This vegan ice cream recipe is a 5-ingredient creamy and delicious treat that you can make in minutes. The best part? All of the ingredients will be found in your pantry or freezer, making it perfect for busy days when you need something easy.
Jessica in the Kitchen has an easy vegan ice cream recipe that only requires 5 ingredients. The recipe is simple and can be whipped up in no time.
With just 5 ingredients, this Vegan Ice Cream is rich, creamy, and very simple to create! I give you a ton of helpful hints for making the finest homemade ice cream you’ve ever had!
It’s ice cream. I have yet to meet someone who does not like it. A thick, creamy, cooling, delicious dessert of all flavors spun magically from a creamy custard? Yes, yes, yes, yes. Over the years, I’ve produced a variety of vegan ice creams, including strawberry, chocolate, mango, and even blueberry! Yes, my favorite flavor, vanilla bean, was never created.
Friends, yes. I’m the girl who can’t get enough of vanilla ice cream. I picked vanilla bean from a universe of over 1,000 ice cream flavors. Something about that vintage taste always appeals to me. The vanilla bean dots are my favorite part. I mean, I’ll try any flavor, but this one really appeals to me. Today I’m offering a very easy vegan vanilla ice cream recipe that will blow your mind.
Ingredients for Vegan Vanilla Ice Cream
This ice cream is made with cashews and coconut cream. The two flavors blend so well that you don’t taste any of them; instead, you get a great ice cream flavor. Because each of the components is crucial in this dish, I’d want to go through them individually:
Cashews and coconut milk form the foundation of this ice cream. The two are mixed to form the ultimate cashew milk, which is the sort of ice cream Gav scooped straight from the container into his lips. If you want the highest quality, I suggest doing all you can. Cashews should be soaked overnight. Use the highest possible quality. This is my favorite manufacturer.
Vanilla Bean Paste/Vanilla Bean Extract/A Vanilla Bean: For this recipe, I use Vanilla Bean Paste. What’s a dessert without vanilla extract? I use the one from Nielssen Massey, which I go through at frightening rates. You may alternatively use equal quantities of vanilla beans or vanilla extract.
Coconut Milk: I use full-fat canned coconut milk. Surprisingly, there is no need to separate the liquids in this case. I chose to use the liquid from the canned coconut milk as the “water” of the cashew milk since I had to prepare some kind of cashew milk anyhow. It elevates it to the next level, eliminates the need to separate it, and results in delicious ice cream.
In this recipe, a third of a cup of sugar goes a long way. Use 12 cup instead of 1 cup if you want a somewhat less sweet ice cream. I used standard cane sugar, but brown sugar or white sugar would also work.
Sea salt: a sprinkle of sea salt enhances the flavor and counteracts the sweetness.
Ice cream making Tips & FAQ
- This recipe, which was given to me by my bestie Kellie, was made using an ice cream machine. Needless to say, I’ve made ice cream a zillion times now that I’ve discovered how simple it is to do so using an ice cream machine! Make sure the freezer base of your ice cream machine is ready! It may be tempting to cut corners here, but getting the mixture cold enough to transform into ice cream is essential. My foundation is always ready since I keep it in the freezer.
- It’s critical to use full-fat coconut milk in this recipe. Avoid using lite. Remember that we’re using the whole can of coconut milk. Also, coconut milk powder should not be substituted. It isn’t creamy enough, and the ice cream will be frosty.
- Allow enough time for the ice cream base (the actual recipe) to cool. After 10 minutes in the freezer, a couple hours in the fridge, and a full night in the fridge, I made it. The latter two were considerably creamier, set quicker in the ice cream machine, and scooped much easier. I strongly advise freezing the cashew cream for the appropriate amount of time.
- If you live in a hot environment like I do, do this in the coldest section of your home or turn on your air conditioner if you have one. This enables correct solidification of the mixture.
- If you don’t cover your completed ice cream according to the instructions, ice particles will build in it, resulting in microscopic ice chunks.
- If you don’t have an ice cream machine, use my chocolate avocado ice cream suggestions to obtain the greatest texture.
This vegan ice cream has the following ingredients:
- Creamy
- Smooth
- Simple to prepare
- Fantastic flavor
Let’s get started producing ice cream, buddies!! So much fun!!
Friends, have fun! Please take a picture and post #jessicainthekitchen on Instagram if you make these Vegan Ice Cream! We’d also appreciate it if you could leave a comment and rate the recipe! Thank you very much!
Ice Cream for Vegans (5 Ingredients)
16 person servings
30 minute prep time
8-hour rest period
8 hours and 30 minutes total
With just 5 ingredients, this Vegan Ice Cream is rich, creamy, and very simple to create! I give you a ton of helpful hints for making the finest homemade ice cream you’ve ever had!
- 1 cup raw cashews, soaked overnight in water and drained
- 2 full-fat coconut milk cans (two 13.4 ounce cans)
- 1 vanilla bean, 1 vanilla bean paste, 1 vanilla bean extract
- 2/3 cup granulated sugar (cane or other)
- a half teaspoon of salt
- Make sure your cashews have been thoroughly soaked. Also, make sure your ice cream maker’s freezer base is frozen for at least 7 to 24 hours (ideally 24 hours) before using it. It’s always ready if you simply store it in the freezer!
- Blend the soaked cashews, coconut milk, vanilla bean paste, cane sugar, and sea salt in a high-powered blender until fully smooth, around 2-4 minutes depending on your blender. You want it to be completely smooth, so mix for a little longer until you’re confident all the cashews are gone. If it requires blending longer, do so until everything is completely smooth.
- Cover and pour the mixture into a basin, container, or leave it in the blender. While combining, the mixture might get rather heated. Refrigerate it for 4 hours in the coldest part of the fridge, or up to 2 days if you aren’t making ice cream right away.
- Take it out of the fridge. Set up your ice cream machine by inserting the ice cream maker freezer base and pouring in the ice cream recipe. Prepare according to the manufacturer’s instructions, which should take around 20-25 minutes. The consistency of the mixture should be thick and smooth. If you don’t have an ice cream machine, use the no-churn directions in my chocolate avocado article.
- Smooth out the soft serve ice cream into a container (I use a loaf pan). Wrap the ice cream with plastic wrap, reusable cover, parchment paper, or wax paper, and then wrap the outside of the pan as well. You want to make sure everything is safe from ice crystals. Place in the freezer for at least 4 hours, or overnight if desired, to set. You may even eat it right away, just like soft serve!
- Remove the container from the freezer after at least 4 hours and set it on the counter for at least 5 minutes (like you would store bought ice cream). Scoop, plate, and eat!
Ice cream making Tips & FAQ
- This recipe was made using an ice cream machine. Make sure your ice cream machine is ready to go! It may be tempting to cut corners here, but getting the mixture cold enough to transform into ice cream is essential. My foundation is always ready since I keep it in the freezer.
- It’s critical to use full-fat coconut milk in this recipe. Avoid using lite. Remember that we’re using the whole can of coconut milk. Also, coconut milk powder should not be substituted. It isn’t creamy enough, and the ice cream will be frosty.
- Allow enough time for the ice cream base (the actual recipe) to cool. After 10 minutes in the freezer, a couple hours in the fridge, and a full night in the fridge, I made it. The latter two were considerably creamier, set quicker in the ice cream machine, and scooped much easier. I strongly advise freezing the cashew cream for the appropriate amount of time.
- If you live in a hot environment like I do, do this in the coldest section of your home or turn on your air conditioner if you have one. This enables correct solidification of the mixture.
- If you don’t cover your completed ice cream according to the instructions, ice particles will build in it, resulting in microscopic ice chunks.
- If you don’t have an ice cream machine, use my chocolate avocado ice cream suggestions to obtain the greatest texture.
170 calories, 13 grams of carbohydrates, 2 grams of protein, 14 grams of fat, 10 grams of saturated fat, 80 milligrams of sodium, 160 milligrams of potassium, 1 milligram of fiber, 9 milligrams of sugar
Although Jessicainthekitchen.com makes every effort to offer correct nutritional information, please keep in mind that these are merely estimations. Nutritional information may be influenced by the kind of food bought, the brand name, and other factors. Jessicainthekitchen.com is not responsible for any losses or damages incurred as a consequence of your reliance on nutritional information. Please with your doctor if you need to follow a certain calorie diet.
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Desserts, Desserts, Desserts
The “vegan ice cream recipe without machine” is a vegan ice cream recipe that only requires five ingredients. The ingredients are vanilla extract, organic sugar, coconut milk, salt, and frozen bananas.
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