Best 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!

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 VANILLA ICE CREAM

Steps:

• Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, salt and turmeric (for colour) to the pan. Cut the vanilla pod in half lengthways (if using) and scrape the seeds out of both sides with the side of the knife. Put the seeds and the pod, or vanilla paste, into the pan. Warm on a low heat for 10 mins until the sugar has melted and the mixture starts to steam.
• Mix the cornflour with the reserved coconut milk in a small bowl until smooth. Pour into the hot milk, and continually whisking, heat for another 5-10 mins until the mixture thickens to a pourable custard consistency. Strain into a bowl, and cover. Leave to cool, then chill for at least 2 hrs.
• Pour the chilled mix into an ice cream maker, and churn for 20-30 mins until you get a soft scoop ice cream. Transfer to a sealable container and freeze for up to 3 months until ready to serve. If you don't have an ice cream maker, pour the chilled mix into a wide-based plastic tub or dish. Freeze for 2-3 hrs, stirring the mix every 20 mins with a fork, to break up any large ice crystals, until soft ice cream. Transfer to a smaller tub and freeze until ready to serve. You should be able to scoop the ice cream easily from the freezer, or leave for a few mins at room temperature to soften, if you need to.

VEGAN CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the granulated sugar, brown sugar, salt, and coconut oil until combined.
• Whisk in the oat milk and vanilla, until the sugar has dissolved and the batter is smooth.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix, until just combined.
• Fold in the chocolate chips.
• Chill the dough for at least 30 minutes.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Using an ice cream scoop, scoop the dough onto the prepared baking sheet, leaving at least 2 inches (5 cm) of space between each cookie and the edges of the pan so the cookies can spread evenly.
• Bake for 12-15 minutes, or until cookies just begin to brown.
• Let the cookies cool completely.
• Use a serrated knife to slice the pint of ice cream pint into 1½-inch (4-cm) thick discs. Peel off the paper container from each ice cream slice.
• Take 2 cooled cookies and sandwich an ice cream slice in between, pressing firmly.
• Roll the edges of the ice cream sandwich in the chocolate chunks, if desired. Repeat with the remaining cookies and ice cream.
• Eat right away, or place on a parchment paper-lined baking sheet and freeze for 20 minutes.
• The sandwiches will keep in the freezer for up to 6 months in an airtight container.
• Enjoy!

VEGAN BANANA ICE CREAM

Steps:

• Blend bananas, almond milk, pecans, and cinnamon together in a blender or food processor until smooth and creamy.

VEGAN ROASTED BANANA ICE CREAM

Steps:

• To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
• In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain - the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
• To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
• Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
• Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
• Freeze in an ice cream maker according to the manufacturer's instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.

VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)

Steps:

• Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
• If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
• If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
• If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
• If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
• Enjoy, and store leftovers in the freezer.

VEGAN CHOCOLATE BANANA ICE CREAM

Steps:

• In a blender, blitz the frozen banana with the cocoa powder until smooth. Eat straight away.

VEGAN AVOCADO-COCONUT MILK ICE CREAM

Steps:

• Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
• Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.

VEGAN AVOCADO ICE CREAM

Steps:

• Mash avocados (you should have about 1 1/2 cups). In a blender, combine avocados, coconut milk, lemon zest and juice, sugar, salt, xanthan gum, if using, and 1/4 cup water. Blend until smooth. Refrigerate 1 hour or up to overnight. Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 20 minutes before serving.

CHOCOLATE ESPRESSO COCONUT ICE CREAM - VEGAN, LOW CARB, GLUTEN-FREE

Steps:

• Stir coconut milk, coconut cream, corn syrup, and sugar together in a saucepan. Cook on medium-low heat until sugar dissolves, about 5 minutes. Add coffee powder, cocoa, and vanilla extract; whisk until fully combined.
• Remove 2 tablespoons of the coconut mixture. Whisk with cornstarch in a bowl to make a slurry. Pour back into the coconut mixture. Stir until slurry is evenly distributed.
• Refrigerate until completely chilled, 3 hours to overnight.
• Freeze per manufacturer's directions, 8 hours to overnight.

ROASTED BANANA VEGAN ICE CREAM

Steps:

• Make the Roasted Bananas:
• Preheat the oven to 400°F; position the rack in the middle. Line a shallow baking sheet with parchment paper. In a large bowl, toss the bananas, coconut oil, sugar, and salt. Spread the ingredients on the prepared baking sheet and bake for 10 to 15 minutes, or until caramelized. Transfer to a cooling rack and let cool completely.
• Make the Banana Vegan Ice Cream:
• Pour the coconut and cashew milks in a tall (2-quart or larger) container and set aside. In a small saucepan, combine the sugar and 1/4 (60 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the salt until dissolved.
• Gently pour the sugar mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Add the roasted bananas and use an immersion blender to buzz the mixture until emulsified. Cover and refrigerate the ice cream base until chilled, for 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, "loosen" the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.Pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer, so you can use it to store ice cream. Churn the ice cream until the texture resembles "soft serve."While the ice cream churns, preheat the oven to 300 degrees F; position the rack in the middle. Spread the walnuts on a rimmed baking sheet and toast in the oven for about 5 minutes or until fragrant; transfer the nuts to a bowl to cool. In the last minute of churning, add the toasted walnuts and churn until incorporated. Transfer the ice cream back to its chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately - it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.

VEGAN BANANA ICE CREAM

Steps:

• If using fresh bananas, peel, then arrange in a single layer on a large plate or parchment-lined rimmed baking sheet. Freeze until firm, at least 2 hours or up to overnight.
• Purée frozen bananas in a food processor, scraping bowl as needed, until creamy, 6-8 minutes. Divide ice cream among serving bowls, or freeze in an airtight container at least 2 hours before scooping and serving.
• Do Ahead
• Bananas can be frozen up to 3 months ahead.

VEGAN OR LACTOSE INTOLERANT ICE CREAM

Steps:

• Combine silken tofu, sugar, and salt in a blender; blend until tofu is the consistency of thick cream. Add almond milk and matcha powder; stir with a spoon until well-blended.
• Pour mixture into your ice cream maker and churn according to manufacturer's instructions, 15 to 20 minutes. Transfer to a lidded container.
• Freeze at least 30 minutes before serving.

LINA AND JENS' DELICIOUS VEGAN CHOCOLATE ICE CREAM

Steps:

• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let cool slightly, about 10 minutes.
• Pour aquafaba into the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until fluffy and quadrupled in volume, about 1 minute. Add xanthan gum and beat for 30 seconds. Add confectioners' sugar and vanilla sugar; continue beating until foam is firm and glossy, about 2 minutes more.
• Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container.
• Freeze until firm, 8 hours to overnight.

VEGAN BLUEBERRY COCONUT ICE CREAM

Steps:

• Pulse flax seeds in a coffee grinder until finely ground.
• Combine 1 can coconut milk, blueberries, and lemon juice in a blender; puree until blueberry skins break down completely. Add ground flax seeds, remaining coconut milk, vanilla extract, coconut oil, stevia, xanthan gum, and salt; puree until very smooth.
• Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.

AVOCADO ICE CREAM (VEGAN)

Steps:

• Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
• Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
• Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
• Ice cream can be made 1 week ahead.

MANGO COCONUT ICE CREAM (VEGAN)

Steps:

• Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
• Cut and puree the mangoes.
• Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
• Set the ice cream mixture aside to cool. Freeze overnight.

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.

RAW VEGAN ICE CREAM

Steps:

• In Vita-Mix, blend all ingredients (except cashews and approximately 1/2 the water) until creamy and smooth.
• Add water as needed to keep the mixture circulating through the blender.
• Lastly add the drained cashews and blend till smooth again and a lot of air is whipped into the mixture.
• After that, "chill in the fridge and process in an ice cream maker according to the manufacturer's directions" is the final instruction on the recipe I base mine on. However, I don't have an ice cream maker at the moment, so I just whip it up good in the Vita-Mix and pour it into little cups and freeze as is. If I've put enough coconut oil/butter into the mix, it will be plenty creamy and spoonable out of the freezer.
• VARIATIONS.
• I ALWAYS make chocolate because that's my favorite! -- I add raw cacao powder until it's chocolately enough for me in the coconut and agave mixture.
• Another variation is adding fresh peppermint leaves and stirring in raw cacao nibs for mint chocolate chip.
• You can also add any kind of fruit.
• YOUNG COCONUT MEAT, WHAT'S THAT? These are available at Whole Foods or ethnic grocery stores, generally. The best price on them is at the ethnic stores. In St Lou they range from $1.59 each to $3.99 each for the same kind of coconut depending on where you buy them. These are not the small, brown hairy looking coconuts, but the shaved white big coconuts. The meat inside them is soft and gelatinous. You use a cleaver to cut a small square in the top, and drink the coconut water out with a straw (or dump it into a glass). It's full of electrolytes -- nature's Gatorade. You can also use it in the ice cream instead of filtered water. When the water is emptied out you hack the coconut in half and scoop out the meat. The amount of meat in the coconut varies greatly -- try to pick coconuts that seem heavy for their size. I will drink the water and freeze the meat until I have enough meat to make the recipe and then defrost it while I soak the cashews. It does require some effort especially when you haven't done it before, but it's worth it!
• ENJOY! :).