Easy Vegan Vanilla Ice Cream
Easy Vegan Vanilla Ice Cream is the best dairy-free ice cream recipe ever! Made with just 3 simple ingredients and ready in 30 minutes, this ice cream is ready to eat straight from the ice cream maker.
Looking for an easy ice cream recipe? With no annoying freezer time or extra ingredients? You’ve just found the BEST ice cream recipe! It’s a simple, no-fail, 30-minute sweet treat everyone will enjoy. Easy Vegan Vanilla Ice Cream is super creamy, has the classic vanilla taste, is allergy-friendly using coconut milk, and is perfect for summertime!
HOW TO MAKE IT:
Remove the freezer bowl from the freezer (being frozen for at least 12 hours) and place it in the ice cream machine. Place the mixing arm in the freezer bowl and lastly, place the lid on the base.
In a mixing bowl combine two cans of coconut milk (the thicker the cream, the better!), vanilla extract, and cane sugar. Using a whisk, stir until well combined.
Turn the ice cream machine on. While the mixing arm is turning, slowly pour the coconut milk mixture into the ice cream machine. Let turn for about 30 minutes or until the ice cream has doubled in size and is creamy, fluffy, and has the texture of ice cream.
Remove from the ice cream machine and serve.
If using the ice cream for later use, promptly place in a glass container with a cover and place in the freezer.
TIPS:
Keeping the freezer bowl in the freezer at all times makes having this ice cream ready in a pinch! Using the freezer bowl at room temperature will result in making poor ice cream!
Add the coconut milk mixture to the ice cream machine as the mixing arm is turning. Pouring the mixture in while in the ‘off’ position will result in some of the mixture basically cementing itself to the bottom and side of the freezer bowl. Follow the directions!
We love eating this ice cream as soon as it’s done turning, but if you have a party planned and need to make this ice cream ahead of time, it will still turn out! Keeping this ice cream in the freezer (in a covered container) works great! It will keep nicely for up to 4 days. And when scooped out, it’s still creamy and smooth!
HOW TO SERVE:
In an ice cream cone
On top of waffles (makes Sunday morning breakfast THAT much better!) Waffle #1 and Waffle #2 option.
With Vegan Carrot Cake
Make a batch of Soft and Chewy Chocolate Chip Cookies and create an ice cream sandwich!
- 2 11.5 oz canned coconut milk (full-fat not lite)
- 1 cup cane sugar
- 2 tsp vanilla extract
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Remove the freezer bowl (for the ice cream machine…see above) from the freezer (being frozen for at least 12 hours…see tips above) and place it in the ice cream machine. Place the mixing arm in the freezer bowl and lastly, place the lid on the base.
-
In a mixing bowl, combine two cans of coconut milk (the thicker the cream, the better!), vanilla extract, and cane sugar. Using a whisk, stir until well combined.
-
Turn the ice cream machine on. While the mixing arm is turning, slowly pour the coconut milk mixture into the ice cream machine. Let turn for about 30 minutes or until the ice cream has doubled in size and is creamy, fluffy, and has the texture of ice cream.
-
Remove from the ice cream machine and serve.
Can serve right from the ice cream machine OR if making for late use, store in a glass container with a lid and place in the freezer.
