Creamy Vegan Vanilla Ice Cream

Name: Creamy Vegan Vanilla Ice Cream
Prep time: 3 h
Total time: 3 h
Yield: 9 (1/2-Cup Servings)
Ingredients: 2 ounce cans full fat coconut milk; 1/4 cup raw cashew butter; 1/4 cup maple syrup or agave nectar; 1/4 cup organic cane sugar; 1 Tbsp pure vanilla extract; 1/2 tsp xanthan gum; 1 Tbsp olive oil or avocado oil

User Reviews

4.8

48 reviews

Excellent

Prep Time
3 hrs
Total Time
3 hrs
Servings
9 (1/2-Cup Servings)
Calories
239 kcal
Course
Dessert
Cuisine
Vegan

Creamy Vegan Vanilla Ice Cream

Valerie Marks

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Vegan vanilla ice cream that’s creamy, perfectly sweet, and easy to make! Just 6 ingredients and simple methods required for this dreamy dessert!

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Ingredients

Servings

2 ounce cans full fat coconut milk (ensure it’s a quality brand*)
1/4 cup raw cashew butter
1/4 cup maple syrup or agave nectar (or sub all organic cane sugar)
1/4 cup organic cane sugar (or sub all maple syrup)
1 Tbsp pure vanilla extract (or sub fresh vanilla from a vanilla pod, though the alcohol in extract ensures the ice cream doesn’t freeze too firmly)
1/2 tsp xanthan gum (for creamier texture // if you don’t have, omit)
1 Tbsp olive oil or avocado oil (optional // for a bit of added creaminess)

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Instructions

The day before use, place your ice cream churning bowl in the freezer to properly chill.
To a high-speed blender, add coconut milk, cashew butter, maple syrup, organic cane sugar, vanilla, xanthan gum, and olive or avocado oil (optional). Blend for 1 minute or until completely creamy and smooth, scraping down sides as needed.
Transfer mixture to the refrigerator to chill for ~30 minutes (or up to overnight) or until it’s at least room temperature or cooler (you don’t want to add it to the ice cream maker warm).
Add the slightly chilled mixture to ice cream maker and churn according to manufacturer’s instructions — ours took exactly 30 minutes. It should look like thick soft serve (see photo).
Once churned, transfer the ice cream to a large freezer-safe container and smooth with a spoon. Top with parchment paper and freeze for at least 2 hours or until firm.
Set out for 10-15 minutes before serving to soften slightly. Store in the freezer well covered for up to 1 month.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients. *We used to recommend Aroy-D coconut milk, but their manufacturing practices have recently come under question. We now recommend Whole Foods 365, Native Forest, Thai Kitchen, or Savoy (which is actually coconut cream). *Prep time does not include chilling the ice cream maker churning bowl. *The idea to include xanthan gum was inspired by this Salt & Straw recipe! *The idea to skip soaked cashews and add cashew butter instead was inspired by Chocolate Covered Katie.

Nutrition Information

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Serving 1half-cup serving Calories 239 (12%) Carbohydrates 16.1g (5%) Protein 2.5g (5%) Fat 18.6g (29%) Saturated Fat 13.1g (66%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 24mg (1%) Potassium 21mg (1%) Fiber 0.3g (1%) Sugar 13g (26%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 13.53mg (1%) Iron 0.41mg (2%)

Nutrition Facts

Serving: 9(1/2-Cup Servings)

Amount Per Serving

Calories 239 kcal

% Daily Value*

Serving	1half-cup serving
Calories	239	12%
Carbohydrates	16.1g	5%
Protein	2.5g	5%
Fat	18.6g	29%
Saturated Fat	13.1g	66%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	24mg	1%
Potassium	21mg	0%
Fiber	0.3g	1%
Sugar	13g	26%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	13.53mg	1%
Iron	0.41mg	2%