Vegan Vanilla Ice Cream Recipe (Homemade) Info
We’ve jotted down some key bits of important information about our classic homemade vegan vanilla ice cream recipe that we think you need to know before we get started.
Serves: 6 People (half a cup per serving)
Prep Time: 10 minutes (plus 4-6 hours freezing time)
Cook Time: 5 minutes
Nutritional Information (per serving):
– Calories: 180
– Carbohydrates: 18g
– Protein: 1g
– Fat: 12g
– Fiber: 1g
Vegan Vanilla Ice Cream Recipe (Homemade) Ingredients
– 2 cups of full-fat coconut milk (or organic cashew milk for a lighter option)
– 1 cup of unsweetened almond milk (or any plant-based milk)
– ½ a cup of organic maple syrup (or agave syrup, adjust to taste)
– 2 tsp of organic vanilla extract (or 1 vanilla bean, seeds scraped)
– 1 tbsp of cornstarch (or arrowroot powder, for thickening)
– Pinch of salt
Vegan Vanilla Ice Cream Recipe (Homemade) Cooking Instructions
1. Mix base ingredients:
– In a medium saucepan, whisk together full fat coconut milk, unsweetened almond milk, organic maple syrup, organic vanilla extract, and a pinch of salt.
2. Thicken the mixture:
– In a small bowl, mix 1 tbsp cornstarch with 2 tbsp of the cold plant-based milk to create a slurry.
– Add the slurry to the saucepan and whisk well.
3. Cook the mixture:
– Heat the mixture over medium heat, stirring constantly, until it thickens slightly (about 3-5 minutes). Do not let it boil.
– Remove from heat and let it cool to room temperature.
4. Churn the ice cream:
– Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
– If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for 2-3 hours to break up ice crystals. 5. Freeze and serve:
– Transfer the churned ice cream to a lidded container and freeze for at least 4-6 hours, or until firm.
– Let it sit at room temperature for 5-10 minutes before scooping.
Tips
– For a richer flavour, use canned coconut cream instead of coconut milk.
– Add mix-ins like vegan chocolate chips, crushed nuts, or fruit before freezing.
– If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the mixture while heating. Remove the pod before churning.
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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