4.8 from 48 votes
Creamy Vegan Vanilla Ice Cream
Vegan vanilla ice cream that’s creamy, perfectly sweet, and easy to make! Just 6 ingredients and simple methods required for this dreamy dessert!
Prep Time
3 hrs
Total Time
3 hrs
Servings: 9 (1/2-Cup Servings)
Calories: 239 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.