Best Vegan Ice Cream Recipe No Coconut Needed

Craving a creamy, dreamy vegan ice cream but want to skip the coconut? You’re in the right place!

Traditional vegan ice creams often rely on coconut milk for that rich, smooth texture, but not everyone loves the distinct coconut flavor or may have allergies. Luckily, there are fantastic alternatives that deliver indulgence without the coconut.

This recipe uses wholesome, plant-based ingredients like cashews and oat milk to create a luscious frozen treat that’s both dairy-free and free from coconut. Plus, it’s easy to customize with your favorite flavors and add-ins.

Whether you’re vegan, lactose-intolerant, or just looking for a refreshing dessert that everyone can enjoy, this best vegan ice cream recipe with no coconut will become your new go-to. Perfectly creamy, refreshingly sweet, and incredibly satisfying, it’s a delicious way to cool down on a warm day or finish off any meal.

Why You’ll Love This Recipe

This vegan ice cream stands out because it’s:

• Creamy and rich without coconut milk or cream
• Allergy-friendly for those avoiding coconut
• Easy to make with simple ingredients you can find in any grocery store
• Customizable — add chocolate chips, fruit, or nuts for your perfect flavor
• Free of refined sugars when using natural sweeteners like maple syrup or agave

If you love vegan desserts but want to keep things coconut-free, this recipe is a game-changer. Plus, it pairs beautifully with many other vegan treats on the site, such as the Lump Of Coal Recipe or the Magic Dough Recipe.

Ingredients

• 1 ½ cups raw cashews (soaked for 4 hours or overnight, then drained)
• 1 ¼ cups oat milk (unsweetened)
• ½ cup pure maple syrup or agave nectar
• 2 teaspoons vanilla extract
• Pinch of sea salt
• 1 tablespoon lemon juice (adds brightness)
• Optional mix-ins: dairy-free chocolate chips, chopped nuts, fresh fruit, or cocoa powder

Equipment

• High-speed blender (for smooth texture)
• Ice cream maker (optional but recommended for best texture)
• Mixing bowls
• Measuring cups and spoons
• Fine mesh strainer (optional, for extra smoothness)
• Freezer-safe container (for storing the finished ice cream)

Instructions

1. Soak the cashews: Place raw cashews in a bowl and cover with water. Soak for at least 4 hours or overnight to soften. Drain and rinse thoroughly before using.
2. Blend the base: In a high-speed blender, add soaked cashews, oat milk, maple syrup, vanilla extract, sea salt, and lemon juice. Blend on high until the mixture is completely smooth and creamy. This may take 1-2 minutes depending on your blender.
3. Strain (optional): For an ultra-smooth texture, pour the blended mixture through a fine mesh strainer into a mixing bowl, pressing with a spatula to extract as much liquid as possible.
4. Chill the mixture: Cover and refrigerate the blended ice cream base for 2-3 hours or until well chilled. This helps it freeze more evenly.
5. Churn the ice cream: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20-30 minutes until it reaches a soft-serve consistency.
6. Add mix-ins: If using chocolate chips, nuts, or fruit, add them in the last 5 minutes of churning to evenly distribute.
7. Freeze to firm up: Transfer the churned ice cream to a freezer-safe container. Cover tightly and freeze for at least 4 hours to firm up before serving.
8. Serve and enjoy: Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.

Tips & Variations

“For the creamiest texture, make sure your cashews are well soaked and your oat milk is cold before blending.”

• Nut-free option: Substitute soaked sunflower seeds or pumpkin seeds for cashews if you want a nut-free version.
• Flavor twists: Add 2 tablespoons of cocoa powder for chocolate ice cream or blend in fresh or frozen berries for a fruity version.
• Sweetener swaps: Use date syrup or brown rice syrup if maple syrup isn’t available.
• Boost creaminess: A tablespoon of aquafaba (chickpea water) whipped into stiff peaks and folded in before freezing adds airiness.
• No ice cream maker? Pour mixture into a shallow pan, freeze, and stir vigorously every 30 minutes until creamy.

Nutrition Facts

Serving Suggestions

This vegan ice cream is wonderfully versatile. Serve it on its own for a refreshing treat, or get creative with toppings and pairings:

• Spoon over warm vegan brownies or a slice of Marzipan Challah for a decadent dessert combo.
• Top with fresh berries and a drizzle of homemade macadamia nut syrup for an elegant twist.
• Make an indulgent sundae with chopped nuts, vegan caramel sauce, and a sprinkle of sea salt.
• Use as a creamy base in vegan milkshakes or floats.

Conclusion

Making vegan ice cream without coconut is easier and more delicious than you might think. This recipe harnesses the natural creaminess of soaked cashews combined with oat milk and sweetened with pure maple syrup to give you a smooth, luscious treat everyone can enjoy.

It’s a fantastic option for those allergic to coconut or simply preferring a different flavor profile. Plus, it’s highly adaptable to your favorite add-ins and mix-ins, making it a versatile dessert for any occasion.

Whether you’re a seasoned vegan or just exploring plant-based desserts, this ice cream will satisfy your sweet tooth while keeping things wholesome and allergen-friendly. Don’t forget to check out other amazing recipes like our Jamaican Minced Beef Recipes or the fun and flexible Magic Dough Recipe to expand your vegan cooking repertoire.

Happy scooping!

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