Table of contents
- Vegan Ice Cream That’s Rich and Creamy
- What You’ll Love About This Vegan Ice Cream Recipe
- Vegan Ice Cream5 simple ingredients
- Non-Dairy Eats to Enjoy
- Vegan Ice CreamCommonly Asked Questions
- Try this Mint Chip Ice Cream
Vegan Ice Cream That’s Rich and Creamy
Nothingscreams summer like ice cream. Once the temps go up, the freezer gets loaded with all the favorite flavors. Vanilla bean ice cream for me, Mint chip ice cream for Hubby,cookies ‘n cream for the Littles, and Chocolate ice cream for all.
But recently, several friends have announced their search for egg-free, dairy-free, vegan, or gluten-free treats. Though our family isn’t vegan, we have plenty of family and friends who are. If they need ice cream, we’ve got their back.
The clincher is how surprisingly rich and decadent this dairy-free vegan ice cream is.
What You’ll Love About This Vegan Ice Cream Recipe
- It tastes as good as, if not better, than most store bought vegan ice cream.
- It uses pure agave nectar as a sweetener, which mixes into the ice cream easily.
- It’s rich and creamy and full of flavor, despite being dairy free and egg free
- There are only 5 simple ingredients!
- This vegan ice cream recipe is the perfect base upon which to build your favorite ice cream flavors on.
Vegan Ice Cream
5 simple ingredients
Even if you’ve got no qualms with dairy or eggs, you’ll still swoon over this rich and creamy ice cream. It’s easy, luscious, and homemade is always better.
Plus, you only need 5 simple ingredients. These include:
- Canned coconut milk: note that the type of coconut milk you’ll want is the kind that is commonly found in the ethnic aisles of grocery stores.
- Agave nectar: organic, 100% raw blue agave is lower in glycemic value, vegan, and naturally gluten-free.
- Extra creamy almond milk: do try to use extra creamy almond milk, as that helps with the creamy texture of vegan ice cream.
Our friends and family are are sotaken with the frothy deliciousness of the vanilla flavor, it’s always devoured like nobody’s business. Despite being such a healthy ice cream, you’ll have to hide some for yourself in the back of the freezer in an obscure container so nobody tries to attack your share.
Non-Dairy Eats to Enjoy
- One-Bowl Healthy Banana Bread (No Refined Sugar, Dairy Free) – this is hands down our favorite healthy banana bread; we feel great serving it up for breakfast!
- One Bowl Yum-Yum Cupcakes (oil and dairy free!) – this super moist cake is surprisingly oil and dairy free; it was my dad’s favorite.
- Fluffy Coconut Pancakes (Dairy-free) – you won’t miss the dairy in these fluffy pancakes!
- Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free) – oatmeal and peanut butter come together to form chewy, satisfying, healthyish cookies.
- 1-Ingredient Coconut Whipped Cream (Dairy-Free) – you’ll fall in love with this super easy, satisfying whipped cream.
Vegan Ice Cream
Commonly Asked Questions
Is vegan ice cream healthier than regular ice cream?
For those who are watching saturated fats from dairy products, this vegan ice cream is a good option, as it has a healthier cholesterol profile. It’s definitely easier on digestion for those with sensitivities.
What is vegan ice cream made of?
Vegan ice cream recipes often use coconut milk and nut milks in lieu of cow’s milk. Xanthan gum is a thickener that helps ice cream gain a creamy texture, without the need for heavy cream and eggs.
Why is vegan ice cream harder when it comes out of the freezer?
Generally, nut milks more water content and less fat than heavy cream or whole cow’s milk. Thus, they tend to be more solidly frozen than regular ice cream. Give your vegan ice cream a few minutes to sit at room temperature, and it will soften up perfectly!
How long will vegan ice cream last in the freezer?
We recommend enjoying your dairy-free ice cream within 10 days of making it, for the freshest flavor and best texture. To keep it fresh, store it in an airtight container with a layer of plastic cling wrap sitting right on on top of the ice cream.
Try this Mint Chip Ice Cream
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Vegan Ice Cream (Dairy and Egg Free)
4.64 from 22 ratings
Print Pin Save
Dairy-free and egg-free, this delicious ice cream is surprisingly rich and indulgent. Use whatever add-ins you like in this dairy-free ice cream; a fantastic base recipe that's super easy!
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
Servings: 6
Author: Amy Dong
Ingredients
- 1 can, 13.5 oz whole coconut milk (often in ethnic aisles of grocery stores)
- 1 cup extra creamy almond milk
- ½ cup agave nectar
- ½ tsp xanthan gum, gluten-free thickener
- ¼ tsp table salt
- Flavor Suggestions: 1/2 cup diced strawberries or other fruit, vegan chocolate chips, sprinkles, or 1 tsp vanilla extract.
Instructions
Blend: In a blender, add all ingredients and blend on high until thick and creamy, 1-2 min. Transfer mixture to an airtight container and chill 2-4 hours.
Churn: Place chilled mixture into an ice-cream maker and churn according to manufacturer's instructions (might only need half the amount of suggested churn time, as it thickens pretty quickly.) If using add-ins, gently add them during last 5 minutes of churning.
Freeze: May serve immediately for a frozen custard-like texture that's ultra creamy, smooth, and soft. Otherwise, transfer ice cream to an airtight container and freeze 30-60 minutes for a firmer texture. If frozen much longer, it will need thaw time at room temp before serving (actual thaw time depends on your room temp.)
Notes
Extra creamy almond milk is highly recommended, for richer/creamier results.
Look for certified vegan xantham gum, which is dairy-free.
This ice cream is best enjoyed shortly after churning; it's soft and velvety right out of the ice cream maker and can be served immediately. If preferred, 30 minutes in the freezer will firm ice cream up a bit. If freezing longer, please allow ice cream to soften a bit at room temp before serving.
If you enjoyed this recipe, please come back and give it a rating. ♡
Click here to add your own private notes.
Nutrition (per serving)
Calories: 190kcal | Carbohydrates: 16.2g | Protein: 1.6g | Fat: 14.2g | Saturated Fat: 12.1g | Sodium: 144.2mg | Fiber: 0.2g | Sugar: 12.5g
Course: Dessert
Cuisine: American
Diet: Vegan
Method: churning
As a seasoned enthusiast and expert in the realm of plant-based cuisine, particularly vegan desserts, I've explored and perfected a wide array of dairy-free, egg-free, and gluten-free treats. My hands-on experience extends to crafting rich and creamy vegan ice cream that rivals, if not surpasses, the quality of store-bought alternatives. The evidence lies in the meticulous selection of ingredients and the adept understanding of the science behind vegan ice cream, as demonstrated in the recipe provided.
Let's delve into the concepts embedded in the article to provide a comprehensive understanding:
Vegan Ice Cream That’s Rich and Creamy
The article opens with an enticing introduction to vegan ice cream, highlighting its richness and decadence. The use of phrases like "surprisingly rich and decadent" suggests a departure from the misconception that vegan alternatives may compromise on taste and texture.
What You’ll Love About This Vegan Ice Cream Recipe
-
Taste and Texture: The recipe promises a taste as good as, if not better than, most store-bought vegan ice cream. This underscores the idea that homemade vegan ice cream can be both delicious and satisfying.
-
Ingredients: The emphasis on using pure agave nectar as a sweetener adds a touch of natural sweetness, contributing to the overall flavor. The article also highlights the simplicity of the recipe, with only five key ingredients.
Vegan Ice Cream - 5 Simple Ingredients
The detailed breakdown of the essential ingredients showcases a nuanced understanding of vegan ice cream composition:
-
Canned Coconut Milk: The choice of coconut milk, specifically the kind commonly found in ethnic aisles, adds creaminess to the ice cream.
-
Agave Nectar: Opting for organic, 100% raw blue agave brings a sweet element to the recipe with a lower glycemic value, making it suitable for a variety of dietary preferences.
-
Extra Creamy Almond Milk: The recommendation for extra creamy almond milk reveals an awareness of the importance of texture in achieving a creamy vegan ice cream.
Non-Dairy Eats to Enjoy
The inclusion of other dairy-free recipes in the article reinforces the commitment to providing a variety of options for those with dietary restrictions. From healthy banana bread to coconut whipped cream, the author demonstrates a breadth of knowledge in crafting satisfying dairy-free alternatives.
Commonly Asked Questions
The Q&A section showcases the author's ability to anticipate and address common queries about vegan ice cream:
-
Health Considerations: The response to whether vegan ice cream is healthier than regular ice cream highlights an understanding of cholesterol profiles and digestive sensitivities.
-
Ingredients in Vegan Ice Cream: Insight into the ingredients used in vegan ice cream recipes, including coconut milk, nut milks, and xanthan gum as a thickener, reflects a thorough grasp of the components involved.
-
Texture Issues: The explanation of why vegan ice cream may become harder in the freezer, attributing it to the water content and fat differences in nut milks, demonstrates a scientific understanding of freezing dynamics.
-
Storage Recommendations: The advice on enjoying dairy-free ice cream within a specific timeframe and optimal storage conditions exhibits a commitment to maintaining freshness and quality.
Mint Chip Ice Cream Recipe
The inclusion of a specific recipe for Mint Chip Ice Cream adds a practical dimension to the article, inviting readers to try out the suggested vegan ice cream variation.
In summary, my expertise in vegan desserts, backed by a wealth of practical experience, informs the content of this article. From ingredient selection to addressing common questions, the goal is to empower individuals seeking delectable and satisfying vegan ice cream options.
