Vanilla Vegan Ice Cream

Name: Vanilla Vegan Ice Cream
Prep time: 20 min
Total time: 300 min
Yield: 6 servings
Cuisine: Vegan
Ingredients: 200 g raw cashews (1 cup), soaked; 400 ml full-fat canned coconut milk (1 2/3 cups); 240 ml unsweetened almond milk (1 cup); 120 g granulated sugar (1/2 cup); 60 ml maple syrup (1/4 cup); 15 ml vanilla extract (1 tbsp) or seeds from 1 vanilla bean; 15 ml neutral oil (1 tbsp), such as light olive or refined avocado oil; 1/8 tsp fine sea salt

Anna

Vanilla Vegan Ice Cream

August 13, 2026August 10, 2026 by Anna

Jump to Recipe

Vanilla Vegan Ice Cream — Silky Homemade Recipe

Velvety, scoopable, fragrant with real vanilla—this Vanilla Vegan Ice Cream tastes like the good stuff without dairy. After testing this version 10 times and tweaking ratios at home and in a small test kitchen, I landed on a cashew-and-coconut base that is rich, stable, and churns into a smooth texture. The recipe works whether you use an ice cream maker or the no-churn method, and it holds up in the freezer without turning icy when you follow the timing and fat balance described below. Read on for exact measurements, step-by-step technique, and pro tips I learned while developing this in a professional kitchen and adapting it for home cooks.

Why This Recipe Works

Cashews give body and creaminess because of their natural fat and starch. They act like a neutral dairy sponge for flavor.
Canned full-fat coconut milk contributes fat that freezes softly. That fat prevents the ice crystals from becoming hard.
A small amount of sugar plus maple syrup lowers the freezing point for scoopable texture. Using two sugars balances sweetness and mouthfeel.
A touch of neutral oil rounds the mouthfeel so the ice cream doesn’t taste oily after freezing.
Churning (or aggressive whisking during no-churn) incorporates air for a lighter, scoopable result.

Ingredients Breakdown

Raw cashews (200 g / 1 cup): Soaked and blended, they create the base body. Do not skip soaking — under-soaked cashews will be grainy.
Full-fat canned coconut milk (400 ml / 1 2/3 cups): Provides the majority of fat and richness. Use a brand with only coconut and water if possible.
Unsweetened almond milk (240 ml / 1 cup): Thins the mixture for churn and reduces the coconut flavor slightly.
Granulated sugar (120 g / 1/2 cup): Sweetens and helps texture. You can replace with the same weight of caster sugar.
Maple syrup (60 ml / 1/4 cup): Adds flavor depth and lowers freezing point. Honey is not vegan, so don’t substitute it.
Vanilla (1 tbsp / 15 ml vanilla extract OR 1 vanilla bean, seeds scraped): Real vanilla provides the clean flavor. If using a bean, split and scrape the seed into the mix.
Neutral oil (15 ml / 1 tbsp, such as light olive or refined avocado oil): Smooths mouthfeel. If omitted, the ice cream will be slightly less creamy.
Fine sea salt (1/8 tsp / 0.75 g): Balances sweetness. Use Diamond Crystal kosher salt note: if substituting Morton kosher or table salt, reduce quantity by half because they’re denser.

Substitutions with impact warnings:

Cashew-free option: Use 240 ml (1 cup) full-fat coconut cream plus 240 ml (1 cup) oat cream; add 2 tbsp (16 g) cornstarch to stabilize. Result will be less nutty and more coconut-forward.
Use agave instead of maple syrup, but agave will taste sweeter and thinner.
If you must reduce sugar, expect firmer texture and more pronounced freezing; add ½ tsp (2 g) xanthan gum to help body.

Essential Equipment

High-speed blender or food processor large enough to purée the cashews smoothly. A high-speed blender makes it silkier.
Ice cream maker (recommended): 1.5–2 quart capacity. If you don’t have one, use the no-churn method described below.
Fine-mesh sieve (optional): For extra-smooth texture if your blender leaves tiny pieces.
Shallow metal loaf pan or ice cream container that fits in your freezer for quick freezing.
Spatula and airtight container for storage.

Step-by-Step Instructions

Makes 6 servings. Serving size: about 1/2 cup (120 ml). Prep time: 20 minutes active. Cook time: 0 minutes. Inactive time: 4 hours soaking, plus 45 minutes churning or 4–6 hours freezing. Total time: about 5 hours (mostly inactive).

Step 1: Soak the cashews

Place 200 g (1 cup) raw cashews in a bowl and cover with cold water. Soak for at least 4 hours or overnight to soften, then drain and rinse. If short on time, pour boiling water over cashews and steep for 30 minutes; they will be softer but slightly less creamy.

Step 2: Combine the liquids and sugars

In the blender jar, add 400 ml (1 2/3 cups) full-fat canned coconut milk, 240 ml (1 cup) unsweetened almond milk, 120 g (1/2 cup) granulated sugar, and 60 ml (1/4 cup) maple syrup. Pulse 10–15 seconds to dissolve the sugar and warm slightly by letting the blender sit for 30 seconds between pulses. This helps the sugar dissolve faster.

Step 3: Blend the base until silky

Add the drained cashews, 15 ml (1 tbsp) neutral oil, 15 ml (1 tbsp) vanilla extract or seeds from 1 vanilla bean, and 1/8 tsp (0.75 g) fine sea salt to the blender. Blend on high for 1–2 minutes until the mixture is completely smooth and glossy. If your blender leaves bits, blend longer or strain through a fine-mesh sieve. Texture should be silkier than heavy cream.

Step 4: Chill the base

Pour the blended base into a bowl, cover, and chill in the refrigerator for at least 2 hours, or until very cold (below 10°C / 50°F). Churning cold liquid yields the best texture and fastest freeze. Do not skip chilling — warm mix will not churn properly.

Step 5: Churn the ice cream

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, about 30–45 minutes, until thick and soft-serve in texture. Look for the mixture to increase in volume and cling to the paddle; that is the cue to stop. Churning time depends on machine speed and ambient temperature.

Step 6: Freeze to firm up

Transfer the churned ice cream to a shallow metal loaf pan or airtight container and smooth the top. Cover and freeze at -18°C (0°F) for 2–4 hours until firm. For best scooping, remove from freezer 5–10 minutes before serving to soften slightly.

No-churn alternative

If you don’t have an ice cream maker, pour the chilled base into a shallow, wide metal pan and freeze. Every 30 minutes for the first 3 hours, vigorously whisk or beat by hand for 1 minute to break ice crystals. After 3–4 rounds, freeze until firm. This mimics churn and creates a lighter texture than letting it freeze solid.

Expert Tips & Pro Techniques

Use a high-speed blender and long blending time for true silkiness. Low-power blenders can leave tiny cashew particles that feel grainy.
Common mistake: churning warm base. Always fully chill the mixture; warm base produces large ice crystals and a coarse texture.
To reduce iciness, add 1 tbsp (15 ml) alcohol (neutral vodka or a flavored liqueur) — alcohol doesn’t freeze and helps scoopability. Use sparingly to avoid off-flavors.
Make-ahead: Freeze in an airtight container for up to 2 months. For best texture, store with a layer of plastic wrap pressed to the surface before sealing.
Professional trick for even smoother texture: strain the blended base through a fine-mesh sieve and then blitz again briefly in the blender. This removes stubborn solids.
For a custard-like richness without eggs: add 30 g (3 tbsp) of powdered non-dairy milk (soy or oat) to the blend. It boosts body and stabilizes the mix.

Storage & Reheating

Refrigerator: This ice cream should not be stored in the fridge; it melts. If you need short-term storage, keep it covered in the freezer and transfer a scoop to the fridge just before serving.
Freezer: Store in an airtight container at -18°C (0°F). Press a layer of plastic wrap onto the surface before sealing to prevent ice crystals. Keeps best for up to 8 weeks. After that the quality declines.
Thawing: Thaw in the refrigerator for 20–30 minutes or at room temperature for 5–10 minutes before scooping. Avoid microwaving — it melts unevenly and refreezes with large ice crystals.

Variations & Substitutions

Cashew-free, coconut-forward: Replace cashews with an additional 240 ml (1 cup) coconut cream and 120 ml (1/2 cup) oat cream. Use 1 tbsp (8 g) cornstarch mixed with 60 ml (1/4 cup) almond milk, heated gently to a slurry and cooled before blending. Keep all other ingredients the same. Freezing time is similar.
Lower-sugar version: Reduce granulated sugar to 80 g (1/3 cup) and keep 60 ml (1/4 cup) maple syrup. Add ½ tsp (2 g) xanthan gum to maintain body. Ice cream will freeze slightly firmer; allow 10 extra minutes at room temperature before scooping.
Chocolate swap: Add 60 g (2 oz) melted dark chocolate to the warm blender base and blend until incorporated. Chill and churn as directed. Chocolate will firm slightly more in the freezer.
Boozy adult version: Replace 30 ml (2 tbsp) of almond milk with 30 ml (2 tbsp) rum or bourbon. Alcohol lowers freezing point and yields a softer finish.

Serving Suggestions & Pairings

Serve with a drizzle of warm chocolate sauce and toasted almonds for contrast.
Pair with fresh berries or a wedge of lemon tart to cut richness.
Garnish with crushed biscotti or cinnamon shortbread for a texture play.
Pair with our fruit compotes or a cold espresso for after-dinner service.

Nutrition Information
Per serving (1/2 cup). Makes 6 servings.

Calories: 453 kcal
Total Fat: 30.5 g
Saturated Fat: 14.7 g
Cholesterol: 0 mg
Sodium: 80 mg
Total Carbohydrates: 43 g
Dietary Fiber: 2.5 g
Sugars: 33 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my ice cream turn out icy?
A: Icy texture usually means large ice crystals formed. Common causes are churning warm mix, under-blending the base, or too little fat/sugar. Chill the base well, blend until silky, and follow the churning or no-churn whisk schedule.

Q: Can I make this without cashews?
A: Yes. For a cashew-free version, add extra coconut cream plus oat cream and a small stabilizer (1 tbsp cornstarch or ½ tsp xanthan gum). The texture will be more coconut-forward.

Q: Can I double this recipe?
A: Yes, double the ingredients and use a larger ice cream maker or churn in two batches. If using the no-churn method, use a wider pan and increase whisking rounds. Do not overload a small machine; it won’t churn properly.

Q: Can I prepare this the night before?
A: Absolutely. Blend and chill the base overnight in the fridge. Churn the next day for freshest texture, or churn and refreeze; both approaches work well.

Q: How long does this keep in the freezer?
A: Store in an airtight container at -18°C (0°F) for up to 8 weeks for best quality. Over time it will dry out and develop ice crystals.

Q: Will this melt faster than dairy ice cream?
A: It can soften faster because of the coconut fat profile, but the added sugar and maple syrup help maintain scoopability. Chill your bowls and serve promptly.

Q: Can I use a different nut, like almonds?
A: You can, but almonds produce a more pronounced nutty flavor and may require blanching and peeling for the smoothest texture. Cashews blend more neutral and give the creamiest body.

Conclusion

If you want more ideas and alternative bases, check this cashew-based version for comparison: Vegan Vanilla Ice Cream (Cashew Base). For a nut-free, no-banana approach that also produces a creamy scoop, see this recipe: Creamy Vegan Vanilla Ice Cream (No Nuts, No Bananas).

Enjoy your homemade scoops—serve chilled, share freely, and tweak the sweetness and add-ins until it suits your taste.

Print