Homemade Vegan Ice Cream

Yes, you can make vegan ice cream at home! I have not tried the versions below that require an ice cream maker, but I have made the soft serve ice cream (made with frozen bananas!) a lot! You will be amazed at the way the texture transforms in the food processor. Even if you own an ice cream maker, I encourage you to try the Chocolate Soft Serve Ice Cream recipe. It’s simple and quick. You can adapt it in many ways by adding different fruit and other delicious goodness.

vegan ice cream
Caramel-Cinnamon Ice Cream with Black Gingerbread Chunks, Source: Bittersweet Blog

6. Homemade Vegan Ice Cream

Chocolate Soft Serve Ice Cream

Source: Happy Herbivore (adapted)

2 whole bananas (frozen)*
1/4 cup non-dairy milk (optional)
1/4 teaspoon vanilla extract
1 tablespoon cocoa powder

*Let your bananas ripen until they are very spotty. Peel them and then put them in the freezer. Believe me, if you don’t peel them before you freeze them, you won’t be able to.

  1. Place all ingredients together in a food processor and allow the motor to run until it’s smooth and creamy.
  2. Scrape the sides down as needed, but for the most part, just let it run.

Watch The Sweetest Vegan make her version…

For those of you with ice cream makers, here are 4 recipes that I’m sure you’ll love!

Vanilla Ice Cream

Source: Vegan Dad

2 cups soy milk
1 vanilla bean
1 cup sugar (probably could be reduced to 3/4 cup)
2 tbsp arrowroot
1 can coconut milk, stored in a cool place
soy creamer, or soy milk

  1. Place soy milk in a saucepan over medium heat. Slit vanilla bean down the middle and scrape out the insides into the soy milk. Add the bean as well and simmer for about 20 mins (I don’t think any longer will add any more vanilla flavour).
  2. After 20 mins the milk will have reduced by about 1/2 cup. Measure and bring liquid back to 2 cups. Add sugar and bring to steaming over medium heat.
  3. While soy milk is heating back up, skim coconut cream from the coconut milk and add enough soy creamer (or milk) to bring the volume to 2 cups. Whisk smooth, then take about 1/2 cup of the mixture and mix with the arrowroot, making sure it is totally dissolved.
  4. When the milk is steaming, slowly whisk in arrowroot mixture and cook, whisking constantly, until mixture is thick and glossy. Whisk in coconut mixture. It should still be glossy–if not, cook until it is.
  5. Remove from heat and let cool. When cool, remove vanilla bean, cover, and refrigerate overnight.
  6. Make ice cream according to the directions that came with your maker.

CHEAPER VERSION: Replace vanilla bean with 2 tsp vanilla extract (the real stuff). Skip steps 1 and 2, and add the vanilla at the end with the coconut cream.

COOKIES n’ CREAM VARIATION: Crumble 12 chocolate sandwich cookies and add to mixture during the final three to four turns of the machine. You can probably get away with reducing the vanilla to 1 tsp, too.

Strawberry Ice Cream

Source: Vegan Dad

4 cups fresh strawberries, washed and hulled
1 1/2 cups sugar, divided
2 cups plain or vanilla soy milk, divided
3 tablespoons arrowroot
1 can full fat coconut milk, left in a cool place (the fridge for a few hours)
soy creamer (or more soy milk)
2 teaspoons vanilla extract (the real stuff)

  1. Place berries and 1/2 cup of the sugar in a food processor and process until desired smoothness is reached (I left mine a bit chunky). Set aside.
  2. Place sugar and 1 1/2 cups of the soy milk in a saucepan.
  3. While soy milk is heating up, whisk arrowroot into remaining 1/2 cup of soy milk. Keep whisking it regularly to make sure the arrowroot does not settle.
  4. Skim cream off of the coconut milk and discard (or save for some other recipe) watery stuff. Place in a 2 cup measuring cup and add enough creamer to bring the volume to 2 cups.
  5. Heat soy milk/sugar mixture over medium heat until steaming. Slowly whisk in arrowroot mixture and cook until glossy. I let mine bubble every so slightly. Add coconut milk mixture and whisk well. If it does not seem glossy, cook until it is. Otherwise, remove from heat.
  6. Mix in strawberry mixture and vanilla. Let cool. Once cool, cover, and chill in the fridge overnight.
  7. Make ice cream according to the directions that came with your ice cream maker.

Vanilla Bean and Rum

Source: Manifest Vegan

1 can (15 oz) Sweetened Cream of Coconut – the kind used for making Piña Coladas… not regular coconut cream ( It has sugar and other stuffs in it) Available in the liquor section of most grocery stores nationwide
1 13.5 oz can full fat coconut milk*
1 vanilla bean, scraped
1/4 cup rum (I used light rum… “10 Cane brand”)
1/4 tsp salt

* Certain brands of coconut milk and sweetened cream of coconut will make the consistency of your ice cream vary. Mine worked best using a Sweetened Coconut Cream with a good portion of solids and a very thick full fat coconut milk. I also tried it with a Sweetened Cream of Coconut with more added liquid and a less fatty coconut milk and it turned out well, but not as dense and creamy as the first one.

  1. Chill all ingredients in fridge for a few hours before making ice cream.
  2. Mix all ingredients together into a bowl until smooth, and pour into ice cream maker following manufacturer’s directions.
  3. Let mix about 30 minutes or until thick and creamy. For best results, place in plastic tub (like an empty margarine container) and allow to chill in freezer overnight and firm up.

Roasted Apricot Ice Cream with Almond Praline Ripple

Source: Hannah of My Sweet Vegan and Bittersweet Blog via The Kitchn

Almond Praline Ripple

1/2 Cup Almonds
1/2 Cup Granulated Sugar
1/4 Cup Water
1 Teaspoon Corn Syrup
1/2 Teaspoon Salt
1 Tablespoon Olive Oil

Roasted Apricot Ice Cream

1 lb Apricots
1 Tablespoon Olive Oil
3/4 Cup Coconut Milk
1/2 Cup Brown Sugar
1 Teaspoon Vanilla Extract
1 Tablespoon Amaretto

Make the almond praline ripple

  1. Start by combining the sugar, water, and salt into a small saucepan and placing it on the stove over medium heat.
  2. Cook the mixture for about 10 – 12 minutes, until it caramelizes and turns a deep amber color.
  3. Quickly stir in the almonds to coat, and pour everything out onto a Silpat.
  4. Let it cool completely before breaking it into pieces and processing into a smooth paste.
  5. Drizzle in the oil, and it should become the consistency of somewhat runny peanut butter.
  6. Cover and let rest in the fridge while you make the ice cream.

Roast the apricots

  1. Preheat your oven to 400 degrees and lightly grease a sheet pan.
  2. Wash and thoroughly dry your apricots before slicing them in half and removing the pits.
  3. Place the halves with the cut sides up on your prepared pan, and drizzle them all with the oil.
  4. Roast them for about 20 minutes, until the are so tender that they can scarcely hold themselves together anymore.
  5. Let the apricots cool a bit.

Make the ice cream

  1. Put the apricots in your food processor and puree them.
  2. Once smooth, add in the coconut milk, sugar, vanilla, and amaretto, processing to combine.
  3. Chill the mixture thoroughly in your fridge before freezing it in your ice cream maker as per the manufacturer’s directions.
  4. After freezing in the machine, pour the ice cream out into a plastic tub and drizzle the almond praline paste on top.
  5. Use a spatula to marble it in, cover, and quickly move it into your freezer so that it can solidify.

2 thoughts on “Homemade Vegan Ice Cream”

  1. I’ve only made the banana soft serve ice cream. I’m sure almond milk would be fine. I’m not sure a magic bullet would work, but they are probably more powerful than I think so it’s worth a try. The frozen banana is pretty hard, but give it a try and let me know if it works.

  2. Hi, I can’t wait to try making my own vegan ice cream…I miss ice cream SO much! Anyhow, I was wondering if you could make it with Almond milk instead of soy milk? Also, I don’t have a food processor per say, but I do have a “magic bullet” that kind of acts like a food processor, i guess, so will that work? Thanks, and keep on doing what you’re doing! :)

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