Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
If you ask me, homemade vegan ice cream is a game-changer.
This dairy-free version of everyone’s favorite frozen treat proves you don’t need cream to make something smooth and satisfying. Rich coconut milk creates the perfect base, while real vanilla beans add that classic flavor we all know and love.
The best part? It churns up just like traditional ice cream, getting nice and thick as it freezes. A touch of maple syrup adds just the right amount of sweetness without overpowering the vanilla.
It’s a cool and creamy dessert that’ll please both vegans and non-vegans alike, perfect for those hot summer afternoons.
Why You’ll Love This Vegan Ice Cream
- Dairy-free perfection – This creamy, smooth ice cream proves you don’t need dairy to make amazing frozen desserts. It’s perfect for vegans, lactose-intolerant folks, or anyone wanting to try something new.
- Rich and creamy texture – The combination of coconut cream and vegan condensed milk creates an incredibly smooth texture that rivals traditional ice cream.
- No ice cream maker needed – You can make this delicious treat without any special equipment – just your freezer and a few basic kitchen tools.
- Simple ingredients – Everything you need can be found at your local grocery store, and there are no complicated or artificial ingredients involved.
- Customizable base – Once you master this vanilla version, you can experiment with different flavors and mix-ins to create your own unique combinations.
What Kind of Soy Milk Should I Use?
For making vegan ice cream, you’ll want to reach for unsweetened plain soy milk rather than flavored varieties to better control the sweetness and let the vanilla shine through. Full-fat soy milk works best here since it helps create a creamier texture – look for brands that contain around 7-8 grams of protein per serving, as these tend to have a richer consistency. If your local store carries different brands, opt for ones specifically labeled as “barista” or “extra creamy” versions, since these contain stabilizers that help prevent ice crystals from forming in your finished ice cream. Just make sure to give the carton a good shake before using, as natural separation can occur.
Options for Substitutions
Making vegan ice cream and need to switch things up? Here are some helpful substitutions you can try:
- Soy milk: You can swap soy milk with other plant-based milks like oat milk, almond milk, or cashew milk. Just keep in mind that soy milk has the highest protein content, which helps create a creamier texture. If using other milks, you might want to add 1-2 tablespoons of vegan protein powder to maintain that creamy consistency.
- Cornstarch: Arrowroot powder works as a 1:1 replacement. You could also use tapioca starch in the same amount, though the texture might be slightly different.
- Vanilla bean: If you can’t find vanilla beans, add an extra 1-2 teaspoons of vanilla essence. While the flavor won’t be quite as rich, it’ll still taste good!
- Vegan condensed milk: Can’t find vegan condensed milk? Make your own by simmering 3 cups of soy milk with 1 cup of sugar until reduced by half (about 30-40 minutes).
- Coconut milk: The thick part of coconut milk is pretty important for the creamy texture, but you can replace it with store-bought vegan heavy cream alternatives. Just make sure they’re high in fat content for the best results.
- White sugar: Feel free to use coconut sugar or maple sugar, though this will change the color of your ice cream to a light brown. You can also try agave nectar, but reduce the liquid ingredients slightly to compensate.
Watch Out for These Mistakes While Making
The biggest challenge when making vegan ice cream is preventing ice crystals from forming, which can make your dessert grainy instead of creamy – always ensure your coconut milk is well-chilled and use only the thick, creamy part from the top of the can.
Temperature control is crucial: cooking your cornstarch mixture at too high heat can lead to lumps, so keep the heat medium-low and whisk constantly until it thickens to a pudding-like consistency.
Many home cooks skip the proper cooling time, but letting your base chill completely in the fridge (at least 4 hours or overnight) before churning is essential for the smoothest texture, and if you’re using an ice cream maker, remember to freeze the bowl for at least 24 hours beforehand.
For extra creaminess, try blending the final mixture briefly with an immersion blender before churning – this helps incorporate air and breaks down any remaining cornstarch lumps.
What to Serve With Vegan Vanilla Ice Cream?
This creamy vegan vanilla ice cream is super versatile and pairs wonderfully with so many desserts! I love serving it alongside a warm slice of apple pie or between two fresh-baked cookies for an ice cream sandwich. You can dress it up with classic sundae toppings like dairy-free chocolate sauce, crushed nuts, or fresh berries – or keep it simple with just a drizzle of maple syrup. For a cozy fall treat, try it next to a slice of warm vegan brownies or on top of a fresh fruit crisp straight from the oven.
Storage Instructions
Keep Frozen: Keep your homemade vegan vanilla ice cream in the freezer in an airtight container. It’ll stay fresh and creamy for up to 2 months. Pro tip: place a piece of parchment paper directly on the surface of the ice cream before putting the lid on – this helps prevent ice crystals from forming!
Scoop & Serve: When you’re ready to enjoy your ice cream, let it sit at room temperature for about 5-10 minutes before scooping. This softens it just enough to get that perfect scoop. If it’s too hard, running your ice cream scoop under hot water helps!
Prevent Freezer Burn: To keep your ice cream at its best, always use a clean scoop and try to minimize the time the container stays out of the freezer. After scooping, smooth the surface with the back of your spoon before returning it to the freezer – this helps maintain that lovely, creamy texture.
| Preparation Time | 75-90 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 2-3 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 10-12 g
- Fat: 50-60 g
- Carbohydrates: 180-200 g
Ingredients
- 520 ml soy milk (refer to note 1)
- 100 grams white sugar (refer to note 2)
- 45 grams cornstarch (or use arrowroot powder)
- 1 vanilla bean
- 1/4 teaspoon sea salt
- 200 grams vegan condensed milk
- 200 grams thick part of chilled canned coconut milk (or use the creamy part on top, refer to note 3)
- 1 tablespoon vanilla essence
Step 1: Prepare Ingredients and Freeze the Ice Cream Bowl
Ensure that you freeze the ice cream bowl from your ice cream machine at least 12-24 hours in advance of making the recipe.
This is crucial for successful churning and freezing later on.
Step 2: Make the Vanilla Custard Base
Combine the soy milk, sugar, and cornstarch in a saucepan.
Whisk these ingredients together thoroughly to remove any lumps.
Cut a vanilla pod down the center and scrape out the seeds.
Add both the seeds and the pod to the saucepan.
Place the saucepan over medium heat, bringing the mixture to a simmer.
While whisking continuously, cook for around 5 minutes.
Alternate between using a whisk and rubber spatula to prevent sticking.
Once the mixture thickens and the cornstarch is cooked, remove the saucepan from the heat.
Carefully take out the vanilla pod and stir in a pinch of sea salt.
Step 3: Cool the Custard
Cover the custard with cling film to prevent a skin from forming.
Allow it to cool for about 10 minutes at room temperature, then transfer it to the refrigerator.
Let it cool completely for about an hour before proceeding with the next step.
Step 4: Combine with Other Ingredients
In a large bowl, add vegan condensed milk, coconut milk, and vanilla extract.
Use an electric whisk to mix the ingredients for a couple of minutes until creamy.
Incorporate the chilled custard mixture and whisk for another minute to fully combine all ingredients.
Step 5: Churn the Ice Cream
Pour the prepared mixture into your ice cream machine and churn following the manufacturer’s instructions.
This typically takes about 30-40 minutes.
The mixture will thicken and freeze into a soft ice cream consistency during this process.
Step 6: Final Freeze and Storage
Transfer the churned ice cream mixture to a loaf pan.
Cover the pan with a lid or plastic wrap, and place it in the freezer for a minimum of 2 hours to fully set.
For longer storage, keep the ice cream in an airtight container in the freezer for up to 2 months.
Before serving, allow the ice cream to sit at room temperature for about 15 minutes to soften slightly.
Use a hot, wet ice cream scoop to serve it more easily.