ice Cream
Indulge in the decadent simplicity of this Creamy Vegan Vanilla Ice Cream, a dairy-free dessert that’s irresistibly rich and smooth. Made with a luscious blend of full-fat coconut milk and almond milk, naturally sweetened with maple syrup, and enhanced with pure vanilla extract, this recipe delivers classic vanilla flavor without any dairy or refined sugars. A touch of cornstarch creates the perfect velvety texture, while the easy-to-follow instructions make it a breeze to prepare. Whether you’re vegan, lactose-intolerant, or simply in search of a clean and delicious treat, this homemade ice cream is sure to satisfy. Serve it solo or pair it with fresh fruit, cookies, or your favorite vegan toppings for the ultimate plant-based indulgence. Perfect for summer or any occasion that calls for a creamy, frozen delight!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Almond milk
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, whisk together the cornstarch with 1/4 cup of almond milk until there are no lumps.
Add the remaining almond milk, full-fat coconut milk, maple syrup, and salt to the saucepan.
Place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring frequently. Cook for about 5 minutes or until the mixture starts to thicken slightly.
Remove the saucepan from heat and stir in the vanilla extract.
Allow the mixture to cool at room temperature for about 15 minutes. Then, transfer it to an airtight container and refrigerate for at least 4 hours, or until completely chilled.
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container. Cover with a piece of parchment paper to prevent ice crystals and seal with a lid.
Freeze for at least 4 hours or until firm.
To serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly before scooping.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 140.1 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 470 mg | 36% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
