I made this Vegan Vanilla Ice Cream for my family’s Sunday brunch last month. It churned creamy with no machine, and my nephew had two scoops.
No-Churn Vegan Vanilla Ice Cream Recipe
This no-churn vegan vanilla ice cream is made from coconut milk, sweetener, and pure vanilla extract. You will find this great alternative to traditional ice cream easy to prepare and enjoy. It takes just a few minutes of prep and is ready to freeze for a delightful dessert.
Ingredients
- 2 cans of full-fat coconut milk
- 3/4 cup maple syrup or agave nectar
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Optional toppings: fresh berries, chocolate chips, or nuts
Instructions
- Blend the Base: In a blender, combine the coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
- Taste and Adjust: Sample the mixture and adjust the sweetness or vanilla flavor according to your preference.
- Freeze: Pour the mixture into a loaf pan or an airtight container. Cover and place in the freezer for about 4-6 hours, or until firm.
- Serve: Once frozen, let it sit at room temperature for a few minutes to soften slightly before scooping. Serve in bowls with your favorite toppings.
Cook and Prep Times
- Prep Time: 10 minutes
- Freeze Time: 4-6 hours
- Total Time: 4-6 hours 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 200kcal
- Fat: 12g
- Protein: 2g
- Carbohydrates: 20g
I keep the ice cream in the freezer for up to two months. The stay creamy, and I let sit on the counter for five minutes before scooping.
