Vegan Ice Cream
This vanilla vegan ice cream recipe is rich, creamy, and incredibly easy to make with only 5 ingredients!
I’ve made many vegan ice cream recipes over the years—even chocolate avocado ice cream! Yet somehow, I never made my favourite flavour: vanilla bean.
Yes friends, I’m that girl who loves vanilla ice cream. In a world with thousands of ice cream flavours, my top choice is vanilla bean. Something about that classic flavour gets me every time—especially when it’s this vegan ice cream, which has the most fabulously rich cashew and coconut base.
Why You’ll Love This Vegan Ice Cream Recipe
- Creamy and smooth. Some vegan ice creams have a texture that’s thin and flat, but the cashew and coconut ensure that this recipe is super rich, decadent, and creamy.
- Easy to make. Skipping the egg-based custard makes this ice cream easier to make than the classic version. Woo hoo!
- Incredible flavour. Real vanilla extract or bean makes all the difference here. A true vanilla ice cream like this one is a real treat.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cashews – Soaking the cashews overnight is essential, as this allows them to puree into a completely smooth mixture. If you forget, you can boil the cashews with just enough water to cover them for 5 minutes. Drain, cool, and proceed!
- Coconut Milk –Use full-fat coconut milk, not lite or coconut milk powder.
- Vanilla – Vanilla bean paste is my go-to for this recipe because I love flecks of vanilla bean in my ice cream. You can also use a few vanilla beans or vanilla extract in equal amounts.
- Sugar – If you want a slightly less sweet ice cream, use ½ cup.
- Sea salt – A pinch of sea salt is a flavour enhancer and balances the sweetness.
How to Make Vegan Ice Cream
- Prepare. Soak the cashews and freeze your ice cream maker drum ahead of time.
- Make the ice cream mixture. Blend all of the ingredients until completely smooth.
- Chill. Refrigerate the ice cream mixture for at least 4 hours.
- Churn the ice cream. Follow the instructions for your ice cream machine.
- Freeze. Transfer the ice cream into a container or loaf pan. Cover and freeze for at least 4 hours.
- Serve. Let the ice cream sit at room temperature for 5 minutes, then scoop and serve.
Tips for Success
- Freeze the ice cream maker drum ahead of time. I freeze it for at least 7 hours, but 24 hours is best. It can be tempting to shorten this time but it’s necessarily to get the mixture cold enough to turn it into ice cream. I just leave my base in the freezer, which means it’s always ready!
- Don’t skip chilling the ice cream mixture. I also tested this recipe with not chilling at all, chilling for 10 minutes, and chilling overnight. Chilling for at least 4 hours makes a difference—the vegan ice cream is creamier, freezes faster in the ice cream maker, and is even easier to scoop.
- Make sure the room is cold. If you live in a hot climate like I do, I recommend doing this in the coolest part of your house or turning on your AC if you have one. This ensures the mixture solidifies properly.
- Try some add-ins. Swirl jam, caramel, chopped peanut butter cups, and other add-ins into the soft ice cream after adding it to the storage container, but before freezing.
My Favourite Ways to Serve Vegan Ice Cream
- With a (generous!) drizzle of easy vegan caramel sauce
- Sprinkled with pumpkin granola on top
- Sandwiched between two air fryer chocolate chip cookies
- Scooped on top of warm slice of vegan apple pie
How to Store
Cover this vegan ice cream very tightly to prevent ice particles from forming. It will keep in the freezer for up to 2 weeks.
More Vegan Ice Cream Recipes
- Peanut Butter Ice Cream
- Grilled Peaches with Coconut Ice Cream
- Vegan Mango Ice Cream (3 Ingredients)
- 2-Ingredient Vegan Blueberry Ice Cream
- Vegan Strawberry Coconut Ice Cream (No Churn)
Enjoy friends! If you make this vegan ice cream recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Ice Cream
This vanilla vegan ice cream recipe is rich, creamy, and incredibly easy to make with only 5 simple ingredients. You're going to love it!
Ingredients
- 1 cup raw cashews soaked in water overnight or boiled for 5 minutes*, drained
- 2 cans of full fat coconut milk , (two 13.4 ounce cans)
- 1 tablespoon vanilla bean paste , or extract or 1 vanilla bean
- ⅔ cup cane sugar , or other organic granulated sugar
- ½ teaspoon sea salt
Instructions
- Ensure your cashews are completely soaked from before. Also ensure your ice cream maker freezer base is in the freezer for at least 7 to 24 hours before (preferably 24 hours) . If you just keep it in your freezer, then it’s always ready!
- In a high speed blender, blend the soaked cashews, coconut milk, vanilla bean paste, cane sugar and the sea salt together until completely smooth, about 2-4 minutes on high speed depending on your blender. You want to ensure it’s 100% smooth, so feel free to blend longer until you’re sure all the cashews are blended out. If that means you need to blend longer, definitely blend until fully smooth.
- Pour mixture into a bowl, container or leave in the blender and cover. Sometimes the mixture can get hot while blending. Place it in the fridge for 4 hours in the coldest spot, up to 2 days if you don't plan to make the ice cream immediately.
- Remove from the fridge. Set up your ice cream machine and place the ice cream maker freezer base into the machine and pour the ice cream mixture in. Prepare according to manufacturer settings, for about 20-25 minutes of churning. The mixture should be thick and smooth. If you're not using an ice cream maker, check out my chocolate avocado post for no churn instructions.
- Scoop the soft serve ice cream into a container (I use a loaf pan) and smooth down. Place plastic wrap or a reusable wrap or parchment or wax paper flat against the ice cream, then wrap the outside of the pan too. You want to ensure it's all protected from ice crystals. Place in the freezer for at least 4 hours to set up, even overnight if you desire. You can also enjoy it immediately like soft serve!
- After at least 4 hours in the freezer, remove container from freezer and allow it to sit for at least 5 minutes on the counter (like you would store bought ice cream). Scoop, serve and enjoy!
Notes
Ice cream making Tips & FAQ
- You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.
- I used an ice cream maker to make this recipe. Ensure your ice cream maker base is ready! It can be tempting to shorten this time but it’s necessarily to get the mixture cold enough to turn it into ice cream. I just leave my base in the freezer, which means it’s always ready!
- It’s important to use full fat coconut milk. Don’t use lite. Also remember we are using the full can of coconut milk. Also, do not substitute coconut milk powder. It isn’t creamy enough and will result in icy ice cream.
- Don’t rush your ice cream base (the actual mixture) chilling time. I made it after 10 minutes in the freezer, and after a few hours in the fridge and after whole night in the fridge. The last two were far more creamy, set much faster in the ice cream maker, and were much easier to scoop. I highly recommend chilling the cashew cream for the right length of time.
- If you live in a hot climate (like I do) I recommend doing this in the coolest part of your house or turning on your AC if you have one. This ensures the mixture solidifies properly.
- Always cover your finished ice cream as per the recipe, otherwise ice particles will form in it and result in some small ice chunks.
- If you’re not using an ice cream maker; follow my tips from my chocolate avocado ice cream to get the best texture.
- Cover this vegan ice cream very tightly to prevent ice particles from forming. It will keep in the freezer for up to 2 weeks.
Calories: 170kcal, Carbohydrates: 13g, Protein: 2g, Fat: 14g, Saturated Fat: 10g, Sodium: 80mg, Potassium: 160mg, Fiber: 1g, Sugar: 9g, Vitamin C: 1mg, Calcium: 12mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hi Jessica, I just found your site and recipes. I was looking for a recipe to make vegan ice cream that wasn’t too complicated and yours seem awesom. Can I use almonds instead of cashews?
Haven’t tried this yet but was wondering, can a can of coconut cream be used instead of the full-fat coconut milk? Would it make it more creamier tasting?
Yes you can use that! It would only make it even creamier in a good way! 😊
This recipe is delicious as is. No changes at all. However, I discovered that I can use this mixture, before it’s turned into ice cream, as a dessert topping. I had my container of mixture in my refrigerator and it had solidified almost like a whipped cream. I was having dessert the other night of a bowl of berries and decided to just plop some of this on top. It was fabulous! In the future I will halve this recipe and just keep it in the fridge to have on hand as a dessert topping. I can see it working well as a topping for a cream pie, too. Thanks for another great and simple recipe!
Is it possible to sub the vanilla extract for any other flavor extract to make a different flavored ice cream?
Hi Carrie,
Yes for sure!!
Thank you for your reply! if i were to use tiny chopped cashew piece instead of whole pieces, would the best way to measure it be in grams?
Hi Carrie,
Yes for sure! I do that sometimes too and measure in grams!
1 cup cashews is about 150grams
You have recipes, but you didn’t say how to make vegan ice cream. How do you prepare the ingredients?
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Hi Helen it looks like you passed the recipe card by accident (it’s right above the comments). Alternatively just click jump to recipe at the top of this page to take you to the recipe!
Hi Jessica, do you know how long the shelf life is for this recipe?
Hi Lasie,
It all depends on your freezer and how you store it! If your freezer doesn’t cause freezer burn easily and you store it in an ice cream container you should get a good 1-2 months out of it!
Is it possible to sub the cashews with something else? Nut and dairy allergy.
Hi Elaine,
I haven’t tried it but I know Silken tofu may work well here!
I’ve been playing with my new ice cream maker and had to try this one! It is very rich and has a great texture even if it’s been in the freezer for a while. I love to just go scoop out a portion and not have to wait… and this seems to fill the bill with my freezer setting!
Thanks for a great recipe.
I’d really be interested in others without coconut milk or only partially coconut milk., too.
Hi Jessica, this sounds delicious! What do you suggest if I want to make coffee flavored ice-cream? I have both organic beans and instant.
Hi Mimi,
Thanks! Here you go:
1/4 cup coarsely ground coffee beans or 2-3 tablespoons instant coffee powder (adjust to taste)
For instant coffee powder – just blend that in and blend it in well! OR, If you’re using coffee beans, place them in a coffee filter or a mesh bag and tie it securely. Submerge the coffee filter or bag in the milk separately first. Let it steep for about 30 minutes, stirring occasionally. Remove the coffee filter or bag (if using beans) and strain the mixture through a fine-mesh sieve to remove any coffee grounds or solids. Enjoy!
Hi, this is great so thanks. Can I ask (Im in New Zealand), it says 16 servings, is that a standard ice cream scoop ( approx 65-70g)
Thanks
Hi Dave!
Thanks so much you’re so welcome! Ah I’m not sure the exact scoop measurements but you can weigh it all out (your amount) then weigh out how much scoops into the standard ice cream scoop, and divide to see how much you get total! I hope this helps and it’ll be way more accurate!