Creamy Vegan Vanilla Ice Cream (No Nuts, No Bananas)

A close up image of vegan vanilla ice cream with sprinkles in a bowl.

5 from 1 vote

Creamy Vegan Vanilla Ice Cream (No Nuts, No Bananas)

An easy recipe for homemade, rich, and creamy vegan vanilla ice cream you’ll love! This silky-smooth, delicately flavoured plant-based treat contains no nuts and no bananas. All you need are a few simple ingredients and an ice cream machine or churn to create this velvety vegan dessert. It’s perfect for cooling down on a hot summer day or enjoying as an indulgent treat at any time of year, whether at the end of a celebration meal or just to savour a luscious delight.

Prep Time35

Chill Time4

Total Time4 35

Servings:

Author: Gwen Leron

Ingredients

2½ cups (625ml) unsweetened vegan heavy cream or vegan whipping cream
½ cup (125ml) unsweetened dairy-free milk (see note below)
½ cup (100g) sugar
4 teaspoons vanilla extract
¼ teaspoon salt

Instructions

24 hours before starting, place the ice cream maker's bowl into the freezer.
Add vegan heavy cream, dairy-free milk, sugar, vanilla extract, and salt to a mixing bowl and whisk well. Make sure sugar granules have fully dissolved into the mixture before proceeding.
Transfer the ice cream bowl from the freezer to the ice cream maker. Set the mixing paddle and cover into place, and turn the machine on. Carefully pour the vanilla ice cream base into the machine.
Once the ice cream reaches soft-serve consistency, roughly 15 minutes, turn the machine off.
You can enjoy it at this point as soft-serve, but if you prefer firmer ice cream, using a rubber spatula, immediately transfer it to a freezer-safe container, cover it, and place it in the freezer to firm up for 4-6 hours.

Notes

Please read the helpful info above and below before making this recipe to ensure success.
Use unsweetened, unflavoured dairy-free milk so you can control the flavour and sweetness. Use a naturally creamy milk like soy or oat for the best results.
Churning time will vary, depending on your ice cream maker and how long you freeze your ice cream bowl. Aim to freeze it for at least 24 hours before starting this recipe.
Store your ice cream in an airtight container for up to 2 weeks. To ensure it lasts this long, place a piece of plastic wrap directly on the surface of the ice cream before covering the container.
If any solid, frozen ice cream sticks to the sides of the churning bowl, use a hard plastic, rubber, or silicone spatula to scrape it off gently—avoid metal to prevent scratches. Let the scraped ice cream soften separately in a bowl before mixing it to a soft-serve consistency, then add it to the container with the rest.
Remove the ice cream from the freezer and let it sit at room temperature for 15 minutes before serving so it's easy to scoop.
Nutrition info is based on 1 serving (½ cup) and the recipe is made exactly as written using unsweetened, unflavoured soy milk for the dairy-free milk. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition