Vegan Ice Cream

Can vegans consume ice cream? Absolutely! There are numerous dairy-free ice cream options on the market, and you can also make your own excellent versions at home.

What ingredients go into vegan ice cream? Almost any plant-based milk, from almonds to soy to coconut. Rich vegan ice creams, like dairy-based ice cream, contain significant amounts of fat due to the use of plant-based milks.
With only 5 ingredients, this Vegan Ice Cream is rich, creamy, and incredibly simple to make! We share a ton of helpful hints for making the best homemade ice cream!

Estimated reading time: 5 minutes

Ingredients for Vegan Vanilla Ice Cream

This ice cream is made with cashews and coconut cream. The two flavors blend so well that you don’t even taste either of them, just a delicious ice cream flavor. Because all of the ingredients are important in this dish, we’ll go over them individually:

1 – Cashews : This ice cream is made with cashews and coconut milk as the base. The two are combined to create the ultimate cashew milk, resulting in the type of ice cream that Gav scooped directly into his mouth from the container. You want the best quality possible, so we recommend doing the most. Cashews should be soaked overnight. Use the highest quality available.

2 – Coconut Milk: You can use full-fat canned coconut milk. Surprisingly, there is no need to separate the liquids here. Since you’ll be making cashew milk anyway, you can use the liquid from the canned coconut milk as the cashew milk’s “water.” It takes it to the next level, you don’t have to separate it, and you get amazing ice cream.

3 – Sugar : In this recipe, 23 cup goes a long way. If you prefer a less sweet ice cream, use 12 cup instead. Regular cane sugar, brown sugar, or white sugar can all be used.

4 – Sea salt: A pinch of sea salt always enhances the flavor and balances the sweetness.

This vegan ice cream is made from:

Easy to make

creamy

smooth

Delicious flavor
Okay, friends, let’s make some ice cream!! Have a great time!!

Ingredients

1 cup cashews, raw soaked in water overnight, 2 cans full fat coconut milk drained (two 13.4 ounce cans)
1 tbsp vanilla bean paste, extract, or vanilla bean
2/3 cup granulated sugar (cane sugar)
1 teaspoon of sea salt
Instructions
Make sure your cashews are completely soaked. Also, make sure your ice cream maker freezer base has been frozen for at least 7 to 24 hours. It’s always ready if you just keep it in the freezer!
Blend the soaked cashews, coconut milk, vanilla bean paste, cane sugar, and sea salt in a high-speed blender until completely smooth, about 2-4 minutes on high depending on your blender.You want to make sure it’s completely smooth, so blend for a little longer until all of the cashews are gone. If that means blending longer, definitely blend until completely smooth.
Cover the blender and pour the mixture into a bowl or container. While blending, the mixture may become hot. Place it in the fridge for 4 hours in the coldest spot, or up to 2 days if you aren’t making ice cream right away.
Remove from the refrigerator. Set up your ice cream machine, insert the ice cream maker freezer base, and pour in the ice cream mixture. Prepare according to the manufacturer’s instructions, which should take about 20-25 minutes.

The finished product should be thick and smooth. If you don’t have an ice cream maker, no churn instructions can be found in my chocolate avocado post.
Smooth the soft serve ice cream into a container (I use a loaf pan). Wrap the outside of the pan in plastic wrap, reusable wrap, parchment paper, or wax paper, then place it flat against the ice cream. You want to protect everything from ice crystals. Place in the freezer for at least 4 hours, or overnight if desired. You can also eat it right away, just like soft serve!

Remove the container from the freezer after at least 4 hours and set it on the counter for at least 5 minutes. Scoop, plate, and enjoy!
Tips for Making Ice Cream and Frequently Asked Questions
This recipe can be made in an ice cream maker! Ascertain that your ice cream maker’s freezer base is ready! It may be tempting to cut this time in half, but it is necessary to get the mixture cold enough to turn into ice cream. You can simply store my base in the freezer, ensuring that it is always ready!

It is critical to use full fat coconut milk. Avoid using lite. Also, keep in mind that we are using the entire can of coconut milk. Also, do not use coconut milk powder as a substitute. It’s not creamy enough, resulting in icy ice cream.
Don’t rush the chilling of your ice cream base. After 10 minutes in the freezer, a few hours in the fridge, and a whole night in the fridge, I made it. The last two were much creamier, set much faster in the ice cream maker, and scooped much easier. We strongly advise chilling the cashew cream for the appropriate amount of time.

If you live in a hot climate, do this in the coolest part of your house or turn on your air conditioner if you have one. This ensures that the mixture properly solidifies.
Always cover your finished ice cream according to the recipe, or else ice particles will form, resulting in some small ice chunks.