Homemade Vegan Ice Cream Recipe Easy and Delicious

Nothing beats the creamy, dreamy delight of homemade vegan ice cream on a warm day—or any day, really! If you’ve ever thought that vegan ice cream might be lacking in richness or flavor, this recipe will change your mind.

Crafted from wholesome plant-based ingredients, this treat is not only delicious but also free from dairy, eggs, and refined sugars. It’s perfect for anyone looking to enjoy a luscious dessert without compromising their dietary choices.

Whether you’re vegan, lactose-intolerant, or just love experimenting with new recipes, this ice cream offers a simple, customizable base to get creative with.

Using just a few natural ingredients and easy steps, you can whip up a batch that rivals any store-bought variety. Plus, it’s healthy enough to enjoy without guilt and flexible enough to add your favorite flavors and toppings.

Ready to dive into the world of rich, creamy, and guilt-free frozen fun? Let’s get started!

Why You’ll Love This Recipe

This homemade vegan ice cream recipe stands out for several reasons. First, it’s incredibly easy to prepare, requiring no fancy equipment beyond a blender or food processor and a freezer.

Secondly, it uses simple ingredients like coconut milk and natural sweeteners, making it wholesome and nutritious. The texture is creamy and smooth, without the icy or grainy feel that some vegan ice creams have.

Moreover, this recipe is wonderfully versatile. You can adapt it with flavorings like vanilla, cocoa, fruit purees, or nuts, allowing you to make everything from classic vanilla to decadent chocolate or refreshing mango sorbet.

It’s also a great way to impress your guests with a homemade dessert that everyone can enjoy—vegan or not!

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk – chilled overnight
• 3/4 cup organic maple syrup or agave nectar (adjust for sweetness)
• 1 tablespoon vanilla extract
• 1/4 teaspoon sea salt
• Optional add-ins: 1/2 cup cocoa powder (for chocolate), 1 cup fresh or frozen berries, 1/4 cup chopped nuts, or 2 tablespoons nut butter

Equipment

• High-speed blender or food processor
• Mixing bowls
• Ice cream container or airtight freezer-safe dish
• Spatula
• Measuring cups and spoons
• Freezer

Instructions

1. Prepare the coconut milk: Chill the cans of coconut milk in the refrigerator overnight. This allows the cream to separate from the water, which is key to achieving a rich, creamy texture.
2. Scoop out the cream: Open the chilled cans carefully. Scoop out only the thick coconut cream into a mixing bowl, leaving behind the watery liquid (you can save this for smoothies or cooking).
3. Add sweetener and flavor: To the coconut cream, add the maple syrup, vanilla extract, and sea salt. If you’re making a flavored version, add cocoa powder, fruit puree, or nut butter here. Mix everything thoroughly until smooth.
4. Blend for smoothness: Transfer the mixture to your blender or food processor. Blend on high speed for about 1-2 minutes until the mixture is ultra-smooth and creamy. This step ensures no lumps remain and improves the texture.
5. Freeze the mixture: Pour the blended mixture into your ice cream container or a loaf pan. Cover tightly and place in the freezer for at least 4-6 hours, or preferably overnight, until firm.
6. Serve and enjoy: Remove the ice cream from the freezer 5-10 minutes before serving to soften slightly for easier scooping. Scoop into bowls or cones and garnish with your favorite toppings.

Tips & Variations

For an ultra-smooth texture, make sure your coconut milk is full-fat and well chilled. Avoid light coconut milk as it won’t yield the same creaminess.

You can customize this recipe endlessly. For a chocolate twist, add 1/2 cup of unsweetened cocoa powder during blending.

For fruity variations, blend in fresh or frozen berries or mangoes. Nut butter such as almond or peanut butter adds a rich depth and protein boost.

Want to add texture? Stir in chopped nuts, shredded coconut, vegan chocolate chips, or cookie crumbs just before freezing.

For a no-churn soft serve, try our Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea.

To reduce sugar, experiment with natural sweeteners like stevia, monk fruit, or reduce the maple syrup amount to your taste. Just remember, sweetness balances the bitterness of coconut and any added cocoa.

Nutrition Facts

Serving Suggestions

This vegan ice cream is delightful served on its own or with creative toppings. Try fresh berries, chopped nuts, shredded coconut, or a drizzle of vegan chocolate or caramel sauce.

For a fun dessert, serve it alongside warm fruit crisps or pies, such as those found in our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

It also pairs wonderfully with vegan waffles, pancakes, or as a creamy complement to rich chocolate cake. For a tropical twist, add sliced mango or pineapple on top, or serve with toasted coconut flakes for added texture and flavor.

Conclusion

Making homemade vegan ice cream is a rewarding and delicious endeavor that anyone can master. With just a handful of simple, plant-based ingredients, you can create a creamy, flavorful dessert that’s perfect for any occasion.

This recipe is not only kind to animals and the environment but also free from common allergens like dairy and eggs, making it a fantastic option for a wide range of dietary needs.

By experimenting with flavors and textures, you can customize this ice cream to suit your taste buds and impress your family and friends. If you enjoyed this recipe, be sure to check out other amazing vegan dishes like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or explore wholesome meal ideas in Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Happy scooping!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Homemade Vegan Ice Cream”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and delicious vegan ice cream made with coconut milk and natural sweeteners. Perfect for a refreshing dairy-free treat.”, “prepTime”: “PT10M”, “cookTime”: “PT5M”, “totalTime”: “PT240M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cans (13.5 oz each) full-fat coconut milk”, “3/4 cup organic cane sugar”, “1 tablespoon vanilla extract”, “1/4 teaspoon salt”, “1 tablespoon cornstarch”, “2 tablespoons water”, “1/2 cup almond milk (unsweetened)”, “Optional: 1/4 cup cocoa powder for chocolate flavor”, “Optional: 1/2 cup chopped nuts or vegan chocolate chips”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a small bowl, mix cornstarch and water to make a slurry.”}, {“@type”: “HowToStep”, “text”: “In a saucepan, combine coconut milk, sugar, salt, and almond milk; heat over medium heat.”}, {“@type”: “HowToStep”, “text”: “Stir in the cornstarch slurry and cook until mixture thickens, about 3-5 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in vanilla extract (and cocoa powder if using).”}, {“@type”: “HowToStep”, “text”: “Let the mixture cool to room temperature, then refrigerate for at least 2 hours.”}, {“@type”: “HowToStep”, “text”: “Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.”}, {“@type”: “HowToStep”, “text”: “Add nuts or chocolate chips during the last 5 minutes of churning if desired.”}, {“@type”: “HowToStep”, “text”: “Transfer to a container and freeze for at least 2 hours before serving.”}], “nutrition”: {“calories”: “250”, “proteinContent”: “2g”, “fatContent”: “22g”, “carbohydrateContent”: “15g”}}