Cool off with our Creamy Vegan Vanilla Ice Cream, a simple yet luxurious treat that’s perfect for any hot day or dessert craving. This recipe combines the richness of vegan condensed milk and coconut milk with the classic flavor of vanilla, creating a smooth and delightful ice cream. Don’t forget to share this recipe with your friends and bookmark our site for more refreshing and vegan-friendly desserts!
Ingredients
- 520 ml (2 ⅕ cups) soy or oat milk
- 100 g (½ cup) granulated sugar
- 45 g (⅓ cup) cornstarch or arrowroot starch
- 1 vanilla pod
- ¼ teaspoon sea salt
- 200 g (7 oz) vegan condensed milk
- 200 g (7 oz) full-fat canned coconut milk or coconut cream
- 1 tablespoon vanilla extract
Instructions
- Prep the Ice Cream Maker: Freeze the ice cream bowl from your machine for 12-24 hours before making the ice cream.
- Cook the Custard Base: Combine soy milk, sugar, and cornstarch in a saucepan. Split the vanilla pod, scrape out seeds, and add both seeds and pod to the pan. Cook over medium heat, whisking, until thickened (about 5 minutes). Remove the vanilla pod and stir in sea salt. Cool for 10 minutes, then refrigerate for 1 hour.
- Mix the Ice Cream: In a large bowl, whisk together vegan condensed milk, coconut milk, and vanilla extract. Add the chilled custard and whisk to combine.
- Churn the Ice Cream: Pour the mixture into the ice cream maker and churn as per manufacturer’s instructions (usually 30-40 minutes).
- Freeze to Set: Transfer to a loaf pan, cover, and freeze for at least 2 hours.
Enjoy this Creamy Vegan Vanilla Ice Cream and share the delight of homemade frozen treats. For more vegan dessert recipes, make sure to bookmark our site!
