CREAMY VEGAN VANILLA ICE CREAM
Vegan vanilla ice cream that's creamy, perfectly sweet, and easy to make! Just 6 ingredients and simple methods required for this dreamy dessert!
Provided by Minimalist Baker
Categories Dessert
Time 3h
Number Of Ingredients 7
Steps:
- The day before use, place your ice cream churning bowl in the freezer to properly chill.
- To a high-speed blender, add coconut milk, cashew butter, maple syrup, organic cane sugar, vanilla, xanthan gum, and olive or avocado oil (optional). Blend for 1 minute or until completely creamy and smooth, scraping down sides as needed.
- Transfer mixture to the refrigerator to chill for ~30 minutes (or up to overnight) or until it's at least room temperature or cooler (you don't want to add it to the ice cream maker warm).
- Add the slightly chilled mixture to ice cream maker and churn according to manufacturer's instructions - ours took exactly 30 minutes. It should look like thick soft serve (see photo).
- Once churned, transfer the ice cream to a large freezer-safe container and smooth with a spoon. Top with parchment paper and freeze for at least 2 hours or until firm.
- Set out for 10-15 minutes before serving to soften slightly. Store in the freezer well covered for up to 1 month.
Nutrition Facts : ServingSize 1 half-cup serving, Calories 239 kcal, Carbohydrate 16.1 g, Protein 2.5 g, Fat 18.6 g, SaturatedFat 13.1 g, Sodium 24 mg, Fiber 0.3 g, Sugar 13 g
VEGAN VANILLA ICE CREAM RECIPE
Vegan Vanilla Ice Cream Recipe: this homemade vegan ice cream recipe is easy, rich 'n creamy. The best vegan vanilla ice cream-incredible vanilla flavor, made with simple ingredients. Dairy-Free.
Provided by Demeter | Beaming Baker
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- The day before, freeze your freezer bowl according to your ice cream maker's instructions. This is the ice cream maker I use.
- Add all ingredients except the vanilla bean pod into a food processor.
- Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the food processor. Save the pod for another recipe.
- Cover the food processor and blend until smooth and well mixed. Scrape down the sides of the processor as needed.
- Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
- Enjoy immediately if you like super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.
- Vanilla vegan ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.
THE BEST VEGAN VANILLA ICE CREAM RECIPE BY TASTY
Here's what you need: cashews, water, organic sugar, cocoa butter, coconut oil, salt, coconut milk, vanilla extract, vanilla bean, ice cream maker
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 462 calories, Carbohydrate 29 grams, Fat 37 grams, Fiber 1 gram, Protein 6 grams, Sugar 19 grams
VANILLA SOY ICE CREAM
This is a great frozen treat, especially for people who can't tolerate dairy. It tastes like old-fashioned vanilla ice cream... really! Give it a try! Prep time includes time to chill.
Provided by Kree6528
Categories Frozen Desserts
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
- Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.
- Add the vanilla extract.
- Gently heat the mixture until it thickens.
- Let the mixture cool in the refrigerator for 3-4 hours.
- Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
- Note: I'm not sure exactly how much ice cream this yields, but I made it in my 1 1/2 quart ice cream maker and there was room to spare!
Nutrition Facts : Calories 237.1, Fat 6.2, SaturatedFat 1.7, Cholesterol 166, Sodium 70.1, Carbohydrate 38.9, Fiber 0.7, Sugar 34.4, Protein 6.4
VEGAN VANILLA ICE CREAM
This vegan ice cream is actually easier and faster to make than the cream-and-egg version: There's no extended time spent over the stove awaiting the moment the custard thickens and no reason to worry that you'll scramble the eggs. Infusing the milk with vanilla bean adds great flavor but can be skipped in a pinch. Try it with some of my favorite mix-ins, listed below.
Provided by Amy Chaplin
Categories dessert
Time 2h50m
Yield about 3 1/2 cups
Number Of Ingredients 5
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
Make and share this Vegan Vanilla Ice Cream recipe from Food.com.
Provided by Seebee
Categories Frozen Desserts
Time 30m
Yield 1 1/2 quarts
Number Of Ingredients 8
Steps:
- In a small saucepan, place the water and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes.
- In a food processor, process the tofu and vegetable oil to a smooth puree.
- Add the dissolved agar-agar mixture, soy milk, sweetener, and vanilla, and process for 1-2 minutes or until very smooth and creamy.
- Taste and add additional sweetener or vanilla, if desired.
- Transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions.
- (Or, if you don't have an ice cream maker, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temp).
Nutrition Facts : Calories 1106.9, Fat 31, SaturatedFat 4.2, Sodium 1197.2, Carbohydrate 159.8, Fiber 1.9, Sugar 149.4, Protein 41.5
VEGAN VANILLA ICE CREAM
Indulge in our dairy-free and egg-free vanilla ice cream, the perfect dessert for summer as part of a vegan menu. Serve on its own or try with fresh berries
Provided by Anna Glover
Categories Dessert, Treat
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220 calories, Fat 13 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Protein 1 grams protein, Sodium 0.5 milligram of sodium
HOMEMADE SOY VANILLA ICE CREAM
Need a healthier alternative to regular ice cream that is easy to make? My family (including the meat and dairy lovers) loved this ice cream, and no one would have known that it didn't have milk or eggs! You can top it however you want, and experiment with the ingredients (we've made blackberry ice cream, strawberry ice cream, healthy chocolate chip cookie dough ice cream, healthy or "fake" butterfinger ice cream), etc.! You can make blizzards (aka Frosty or shake) by briefly blending it a bit in a blender. This recipe is perfect for experimenting!
Provided by Glorify.Jehovah
Categories Frozen Desserts
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour all the ingredients into an ice cream maker.
- Follow the instructions on your ice cream maker, and put it in the freezer. You can store it in any container (I used plastic).
Nutrition Facts : Calories 199.3, Fat 1.2, SaturatedFat 0.1, Sodium 36.1, Carbohydrate 46, Fiber 0.8, Sugar 41.3, Protein 2.7
VEGAN VANILLA ICE CREAM
I've been making this ice cream for the last couple of years. Way back when in my New York days, my raw food friends turned me on to the fact that cashews make an amazing substitute for dairy. http://www.elanaspantry.com/vegan-vanilla-ice-cream/
Provided by Elanas Pantry
Categories Frozen Desserts
Time 10m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine all ingredients and blend on high speed.
- Pour mixture into an ice cream maker and process according to instructions.
- Serve.
Nutrition Facts : Calories 206, Fat 15.9, SaturatedFat 3.1, Sodium 367.2, Carbohydrate 11.6, Fiber 1, Sugar 2.1, Protein 5.2
SOY VANILLA ICE CREAM
Provided by Ania Catalano
Categories Ice Cream Machine Soy Dessert Vegetarian Kid-Friendly Wheat/Gluten-Free Frozen Dessert Vanilla Vegan Kidney Friendly Pescatarian Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Heat the soy creamer, 1 1/2 cups of the soy milk, the vanilla bean, and vanilla seeds in a saucepan until the mixture comes to a boil. Remove the pan from the heat and allow the vanilla bean to steep in the milk mixture for 20 minutes. While the mixture is cooling, prepare a slurry by mixing together the remaining 1/2 cup soy milk with the arrowroot powder. Add the agave nectar to the milk mixture and return to a boil. Decrease the heat and whisk in the slurry. Continue whisking until the mixture just begins to thicken. Remove from the heat and whisk in the xanthan gum. Let cool to room temperature, then refrigerate for several hours or overnight until cold. Remove the vanilla bean and freeze in the ice cream maker according to the manufacturer's directions.
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