I scream, you scream, we all scream for soft serve! How does it go? this fluffy, CreamyAnd oh so Classic Vegan soft serve has all the nostalgic goodness you know and love No dairy or ice cream maker required.
only 6 ingredients And the easy way, friends. Let us show you how it’s done!
It starts with a happy accident that we discovered a few years ago. When you mix coconut milk with vanilla extract and then freeze it, some scientific magic (perhaps the alcohol in the vanilla) prevents it from coagulating. strongly. In coconut milk and vanilla, we add a little cashew butter, sugar and sea salt for extra creaminess, sweetness and flavor.
After mixing the sweet, creamy dairy-free milk, we pour it into an ice cube tray and put it in the freezer to await the next ice cream craving.
Once they’re frozen (and the craving for ice cream strikes), coconut vanilla ice cubes are added to a food processor with a little liquid (in the form of almond milk). The result? A Thick, creamy, soft serve-style vanilla ice cream inside minutes!
We hope you love this vegan soft serve! This is:
Creamy
fluffy
sweet
Classic
Easy to make
& very tasty!
Enjoy it with your favorite toppings on a bowl or a cone. Magic shells, caramel sauce, berry compote and hot fudge are some of our favorites! It would be perfect for topping summer cobblers, crisps and cakes (recipe coming soon!).
More no-churn ice cream recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 6 (~1/2 cup serving)
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Ice cubes
- 1 (13.5-oz.) can Full fat coconut milk (Use a smooth, creamy brand // we used Field Day)
- 2 table spoon cashew butter (We love Artisana)
- 1/4 the cup Organic Cane Sugar*
- 1 ½ teaspoon Vanilla extract
- 1/8 teaspoon Sea salt
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Ice Cubes: At least 6 hours before enjoying soft serve, prepare sweetened coconut milk ice cubes.
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For the ice cubes, place the coconut milk, cashew butter, cane sugar, vanilla and salt in a high-speed blender and blend until smooth – about 1 minute. Transfer the mixture to an ice cube tray – this should make ~14-16 standard-sized ice cubes (as the recipe says). Freeze for at least 6 hours.
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Soft serve: In a food processor (our preferred method) or high-speed blender, add all of the coconut milk ice cubes and almond milk (in less than the recipe calls for 2 tablespoons). Pulse or blend until all the ice cubes are completely broken up and you achieve a thick, smooth consistency. You may need to stop and stir a few times to get it moving, or add more almond milk 1 tablespoon (15 mL) at a time until it blends more easily. If using a blender, use the blender’s tamper, pressing down to help blend.
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Enjoy immediately! If storing for later, place in an airtight container and freeze. Once frozen, the texture will be firm, scoopable and creamy but much thicker/icier than fresh soft serve. Let sit for 10 minutes before scooping.
*Loosely adapted from our creamy vegan vanilla ice cream.
*Nutrition information is a rough estimate calculated with less almond milk and without optional ingredients.
Worship: 1 (half cup) serving Calories: 178 Sugars: 11.6 g Protein: 1.8 g Fat: 13.8 g Saturated Fat: 10.9 g Polyunsaturated Fats: 0.5 g Monounsaturated fats: 1.6 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 67 mg Potassium: 130 mg Fiber: 0.1 g Sugar: 9.6 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 11 mg Iron: 0.7 mg