This Dairy Free Vanilla Ice Cream has a smooth and creamy texture right out of the ice cream maker! It takes about 5 minutes to prepare, and you only need 6 simple ingredients to make it.
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Why You'll Love This Recipe
This is the BEST Vegan Vanilla Ice Cream recipe! It has a sweet vanilla flavor and even though I used a coconut milk base, it does not have a strong coconut flavor thanks to the addition of homemade cashew milk.
You don't actually have to make cashew milk, just soak the raw cashews, drain, and add to the blender with water and the rest of the ice cream ingredients!
Unlike traditional ice cream recipes, this recipe is lower in sugar, dairy-free, and much healthier than anything you'll find in the grocery store!
Just blend, churn, and enjoy your homemade ice cream in less than an hour!
If you love making your own ice cream, check out my Dairy-Free Strawberry Ice Cream and my Chocolate Nice Cream recipe!
🍴Ingredient Notes
- Full Fat Coconut Milk - For a creamy consistency, I love using full fat coconut milk as a dairy free alternative to heavy cream or milk. I like the brand Native Forest because it does not contain guar gum.
- Filtered Water - To create your own cashew milk as the base for this ice cream, I blend water with the soaked cashews.
- Raw Cashews - You'll need to soak them in water for 1-2 hours. Drain the water then add them to the blender with the rest of the ingredients.
- Pure Maple Syrup - I would not recommend swapping for any other sweeteners.
- Coconut Sugar - The coconut sugar gives the ice cream a delicious flavor. Feel free to add more if you want it sweeter.
- Vanilla Paste - For a strong vanilla flavor, I used vanilla paste, but you can swap for a high-quality vanilla extract.
- Salt - Just a pinch brings all the flavors together! Any salt will work, but I prefer using sea salt.
🍴Step by Step Instructions
Step 1: Soak Cashews
Start by soaking the cashews in filtered water for 1-2 hours. When they're done soaking, drain the water.
Step 2: Add Ingredients into Blender
Next, add soaked cashews, fresh filtered water, full-fat coconut milk, maple syrup, coconut sugar, vanilla paste, and salt into a blender.
Step 3: Blend Ice Cream Mixture
Blend the mixture on high for about 60-90 seconds then turn to a low setting and blend for about 15 seconds to remove foamy bubbles on the top.
Step 4: Churn Ice Cream
Pour the vanilla ice cream mixture into the ice cream maker and churn for about 20-25 minutes.
Step 5: Freeze Vanilla Ice Cream
Finally, transfer the ice cream mixture to a freezer safe container and store in the refrigerator until you're ready to serve!
Expert Tips
- When it comes out of the ice cream maker it has more of a soft serve consistency, but you can transfer it into a container and freeze for 30-60 minutes for firmer consistency.
- The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 24 hours prior to making the ice cream.
- On a hot summer day this ice cream will melt quickly once removed from the ice cream maker. I recommend freezing longer so it can harden before scooping.
- For best results, I recommend using an electric ice cream maker, but you can use a no churn method by freezing the mixture for 6-8 hours or overnight.
Helpful Kitchen Tools
Ice Cream Maker
For this recipe, I used the Cuisinart Ice Cream Maker which works great! My husband and I have been using this ice cream maker for years.
You can use it for dairy-free ice cream or traditional dairy ice cream recipes.
Blender
To create a smooth and creamy consistency, I recommend using a high speed blender.
I have the Vitamix A3300 Ascent Series Smart Blender and it's my most used appliance in the kitchen.
Ice Cream Scooper
To achieve the perfect ice cream scoop, I suggest using an ice cream scooper instead of a spoon.
Ice Cream Toppings & Mix In's
If you're planning on churning in an ingredient like chocolate chips, don't pour it into the ice cream machine until the last minute or two.
You can also fold it in with a spatula once the ice cream has finished churning.
- Dark Chocolate Bar, Roughly Chopped
- Fresh Fruit
- Peanut Butter Cups or Almond Butter Cups
- Chocolate Chips - Dark Chocolate or White Chocolate!
- Melted Chocolate - Melt chocolate chips with a little coconut oil to create your own chocolate sauce! (AKA magic shell!) Pour over ice cream and watch it instantly freeze!
- Chopped Nuts like almonds, walnuts, or peanuts.
- Shredded Coconut or Toasted Coconut
- Coconut Whipped Cream - My homemade recipe is so easy!
And there is nothing better than a scoop of vanilla ice cream on top of a warm brownie!
How to store leftovers
Store leftover ice cream in an airtight container in the freezer. If the container does not have a cover, it will get freezer burn.
Leave the ice cream at room temperature for about 10-15 minutes before serving.
More Dairy-Free Ice Cream Recipes!
After you make this Dairy Free Vanilla Ice Cream, make sure to leave a comment & rate the recipe below!
Recipe Card
Dairy-Free Vanilla Ice Cream Recipe
Equipment
- 1 High Speed Blender I used a Vitamix Blender, but any blender will work!
- 1 Ice Cream Maker I used the Cuisinart 1.5 quart ice cream maker.
Ingredients
- 13.5 Ounces Full Fat Coconut Milk
- 1 Cup Filtered Water
- ½ Cup Raw Cashews You'll need to soak them in water for 1-2 hours.
- ¼ Cup Pure Maple Syrup
- 1 Tablespoon Coconut Sugar
- 1+½ Tablespoons Vanilla Paste You can swap for a high-quality vanilla extract.
- ¼ Teaspoon Salt
Instructions
- Start by soaking the cashews in filtered water for 1-2 hours. When they're done soaking, drain the water.
- Next, add soaked cashews, fresh filtered water, full fat coconut milk, maple syrup, coconut sugar, vanilla paste, and salt into a blender.
- Blend the mixture on high for about 60-90 seconds then turn to a low setting and blend for about 15 seconds to remove foamy bubbles on the top.
- Pour the vanilla ice cream mixture into the ice cream maker and churn for about 20-25 minutes.
- Finally, transfer the ice cream mixture to a freezer safe container and store in the refrigerator until you're ready to serve!
Notes
Expert Tips
- When it comes out of the ice cream maker it has more of a soft serve consistency, but you can transfer it into a container and freeze for 30-60 minutes for firmer consistency.
- The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 24 hours prior to making the ice cream.
- On a hot summer day this ice cream will melt quickly once removed from the ice cream maker. I recommend freezing longer so it can harden before scooping.
- For best results, I recommend using an electric ice cream maker, but you can use a no churn method by freezing the mixture for 6-8 hours or overnight.
How to Store Leftovers
Store leftover ice cream in an airtight container in the freezer. If the container does not have a cover, it will get freezer burn. Leave the ice cream at room temperature for about 10-15 minutes before serving. ** See full post for more information and step by step photos!Nutrition
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