Vegan Vanilla Bean Ice Cream Recipe

This vegan vanilla bean ice cream recipe is all you'll ever need! Use it as a rich and creamy base for any vegan ice cream you can dream of.

Course Dessert

Diet Vegan

Prep Time 30

Total Time 30

Calories 1897kcal

Author Louisa

Refrigerate the coconut milk for at least 24 hours before making this vegan vanilla bean ice cream recipe. Also, make sure your ice cream maker bowl is in the freezer. (See notes.)
Using a stand mixer, whip the aquafaba on high for about 5 to 7 minutes or until it's fluffy and comes to stiff peaks.
In another bowl, combine the coconut milk (both solid and liquid parts), vanilla bean paste, coconut sugar, and sea salt.
Fold the coconut milk mixture into the whipped aquafaba until combined. Do not over-stir so it does not lose its fluffiness.
Pour the mixture into the ice cream maker and prepare according to the manufacturer's instructions.
Once thick, you can immediately eat your vegan vanilla ice cream or spoon it into a freezer-safe container, cover it tightly, and freeze.
Remove the vegan ice cream from the freezer for 10 to 15 minutes before serving for the perfect scoopable consistency.

The ice cream maker bowl should be frozen solid, or your vegan vanilla bean ice cream will not churn and thicken. The bowl should also be dry before you put it in the freezer, or the frozen water droplets can end up in your ice cream. Finally, do not churn the ice cream mixture too much, or the ice cream will not get as creamy.
To make this vegan vanilla ice cream recipe without an ice cream machine, pour the vanilla ice cream mixture into an ice cube tray, freeze overnight, and blend. If needed, add a splash of vegan milk to reach your desired consistency.
This vegan vanilla ice cream makes the perfect base for different ice cream flavors! Whisk instant coffee or cocoa powder into the coconut milk, swirl strawberry compote before freezing, or add crushed cream sandwich cookies with 5 minutes remaining on the churn.