Hello, fellow food lovers! Are you dreaming of a rich, creamy, and satisfying ice cream that’s completely dairy-free? You’ve come to the right place. For years, I looked for the perfect scoop without eggs or cream. Let me tell you, the journey was full of icy, disappointing tubs. But that all ends today! I’m sharing my foolproof, super simple recipe for the best vegan ice cream you will ever make at home. It’s made with just five core ingredients and requires absolutely no special ice cream maker. Get ready to have your mind (and taste buds) blown!
“My kitchen philosophy is simple: delicious food should be for everyone. This vegan ice cream recipe is my way of showing love for simple, plant-based ingredients. They come together to make something truly magical. It proves you don’t need dairy to achieve pure dessert bliss.”
Sophia Martinez
My Journey to the Perfect Scoop
I’ll be honest, my first few attempts at making vegan ice cream were a disaster. One was as hard as a rock, and another was full of ice crystals. It was frustrating! I realized the secret wasn’t in a complicated process but in using the right ingredients. The magic combination? Full-fat coconut milk for creaminess and soaked cashews for a smooth, neutral base. After tons of testing, this simple, no-churn recipe was born. I make this ice cream for my family, for parties, and for quiet nights when only a perfect scoop will do. This recipe is designed for anyone, from kitchen newbies to seasoned cooks, to succeed on their very first try.
The Best 5-Ingredient Vegan Ice Cream (Easy & No-Churn)
Equipment
- High-Speed Blender Essential for a smooth, non-gritty texture.
- Loaf Pan (9×5 inch) Or any freezer-safe, airtight container.
Ingredients
- 2 cans (13.5 oz each) Full-Fat Coconut Milk chilled overnight
- 1 cup Raw Cashews soaked in boiling water for 1 hour
- 1/2 cup Maple Syrup
- 2 tsp Vanilla Extract
- 1/8 tsp Salt
Instructions
- Soak the raw cashews in boiling water for at least 1 hour, then drain and rinse.
- Add the solid cream from the chilled coconut milk cans to a high-speed blender.
- Add the drained cashews, maple syrup, vanilla extract, and salt to the blender.
- Blend on high speed for 1-2 minutes until the mixture is completely silky smooth.
- Pour the mixture into a loaf pan or other freezer-safe container.
- Press parchment paper directly onto the surface, cover tightly, and freeze for at least 6 hours until firm.
- Let soften for 5-10 minutes at room temperature before scooping.
Video
Notes
My Top 7 Tips for a Perfect Vegan Ice Cream
- Chill Your Coconut Milk: Don’t skip this! Chill the cans overnight. This helps the cream separate and solidify. It is important for a thick, rich base.
- Use a High-Speed Blender: To achieve a super smooth texture without graininess from the cashews, a high-speed blender is essential. A Vitamix or Blendtec works great for this.
- Don’t Reduce the Fat: Fat is flavor and texture in ice cream. Using full-fat coconut milk is the key to avoiding an icy result and achieving that classic creamy mouthfeel.
- Taste Before You Freeze: Once everything is blended, give it a taste! You can adjust the sweetness if needed. Remember that flavors become slightly duller when frozen, so a little extra sweet is okay.
- The Parchment Paper Trick: Press parchment paper directly on the ice cream before freezing. This helps stop ice crystals from forming on top.
- Let It Soften: This homemade vegan ice cream freezes harder than store-bought ice cream. It has no artificial softeners. Letting it sit at room temperature for 5-10 minutes makes all the difference for easy scooping.
- Explore Advanced Techniques: Once you’ve mastered this simple recipe, you might want to learn more about the science behind perfect frozen desserts. For in-depth guides on various culinary methods, you can howtoresults explore advanced techniques here.
Vegan Ice Cream Variations to Try
Once you have this base recipe down, the possibilities are endless!
- Double Chocolate: Add 1/2 cup of unsweetened cocoa powder to the blender with the other ingredients.
- Strawberry Swirl: After pouring the base into your pan, drop spoonfuls of strawberry jam on top and gently swirl with a knife.
- Mint Chocolate Chip: Add 1/2 teaspoon of peppermint extract to the blender. After blending, stir in 1/2 cup of chopped dark chocolate or mini vegan chocolate chips.
- Coffee Lover’s Dream: Mix 2 tablespoons of instant espresso powder with 2 tablespoons of hot water. Then, add it to the blender.
- Peanut Butter Cup: Mix 1/2 cup of chopped vegan peanut butter cups into the ice cream. Add some melted peanut butter. Then, freeze the mixture.
How to Store Your Vegan Ice Cream
Proper storage is key to keeping your delicious creation fresh and creamy. To store your homemade vegan ice cream, place it in an airtight, freezer-safe container. To prevent freezer burn and ice crystals, press a layer of parchment paper or plastic wrap onto the ice cream. Then, seal the lid.
Your homemade vegan ice cream will keep well in the freezer for up to 2 weeks. After that, it’s still safe to eat, but the texture may start to degrade slightly.
Troubleshooting Common Issues
- Why is my ice cream icy? This usually happens if you use low-fat milk. Make sure you are using full-fat, canned coconut milk for that essential creaminess. Soaking the cashews properly is also crucial.
- Why is my ice cream too hard? Homemade ice creams without stabilizers will freeze very hard. This is normal! Just let it sit out on the counter for 5-10 minutes before scooping.
- My blender can’t get it smooth! If you don’t have a high-speed blender, soak your cashews longer. Soaking them overnight will make them softer. You may need to blend for several minutes, stopping to scrape the sides often.
Estimated Nutrition
| Nutrient | Amount |
| Calories | 350 kcal |
| Carbohydrates | 25g |
| Protein | 5g |
| Fat | 27g |
| Saturated Fat | 18g |
| Sodium | 50mg |
| Sugar | 15g |
Conclusion
The Creamiest Treat Awaits!
Here it is—a simple, tasty, and very creamy vegan ice cream recipe. This will be your new favorite dessert. It’s proof that you can enjoy the best things in life without any dairy. I can’t wait for you to try it and see for yourself how easy it is.
For more delicious and simple recipes, explore everything we have to offer here at SpoonnSpice.
FAQs
Can I make this vegan ice cream without an ice cream maker?
Yes! This recipe is specifically designed to be a “no-churn” recipe, meaning you do not need an ice cream maker. All you need is a blender and a freezer.
What is the best plant-based milk for vegan ice cream?
For this recipe, full-fat canned coconut milk is the best choice. Its high fat content creates the creamiest texture and prevents it from being icy. Other milks like almond or soy are too watery for a no-churn recipe.
Is homemade vegan ice cream healthier than store-bought?
It can be! This recipe uses whole-food ingredients like cashews and is sweetened with maple syrup. You control the ingredients, so there are no artificial stabilizers, gums, or preservatives.
How long does homemade vegan ice cream last in the freezer?
For the best texture and flavor, it’s best to enjoy it within 2 weeks. Be sure to store it in an airtight container with parchment paper on the surface.
Can I use a different sweetener instead of maple syrup?
Absolutely. Agave nectar works as a great 1:1 substitute. You could also try blending in soaked Medjool dates, but you may need to add a splash of water to maintain the consistency.
Why are soaked cashews used in this recipe?
Soaked cashews are a magic ingredient in vegan cooking! When blended, they create a thick and creamy base. This base has a neutral flavor and mimics dairy. It helps make the ice cream smooth and rich.
Can I make this recipe nut-free?
Unfortunately, the cashews are essential for the texture in this specific recipe. There are other nut-free vegan ice cream recipes online that often use a cornstarch slurry or more coconut cream as a base.
What makes this vegan ice cream creamy and not icy?
The creaminess comes from the high fat content of the full-fat coconut milk and the blended cashews. Fat doesn’t freeze solid like water does, which prevents the formation of large ice crystals.
Can I add mix-ins like cookie dough or brownies?
Yes! Get your mix-ins ready. Gently fold them into the ice cream base. Do this after you pour it into your freezer container, just before freezing.
Is this vegan ice cream recipe also gluten-free?
Yes, all the ingredients listed in the base recipe are naturally gluten-free. Just be sure to check the labels on your vanilla extract and any mix-ins you choose to add.