Vegan Ice Cream Recipe

This vegan ice cream recipe makes a wonderful base ice cream that you can adapt to many different flavors.

If you are convinced you need dairy, no worries. I have many traditional ice cream recipes in my archives.

Using this base recipe, though, you can adapt any of those archived ice cream flavors 👆🏻 to be vegan/ dairy free. This would be suitable for anybody who avoids dairy.

How to make vegan ice cream

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this vegan ice cream recipe, you will need the following:

• full fat coconut cream – chilled for at least 8 hours
• canned plant based sweetened condensed milk
• vanilla extract
• salt

Mixing vegan ice cream

Open the coconut cream and scoop out the fat solids and place them into a large bowl or bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed for 3 minute then increase the speed to high speed for 2 minutes or until stiff peaks form.

Fold in the sweetened condensed milk, vanilla and salt and mix for 1 more minute.

Freezing

Transfer the mixture to an airtight container.

Then chill it in the fridge for 6-8 hours or overnight. Let the ice cream sit on the counter for 10-15 minutes then use an ice cream scoop to scoop it out.

Serve and enjoy!

Enjoy in a cone or a cup.

And be sure to let me know if you try it!

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Vegan Ice Cream

This vegan ice cream recipe makes a wonderful base ice cream that you can adapt to many different flavors.

Course Dessert

Cuisine American, Vegan

Keyword vegan ice cream, vegan ice cream recipe

Prep Time 10 minutes

Freeze Time 16 hours

Total Time 16 hours 10 minutes

Servings 8

Author Marjorie @APinchOfHealthy

Ingredients

• 2 cans full fat coconut cream – chilled for at least 8 hours
• 10 ounces plant based sweetened condensed milk ( I found mine at Sprouts, FYI)
• 1 teaspoon vanilla extract
• Pinch salt

Instructions

1. Open the coconut cream and scoop out the fat solids and place them into a large bowl or bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed for 3 minute then increase the speed to high speed for 2 minutes or until stiff peaks form.
2. Fold in the sweetened condensed milk, vanilla and salt and mix for 1 more minute.
3. Transfer the mixture to an airtight container and chill it in the fridge for 6-8 hours or overnight. Let the ice cream sit on the counter for 10-15 minutes then use an ice cream scoop to scoop it out.
4. Serve and enjoy!

Recipe Notes

We found our sweetened condensed plant milk from Sprouts. I have also seen some at Whole Foods and Trader Joe’s.