Description
Indulge in this creamy and decadent Vegan Vanilla Ice Cream recipe that’s free of nuts and bananas. With a rich and luscious texture, this dairy-free treat is perfect for anyone craving a cool and refreshing dessert.
Ingredients
Units
Scale
Vegan Vanilla Ice Cream:
- 2 1/2 cups (625ml) unsweetened vegan heavy cream or vegan whipping cream
- 1/2 cup (125ml) unsweetened dairy-free milk
- 1/2 cup (100g) sugar
- 4 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- 24 hours before starting: Place the ice cream maker’s bowl into the freezer.
- Mixing Ice Cream Base: Whisk together vegan heavy cream, dairy-free milk, sugar, vanilla extract, and salt until sugar dissolves.
- Churning Process: Transfer the ice cream bowl to the machine, pour the mixture, and churn until soft-serve consistency is reached (about 15 minutes).
- Freezing: For firmer ice cream, transfer to a container and freeze for 4-6 hours.
Notes
- Use unsweetened, unflavoured dairy-free milk for better control of flavor.
- Churning time varies based on equipment and bowl freezing time.
- Store ice cream airtight, with plastic wrap directly on the surface.
- Softening stuck ice cream gently before mixing back in ensures smooth texture.
- Allow ice cream to sit out briefly before scooping for best texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 10g
- Sodium: 65mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
