Go Back
–+ servings
Print
Vegan Ice Cream in a dish with scoop

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.