Easy Vegan Ice Cream
Indulge in the creamy, dairy-free decadence of Easy Vegan Ice Cream, a homemade treat that's as simple to make as it is delicious. Featuring the rich creaminess of full-fat coconut milk and the subtle nuttiness of almond milk, this recipe uses natural maple syrup for a perfectly sweet touch and vanilla extract for that classic ice cream flavor. Thickened with a cornstarch slurry, this vegan dessert achieves a luscious, scoopable texture without the need for an ice cream maker. With just 10 minutes of prep time and no artificial ingredients, this no-churn vegan ice cream is perfect for cooling down on a warm day or satisfying your dessert cravings with a clean, plant-based twist. Whether served soft right out of the freezer or left to firm up for a more scoopable texture, this delightfully simple recipe is sure to become your go-to treat for summer—and beyond!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the full-fat coconut milk, almond milk, maple syrup, vanilla extract, and salt. Place the saucepan over medium heat and whisk the mixture until fully combined.
In a small bowl, mix the cornstarch with the cold water to create a slurry. Gradually pour the slurry into the saucepan while whisking to prevent lumps.
Continue heating the mixture, stirring frequently, until it thickens slightly and coats the back of a spoon. This should take about 8-10 minutes. Be careful not to let it boil.
Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, transfer it to a covered container and refrigerate for at least 4 hours or until fully chilled.
After the mixture has chilled, pour it into a freezer-safe container. Place the container in the freezer and let it freeze for about 1 hour.
After 1 hour, remove the container from the freezer and stir the mixture with a fork or whisk to break up any ice crystals. Repeat this process every 30 minutes for the next 3-4 hours, or until the ice cream reaches your desired consistency.
Once the ice cream is smooth and creamy, scoop it into bowls or cones and serve immediately. For firmer ice cream, let it freeze for an additional 1-2 hours before serving.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 123.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 501 mg | 39% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1366 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.
