Just like the double berry ice cream I shared with you a few months ago, this vegan vanilla ice cream is intensely creamy. With a deep vanilla bean aroma flavor, it has just a hint of coconut you’d only pick out if you knew you were looking for it.
If you don’t do dairy like me, you may be looking for vegan cool treats to eat in the summer. Fortunately, grocery stores now carry a plethora of delicious non-dairy frozen desserts using various plant-based milks. But ever since I purchased my ice cream machine, I’ve been churning my own and the flavor possibilities are endless.
The inspiration for this vegan vanilla ice cream came from Luna & Larry’s Coconut Bliss. The texture and flavor of Coconut Bliss is largely indistinguishable from premium ice cream. It’s smooth, creamy, decadent, and so satisfying.
I clearly remember my first Coconut Bliss experience. It was my 26th birthday and Tanner decided to go get supper (so I wouldn’t have to cook). He came home with miso soup, sushi (we both LOVE sushi) and two pints of Coconut Bliss ice cream – Vanilla and Chocolate Peanut Butter. It took us the first spoonful to completely fall in love with Coconut Bliss. If it wasn’t my birthday, I am pretty sure we would have fought over the last bite.
What are the ingredients you ask?
Tips for Making Vegan Vanilla Ice Cream
Ingredients
The base for this vegan vanilla ice cream consists of coconut milk. Full-fat, creamy coconut milk. Other vegan milk substitutes, like almond milk, rice milk, or even light coconut milk just don’t cut it when it comes to ice cream. You need the fattiness and unctuousness that can only be found in a can of coconut milk. Store-bought non-dairy milks generally have high water content and low fat content, which creates hard, icy crystals when frozen.
Now, you might be wondering if the ice cream tastes like coconut. Yes, it does have a hint of coconut, but since I am also using cashews as a base ingredient, I don’t find the ice cream overwhelmingly coconut-y. Cashews are excellent because of their high fat content. Fat influences how ice cream forms a film on the inside of your mouth and how fast it wants to slip down your throat, which influences the delivery of the flavor. You want your ice cream to linger a little and cashews help do just that.
Another fat-based ingredient is coconut oil, which helps not only with the overall mouth-feel, but also with slowing down the melting of ice cream.
Since we’re making vegan vanilla ice cream, a fresh vanilla bean is a must. While vanilla beans are more expensive than vanilla extract, they have a more intense vanilla flavor. They are the purest form of vanilla. The seeds are not only loaded with flavor, but they also add a visual interest to the ice cream. That being said, pure (alcohol-based) vanilla extract has its place in this recipe as well. Not only does it add more flavor, but the alcohol helps prevent ice crystals.
Last but not least, I am using maple syrup as the sweetener, but you can use any sweetener you like. Coconut Bliss uses agave syrup, So Delicious uses dried cane syrup or monk fruit extract, and Dream has brown rice syrup together with agave. I do recommend using a liquid sweetener so it dissolves easily in the cold ingredients.
Technique
Just like for my vegan berry ice cream, I used an ice cream machine. Churning the ice cream mixture is what creates the fluffiest and creamiest texture. So if you have an ice cream maker, use it!
If you don’t, you’ll need to break up the ice cream ice crystals manually as the ice cream mixture freezes. This means pouring the ice cream into a shallow pan, and keep checking on it every 30 minutes after you’ve placed it in the freezer. As the ice cream starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula, whisk, or a hand mixer (a hand mixer will give you best results). Really beat it up and break up any frozen sections. Return to freezer. Keep checking periodically and stirring (by hand or with the electric mixer) while the ice cream freezes until completely frozen. It will likely take a few hours to be ready.
Tools You’ll Need
1. Blender (Vitamix 5200) | 2. Ice Cream Maker (Cuisinart ICE-70) | 3. Measuring Cup (2 Cups, Glass) | 4. Loaf Pan (Lodge, Cast Iron) | 5. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) | 6. Cookie Scoop (Solula, Stainless Steel)
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- 1 cup raw cashews, soaked*
- 1/4 cup water
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup maple syrup
- 3 Tbsp. coconut oil, melted
- 1 vanilla bean
- 1 Tbsp. vanilla extract
- 1 tsp. vanilla bean paste
- pinch sea salt
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Place the ice cream maker freezer container in the freezer 24 hours prior to making the ice cream.
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Add all the ice cream ingredients into a high-speed blender and blend on high until completely smooth,
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Pour the vanilla ice cream into an ice cream machine and let it churn according to the manufacturer's instructions (the churning should take about 22 minutes).
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Spoon the churned ice cream into the loaf pan (or a freezer-safe container). The ice cream can be served at this time as soft serve. For firmer ice cream, place plastic wrap, parchment or wax paper directly on top of the ice cream, cover and freeze for a few hours. (The time will depend on how firm you like your ice cream and how deep/shallow your ice cream container is - anywhere from 2-6 hours).
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The ice cream is ready when it's the desired consistency. For softer ice cream, remove it from the freezer 10 minutes before serving.
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Store leftover ice cream in an airtight container in the freezer for 1-2 weeks.
*Soak the cashews in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak cashews, pour boiling hot water over the cashews and soak for 1 hour uncovered. When the cashews are done soaking, drain the water and rinse the cashews thoroughly. (Note: if you do the quick soak, the ice cream will no longer be raw).
**Prep time does not include soaking the cashews (8 hours).
What is the purpose of the parchment paper in the loaf pan?
Hi Danielle, parchment paper prevents getting a layer of ice crystals on top of the ice cream. The idea is similar to storing your ice cream in freezer bags, and just like that, it isn’t going to entirely stop ice crystals over several days of non-usage. But it should slow down the formation of ice crystals and also prevent the ice cream from absorbing freezer odors.
Can I use heavy coconut cream instead of full fat coconut milk instead? Or is that the same thing?
Coconut cream and coconut milk are different, but coconut cream will definitely work in this recipe. Feel free to use coconut cream instead 🙂
If you are ok using dairy, could you use heavy cream instead of the coconut milk? Thank you!
Hi Lauren – I have never tried it, but think that it would be just fine. The great thing about making homemade ice cream is that you can vary the ingredients, including the type of cream. A lot of ice cream recipes call for heavy cream. So, I would give it a try 🙂
Thank you!
I love coconut bliss ice cream a d so delicious ice cream as well. I can’t wait to try this. I attempted to make ice cream and was not happy with the results. I will definitely give this a try.
I hope you love the recipe, Erica!
Oh Petra, you are such a wonderful talent ! All the recipes I try are so tasty, and this one is amazing ! I tried it today, and oh… it is delicious. I followed the recipe step by step, and we loved it. My ice cream making isn’t as good as your and it took me twice as long to have a texture that pleased me, but it really was worth the wait ! Thank you so much for sharing these recipes with us !
Yay! Thank you so much, Elfyeth! I so appreciate your kind comment. ❤ If you love ice cream, you should try the berry ice too (https://nutritionrefined.com/vegan-berry-ice-cream/). It’s my favorite 🙂
hello Petra
I love your “nutrition refined” recipes, they are simple and delicious
but is there a way to make these ice cream recipes without ice cream maker?
Thank you
Wish you all the best
Hi Sara – thank you for the comment! I am so happy you’re enjoying the recipes ❤ I have a no-churn ice cream recipe in my free cookbook and also share a technique for making ice cream without an ice cream machine here: https://nutritionrefined.com/vegan-berry-ice-cream/ (it’s in the “Technique” section). Hope it helps 🙂
Hello!
I was wondering if this icecream can be made without cashews (or any nuts)?
Thank you for great recipes!
Greeting from Finland 🙂
Hi Pia, I am not sure if you can make the ice cream nut-free. I have never tried it. However, you can certainly sub the cashews for some other type of nuts. I would recommend light nuts, such as macadamia or blanched almonds to keep the color of the ice cream white/yellow.
Hi Petra, I made this recipe is delicious, thank you. But I have a question for you, in the list of ingredients you call for 1/4 cup water, in the video however you don’t use water. So I need to use water or not?
Hi Marcia – it’s up to you. I usually add it now because I find that the ice cream is more refreshing (not as rich) with a little bit of water added. However, the recipe will work whether you add the water or not. My apologies for the confusion! And thank you so much for the feedback 🙂
Dear Petra, I made the temperd dark chocolate and it was OF COURSE wonderful!
Actually it wasn’t my first time to make this kind of chocolate but your recipe is accurate and fully-featured !
I made it with nuts like you and the taste was mmmmmm – difficult to discribe! Amazing!!
I also made the white chocolate from your book with recipes but instead of xylitol I added honey so the result was good but think I’m more admirer of dark chocolate :))
Thank you! :-*
Hello, dear Petra!
Could you kindly remind me one thing?
When I use the full fat coconut milk in this recipe I can see creamed milk separated from water in there.
So, is it better to add only the creamed milk from the can and throw away the water or I could that water as well?
Because sometimes my ice cream come out with crystals and I think maybe it is because I add some water from the can together with the fat creamed milk…
Thank you in advance for your help and advice!
Best regards,
Evgenia
Hi Evgenia! So good to hear from you 🙂 As long as you’re using full-fat canned coconut milk (not the light version), you can use the whole can (the water included). May I ask what brand of coconut milk you’re using? That might make a difference. Also, are you using an ice cream maker (or are you breaking up the ice crystals manually)?
Thank you for your reply, Petra!!
I break up the ice crystals manually every 30 minutes with hand mixer.
I used “Seasons” coconut milk.
Today I bought different brand of coconut milk.
Maybe it will work better…
I’ve sent photos of these coconut milk to your e-mail :))
Hi Evgenia, got your email 🙂 The reason you’re experiencing ice crystals is because you’re breaking the ice crystals manually. Don’t get me wrong – it’s the best alternative to having an ice cream machine – but an ice cream machine will always be superior. This is because the ice cream machine aerates the mixture until the ice cream freezes, keeping the ice crystals small (less than 50 μm).
Yes, I know :))
Maybe I will get an ice cream machine in future.
So, you believe that the coconut milk I use isn’t wrong for this recipe and I can use it all with its water inside?
The canned coconut milk is just fine when you have an ice cream machine. You could definitely try using canned coconut cream instead of coconut milk (since you’re churning the ice cream manually). I have tried this recipe with coconut cream, but Tanner didn’t like it. He thought that the ice cream wasn’t refreshing enough (since the water content was lower). However, it might be what you’re looking for, especially since you don’t currently own an ice cream machine. Do you have access to canned coconut cream?
No, I haven’t seen canned coconut cream at stores here in Cyprus.
But I think that the result may be not refreshing enough as you and your husband said…
So, I will keep trying to make ice cream as I can with coconut milk and hope one day will possess an ice cream machine for better results! 🙂
Thank you, Petra, for your advice, help and your opinion!
You’re very welcome, Evgenia! Feel free to reach out any time you have a question 🙂
I’ve previously tried a vegan recipe that also required coconut, however the out come was basically a coconut ice cream instead of vanilla. Does this recipe have a coconut taste as well or can you really taste the vanilla ?
I am not really able to detect the coconut, to be honest. I really think that the vanilla really shines in this recipe. I recently started adding vanilla bean paste to this recipe (the recipe is already updated), which enhances the vanilla flavor even more.
Have not been able to find vanilla bean or paste can I use all vanilla extract, would you please advise me as to the proper measurement as well.
Thank You!
Hi Mattie – you certainly can although the vanilla flavor won’t be as pronounced. If you’re using just vanilla extract, I would start with the amount of vanilla extract the recipe calls for and taste the mix before adding more. Whether you add more or not will depend on the type of vanilla extract you use. High-quality alcohol-free vanilla extra is slightly more sweet and has a more pleasant flavor than pure vanilla extract, for instance.
I can’t find your recent mail with the vanilla ice cream, you sent from your return back to Canada. But in it you mentioned that vanilla extract with alcohol reduces the ice crystals in the ice cream. I have a pure vanilla without alcohol. Can I add a bit of some alcohol (liqueur or so) to achieve the same trick???
Katja
Hi Katja – it is in the Vitamix Ice Cream post Yes, definitely. A rule of thumb is to add one and a half tablespoons of 80-proof alcohol for every quart of ice cream base. (Too much alcohol can prevent ice cream from freezing at all). Let me know if you have any other questions 🙂