only 4 ingredients to do The best vegan vanilla ice cream! This homemade ice cream recipe is easy to make, super rich and creamy- the best ice cream I’ve ever tasted, vegan or not!
A lot of homemade vegan ice cream is made with coconut milk or coconut cream, and while I love them, strong coconut flavor isn’t always what you want in ice cream. I wanted to make a vegan vanilla ice cream that was fairly neutral in flavor, yet incredibly delicious. So this vanilla ice cream recipe is made with cashews (which make it super rich), plant-based milk of choice (I used oat milk), sugar, and vanilla extract or vanilla bean paste. The texture and richness is similar to Ben & Jerry’s or Hazen Daze, but it’s completely dairy free!
You will need an ice cream maker to make this recipe. I love this one, which works very well and is easy to use! Just freeze the bowl overnight (I always store mine in the fridge so it’s ready to go). Then add the ice cream base, and press the button to churn. After 25 minutes you will have perfectly fluffy ice cream.
If you don’t have an ice cream machine, stay tuned, because I’ll be sharing my no-churn recipe next week! Let me know in the comments any other vegan ice cream recipes you’d like me to share next!
How to make the best vegan vanilla ice cream:
Softening cashews (optional):
First soften the cashews to help blend. If you have a high-powered blender, you can skip this step, but if you don’t, this step is critical to getting smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water and boil for about 10 minutes until the cashews are very tender. Wash the cashews before using.
To make the ice cream:
Prepare your ice cream maker by following the instructions for your machine.
Add cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape down the sides if necessary. Make sure the cashews are completely incorporated and no bits remain.
Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy now…
Or for a firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the refrigerator for up to two weeks.
This vegan vanilla ice cream…
- Easy to make with just 4 ingredients!
- Extra rich and creamy.
- The most delicious vanilla ice cream you will ever try!
More delicious vegan ice cream recipes:
The best vegan strawberry ice cream
The best vegan pistachio ice cream
How to Make Ice Cream in a Blender
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Hungry!
Sam Turnbull
Print recipe
Vegan Vanilla Ice Cream (Cashew Base)
Just 4 ingredients to make the best vegan vanilla ice cream! This homemade ice cream recipe is easy to make, super rich and creamy- the best ice cream I’ve ever tasted, vegan or not!
Serving: 6 (Makes about 3 cups or 1 ½ pints)
Calories: 305kcal
Materials
- 1 ½ the cup raw cashews (softened if necessary, see step 1)
- 1 ½ the cup Plant-based milk (such as oats or soy)
- ¾ the cup white sugar
- 2 teaspoon Vanilla extract or vanilla bean paste
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instructions
Softening cashews (optional):
-
First soften the cashews to help blend. If you have a high-powered blender, you can skip this step, but if you don’t, this step is critical to getting smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water and boil for about 10 minutes until the cashews are very tender. Wash the cashews before using.
To make the ice cream:
-
Prepare your ice cream maker following the manufacturer’s instructions. I have this Cuisinart ice cream maker that I love. (See note if you don’t have an ice cream machine).
-
Add cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape down the sides if necessary. Make sure the cashews are completely incorporated and no bits remain. Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for a firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the refrigerator for up to two weeks.
Comment
No Ice Cream Maker Technique: If you don’t have an ice cream machine, make the ice cream base as directed and then follow the directions for making ice cream in a blender.
nutrition
Worship: 1Servings (recipe makes 6 servings) | Calories: 305kcal | Sugars: 37g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fats: 3g | Monounsaturated fats: 8g | Sodium: 34mg | Potassium: 299mg | Fiber: 1g | Sugar: 29g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg