Vegan Vanilla Bean Ice Cream
Indulge in the creamy decadence of Vegan Vanilla Bean Ice Cream, a dairy-free dessert that's both luxurious and simple to prepare. This recipe swaps traditional ingredients for full-fat coconut milk and unsweetened almond milk, creating a rich and velvety base that pairs perfectly with the aromatic allure of real vanilla bean and pure maple syrup. Enhanced with a hint of salt and thickened with a cornstarch slurry, this ice cream is churned to silky perfection before a final chill delivers an irresistible scoopable texture. Whether you're vegan or simply searching for a plant-based treat, this recipe is packed with flavor and natural sweetness, making it an ideal choice for any occasion. Enjoy every creamy bite of this delightful frozen dessert!
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Recipe Information
Ingredients
- 2 cans (13.5 oz each) Full-fat coconut milk
- 0.5 cup Pure maple syrup
- 1 whole Vanilla bean
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 0.25 cup Almond milk (unsweetened)
- 0.25 teaspoon Salt
Instructions
1. Chill the coconut milk cans in the refrigerator overnight to allow the cream to separate from the liquid.
2. In a small bowl, mix the cornstarch with almond milk to form a smooth slurry. Set it aside.
3. Open the chilled coconut milk cans and scoop the solidified cream into a medium saucepan. Add any remaining liquid from the cans to the saucepan.
4. Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add the seeds and the pod to the saucepan.
5. Add the maple syrup and salt to the saucepan and heat over medium heat, stirring frequently, until the mixture begins to steam (but do not boil).
6. Remove the vanilla bean pod and gradually whisk in the cornstarch slurry. Continue to cook, stirring constantly, for another 2–3 minutes, or until the mixture thickens slightly.
7. Stir in the vanilla extract and remove the saucepan from the heat. Allow the mixture to cool to room temperature, then transfer it to a lidded container and refrigerate for at least 4 hours or overnight.
8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. This typically takes about 20–25 minutes.
9. Transfer the churned ice cream into a freezer-safe container and smooth the top with a spatula. Cover tightly and freeze for an additional 2–4 hours to firm up.
10. Scoop and serve your creamy, vegan vanilla bean ice cream. Enjoy!
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 171.5 g | 857% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 100.2 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 323 mg | 25% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2468 mg | 53% | |
*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.
