Gluten-Free Creamy Vegan Vanilla Ice Cream
Indulge in the luscious, dairy-free decadence of this Gluten-Free Creamy Vegan Vanilla Ice Cream—a perfect treat that’s rich, velvety, and irresistibly flavorful. Crafted with wholesome ingredients like full-fat coconut milk and almond milk, this ice cream is naturally sweetened with pure maple syrup and infused with the aromatic allure of vanilla bean paste. A touch of arrowroot starch ensures a dreamy, smooth texture, while the recipe remains free of gluten, dairy, and refined sugars, making it ideal for those with dietary restrictions. Quick to prepare and effortlessly churned in an ice cream maker, this frozen dessert freezes beautifully for a scoop-anytime delight. Whether served solo or as a topper for your favorite vegan desserts, this refreshing treat guarantees to satisfy your sweet cravings while staying completely plant-based.
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Recipe Information
Ingredients
- 2 cups canned full-fat coconut milk
- 1 cup unsweetened almond milk
- 0.5 cup pure maple syrup
- 2 tablespoons vanilla bean paste
- 2 tablespoons arrowroot starch
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon salt
Instructions
In a medium saucepan, combine the canned coconut milk, almond milk, and pure maple syrup over medium heat.
Whisk the mixture until it starts to steam, then reduce the heat to low.
In a small bowl, mix the arrowroot starch with 2 tablespoons of cold water until smooth.
Slowly pour the arrowroot mixture into the saucepan, whisking constantly until the mixture thickens slightly; it should take about 5-7 minutes.
Add the vanilla bean paste, pure vanilla extract, and salt to the saucepan. Stir all ingredients together until well combined.
Remove the saucepan from the heat and let the mixture cool for about 10 minutes.
Transfer the mixture to a heat-proof container and refrigerate for at least 4 hours, or until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20 minutes.
Transfer the churned ice cream into an airtight container and freeze for another 2-3 hours or until firm.
Scoop and serve, or store in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 110.5 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 591 mg | 45% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1606 mg | 34% | |
*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.
