This recipe is not only simple to make, but it also yields perfectly sweet, creamy vegan ice cream in 3 hours including freezing! Plus, just 6 ingredients required. Let us show you how it’s done! The base for this ice cream is coconut milk + cashew butter. It’s a magical combo that creates a rich, creamy, dreamy texture. For sweeteners, we went with a mix of maple syrup and cane sugar. Maple adds a delicious flavor and cane sugar helps the texture by reducing ice crystallization (learn more on why that is here). Vanilla extract adds that classic vanilla flavor. And lastly, for even more creaminess, you can optionally add xanthan gum and olive or avocado oil, both of which add more richness. All the ingredients are added to a blender and blended until smooth and creamy. Then the mixture is chilled slightly so that the warmth from blending doesn’t mess with the churning in the ice cream maker. Churning in an ice cream maker makes it thicken and get super creamy. We’ve used this ice cream maker for years and find it works great! Lastly, the ice cream goes in the freezer for further chilling. We hope you LOVE this vegan ice cream! It’s:CreamyVanilla-infusedPerfectly sweetComfortingSatisfying& Versatile! It’s delicious on its own or topped with fresh fruit or compote, chocolate sauce, magic shell, or our 5-Ingredient Vegan Caramel Sauce. Or pair with nearly any dessert, including our Easy Baked Pears, Orange Cranberry Crisp, and Fudgy Sweet Potato Brownies (V/GF).
More Vegan Ice Cream Recipes
Vegan Chocolate Ice Cream Vegan Chai Ice Cream Vegan Salted Bourbon Caramel Ice Cream Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
