Easy Vegan Ice Cream Recipes

THE BEST VEGAN VANILLA ICE CREAM RECIPE BY TASTY

Steps:

• Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
• Place the bowl of an ice cream machine in the freezer overnight.
• Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
• Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
• In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
• In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
• Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
• Chill the base in the refrigerator for 1 hour.
• Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
• Transfer the ice cream to a loaf pan and freeze overnight.
• Scoop and serve immediately.
• Enjoy!

CREAMY VEGAN VANILLA ICE CREAM

Steps:

• The day before use, place your ice cream churning bowl in the freezer to properly chill.
• To a high-speed blender, add coconut milk, cashew butter, maple syrup, organic cane sugar, vanilla, xanthan gum, and olive or avocado oil (optional). Blend for 1 minute or until completely creamy and smooth, scraping down sides as needed.
• Transfer mixture to the refrigerator to chill for ~30 minutes (or up to overnight) or until it's at least room temperature or cooler (you don't want to add it to the ice cream maker warm).
• Add the slightly chilled mixture to ice cream maker and churn according to manufacturer's instructions - ours took exactly 30 minutes. It should look like thick soft serve (see photo).
• Once churned, transfer the ice cream to a large freezer-safe container and smooth with a spoon. Top with parchment paper and freeze for at least 2 hours or until firm.
• Set out for 10-15 minutes before serving to soften slightly. Store in the freezer well covered for up to 1 month.

EASY VEGAN ICE CREAM - ONLY 2 INGREDIENTS

Steps:

• Make sure you have a good quality coconut milk in a can. Mine is 55% coconut and 45% water (nothing else added). It's easier in Europe to get things without additives but just get the best you can find available.
• Pit the dates (or buy pre-pitted).
• Soak the dates in the coconut milk overnight (or until the dates become soft enough the blend easily).
• Blend with either a hand blender (for a more rustic effect) or with a food processor or blender, until you reach a creamy consistency.
• Pour into a loaf tin (line with parchment paper if you want to, although it's not strictly necessary).
• Freeze for a few hours and then use when ready. It will keep for months in the freezer if you forget about it.
• When ready, take out and leave at room temperature for 10 to 20 minutes and it should be nicely scoop-able.
• Enjoy and be sure to check out my video for even more info and a visual guide.

VEGAN VANILLA ICE CREAM

Steps:

• Add the coconut milk, maple syrup and vanilla bean pod and seeds to a medium pot, and whisk to combine. Bring to a simmer over medium-high heat. Cover the pot, reduce the heat to low and simmer for 5 minutes.
• Dissolve the arrowroot in 1 tablespoon water. Slowly drizzle it into the coconut milk mixture, whisking constantly. As soon as the mixture returns to a simmer, remove it from the heat and whisk in the vanilla extract. Transfer the mixture to a shallow bowl, remove the vanilla bean pod and set aside until the mixture stops steaming, then refrigerate until completely cool.
• Churn the ice cream according to your ice cream maker's instructions (this will take 20 to 30 minutes). Serve immediately, or freeze in an airtight container for up to 6 months.
• For vegan mint chocolate chip ice cream: As the ice cream churns, add 1/4 teaspoon peppermint extract (or more to taste). Once the mixture is ready, add 1/3 cup chopped dark chocolate, and continue churning until combined.
• For vegan strawberry ice cream: Chop 2 cups fresh strawberries, place them in a bowl and add 2 teaspoons each coconut sugar and maple syrup. Stir to combine. Set aside to macerate while the ice cream churns. You can also crush the strawberries slightly with a fork to create a chunky sauce. Once the ice cream is churned, pour in the strawberry mixture and churn until combined.
• For vegan almond butter swirl ice cream: As soon as the ice cream is churned, drizzle in 1/3 cup almond butter and continue churning for a few seconds to distribute.

VEGAN ICE CREAM

Steps:

• Soak the cashews overnight at room temperature. You could also soak them in hot water for at least 1 hour, although the ice cream's texture will be better if you do it overnight.
• Cut the vanilla bean in half lengthwise and scrape it to take off the seeds. Reserve.
• Drain and rinse the cashews and add them into a blender with 1 cup of water (250 ml). Blend until well combined.
• Cook the sugar and water in a saucepan over medium heat for 1 or 2 minutes, stirring occasionally.
• Incorporate the coconut oil, cocoa butter, and salt, stir and cook over medium heat until well mixed. Keep stirring.
• Mix the cashews and water in a bowl with the coconut milk.
• Incorporate the mixture of sugar, water, coconut oil, cocoa butter, and salt, and also the vanilla extract and the vanilla seeds. Whisk or blend until well combined. Keep the bowl in the freezer for 1 hour.
• You need an ice cream maker to make this recipe (see notes if you don't have one). Place the ice cream churning bowl in the freezer overnight. The next day just add the mixture to the ice cream maker and churn according to the manufacturer's instructions (my ice cream was ready in 25 minutes).
• You can enjoy the ice cream immediately, although it's best to keep it in the freezer overnight for a thicker texture.
• Eat it plain or serve it with vegan brownies or vegan waffles, and even with some chocolate chips or chocolate syrup on top. Get creative and enjoy it with your favorite toppings!
• Keep it in the freezer for 1 or 2 weeks. Take it out of the freezer and leave it at room temperature for 5 or 10 minutes before serving so it gets a creamier texture.

EASY VEGAN ICE CREAM

Steps:

• Base: Mix everything together, adding sugar to taste and chill. Follow instructions from ice cream maker.
• To add fruit: Mix everything together, adding sugar to taste, blend to a puree, add to base and chill. Follow instructions from ice cream maker.

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.