This vegan vanilla ice cream is creamy, with a classic vanilla taste and it’s a great imitation of the real thing. I make it in an ice cream machine using some key plant based ingredients that deliver that milky mouthful taste. This recipe will replace any store bought vegan vanilla ice cream and you can include it in many recipes.
The base for my vegan vanilla ice cream are cashews, evaporated oat milk, evaporated coconut milk, sweetened condensed coconut milk and vegan butter. Make sure to chill the cans of evaporated oat milk, evaporated coconut milk and sweetened condensed coconut milk in the fridge before using them in the ice cream. For best results chill the ice cream mixture in the refrigerator for a couple of hours or overnight before turning it into ice cream. Cold ingredients help the ice cream freeze faster which prevents ice crystals from forming.
I use evaporated oat milk, evaporated coconut milk and sweetened condensed coconut milk from Nature’s Charm brand that I love and use in many other recipes. For the vegan butter I’m using vegan block from Naturli’ which has a really good taste.
My vegan vanilla ice cream is incredibly creamy also thanks to the addition of emulsifier soy lecithin and stabiliser guar gum which prevent ice crystals from forming in the ice cream.
Serve this vanilla ice cream with vegan apple crumble, vegan apple strudel, or caramelised apples, make a milkshake, banana split or affogato al caffe with it, eat it as it is or with a drizzle of vegan hot fudge sauce, vegan Nutella or vegan dulce de leche on top.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious vegan ice cream recipes:
- Vegan Chocolate Ice Cream (and Chocolate Orange Ice Cream)
- Vegan Peanut Butter Cup Ice Cream
- Vegan Biscoff Ice Cream
Vegan Vanilla Ice Cream (GF)
Ingredients
- 120 g cashews
- 120 ml (1/2 cup) evaporated oat milk chilled
- 120 ml (1/2 cup) evaporated coconut milk chilled
- 400 ml (1 2/3 cup) cold water
- 220 g sweetened condensed coconut milk chilled
- 60 g (4 tbsp) vegan butter
- 1/8 tsp salt
- 5 tbsp vanilla extract
- 1/3 tsp soy lecithin
- 1/4 tsp guar gum
Instructions
- Make sure to put the ice cream maker container in the freezer at least 12 hours before you start making the ice cream. For best result chill in the freezer also the container in which you will store the ice cream.
- Add all ingredients for the ice cream in a blender and mix well together. Make sure the mixture is really smooth.
- For best results chill the mixture in the refrigerator for a couple of hours or overnight before proceeding.
- Take the mixture out of the refrigerator and give it a stir. When the ice cream machine is running, pour the mixture into the ice cream machine. Churn according to the directions.
- After ice cream is made in the ice cream machine, take it out and transfer it to a freezer-safe container. Seal it and put it in the freezer for a couple of hours so that the ice cream hardens even more.
- Serve this vanilla ice cream with vegan apple crumble, vegan apple strudel, or caramelised apples, make a milkshake, banana split or affogato al caffe with it, eat it as it is or with a drizzle of vegan hot fudge sauce, vegan Nutella or vegan dulce de leche on top.
