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Vanilla Vegan Ice Cream

Creamy Vanilla Vegan Ice Cream That's Guilt-Free Indulgence

Indulge in this creamy Vanilla Vegan Ice Cream, a guilt-free treat made with just three simple ingredients, perfect for vegan diets.
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Prep Time 5 minutes
Cook Time 20 minutes
Freezing Time 3 hours
Total Time 3 hours 25 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 can Coconut Milk Use full-fat for creaminess
  • 1/2 cup Pure Maple Syrup Natural sweetener
  • 1 tbsp Vanilla Extract Enhances vanilla flavor
  • 1 pinch Sea Salt Optional, to balance sweetness

Equipment

  • Ice cream maker
  • blender

Method
 

Ice Cream Preparation
  1. Begin by freezing the inner bowl of your ice cream maker for at least 24 hours.
  2. In a blender, combine full-fat coconut milk, pure maple syrup, vanilla extract, and a pinch of sea salt if desired. Blend on high for about 1 minute until smooth.
  3. Once the bowl is frozen, pour the blended mixture into the ice cream maker. Churn for about 20 minutes until it reaches soft-serve consistency.
  4. Serve immediately for a soft texture or transfer to an airtight container and freeze for 2-3 hours for a firmer texture.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 9gSodium: 10mgPotassium: 150mgFiber: 1gSugar: 15gCalcium: 4mgIron: 2mg

Notes

Enjoy fresh for up to 3 days in the fridge or store in the freezer for up to 2 weeks. Let sit at room temperature for a few minutes if too hard to scoop.

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