Vegan Vanilla Ice Cream
This easy vegan vanilla ice cream is made with vanilla beans and vanilla extract. It's rich, creamy, and the perfect base for many ice cream flavors!
Calories 230kcal
Ingredients
- 2 cans coconut milk, refrigerated
- 3/4 cup vanilla creamer
- 1/4 cup sugar
- 1 tbsp vanilla extract
- 2 vanilla bean pods, scraped
Instructions
- Chill the ice cream maker bowl in the freezer overnight.
- Add the ingredients to the blender and blend until smooth and creamy.
- Chill in the fridge for at least 30 minutes so the mixture is not warm when you add it to the ice cream maker.
- Churn according to the manufacturer’s instructions.
- Serve immediately or transfer to a freezer-safe container for a firmer ice cream.
- For easier scooping, take the vegan vanilla ice cream out of the freezer at least 10 minutes before serving. Store in the freezer for up to 2 weeks.
Notes
- The ice cream maker bowl should be completely chilled for the ice cream to firm up. Refrigerating the cans of coconut milk beforehand will also help the ice cream freeze faster when you make it.
- Vanilla ice cream is never boring! Serve this dairy-free vanilla ice cream with anything from a peanut butter drizzle, date caramel, sliced almonds, crushed double chocolate chip cookies, or strawberry compote.
- This vanilla coconut ice cream has a soft serve consistency after churning. For a more scoopable texture, freeze it for a few hours before serving.
Nutrition
Calories: 230kcal | Carbohydrates: 51g | Protein: 0.01g | Fat: 0.2g | Sodium: 2mg | Potassium: 20mg | Sugar: 52g | Calcium: 2mg | Iron: 0.1mg