27+ Irresistible Vegan Vanilla Ice Cream Recipes to Try Today

Vegan desserts have become an increasingly popular choice for those seeking a plant-based lifestyle or simply looking to reduce their dairy intake.

Among the many delectable options available, vegan vanilla ice cream stands out as a versatile and satisfying treat.

Whether you’re a fan of creamy coconut, nutty cashews, or the smoothness of almond milk, vegan vanilla ice cream can be made with various delicious dairy-free bases.

If you’re looking to indulge without compromise, you’ve come to the right place!

In this article, we’ve rounded up 27+ unique and scrumptious vegan vanilla ice cream recipes that will satisfy your sweet tooth and keep you coming back for more.

From decadent classics to innovative new flavors, there’s something for everyone.

So, let’s dive into these recipes and discover your next favorite frozen dessert!

27+ Irresistible Vegan Vanilla Ice Cream Recipes to Try Today

With 27+ creative and delicious vegan vanilla ice cream recipes to choose from, you’ll never run out of ways to enjoy this creamy, plant-based treat.

Each recipe offers a unique twist, allowing you to tailor your ice cream to your preferences, whether you’re in the mood for something tropical, nutty, or extra indulgent.

These homemade vegan ice cream recipes are easy to make and can be enjoyed by everyone, regardless of dietary restrictions.

Say goodbye to store-bought options and hello to fresh, customizable ice cream that’s perfect for any occasion.

Whether you’re serving it up at a family gathering, enjoying a quiet evening by yourself, or entertaining friends, these vegan vanilla ice cream recipes are sure to impress.

Creamy Coconut Vanilla Ice Cream

This luscious vegan vanilla ice cream is a tropical delight made with rich coconut milk. It’s perfect for those who love a creamy texture and a hint of natural coconut flavor. Whether enjoyed on its own or paired with fruit or desserts, it’s a crowd-pleaser.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup pure maple syrup or agave nectar
• 2 teaspoons pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and sea salt until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
3. Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours for a firmer texture.
4. Serve scoops of this creamy coconut vanilla ice cream as is or top with fresh berries or vegan chocolate sauce.

This recipe is a dream for anyone looking to recreate the creamy indulgence of traditional vanilla ice cream without dairy. The coconut milk gives it a decadent texture, while the vanilla shines as the star flavor. Perfect for summer days or as a base for creative toppings!

Cashew Cream Vanilla Bliss

This silky-smooth vegan vanilla ice cream is made with cashews, creating a rich and nutty base that’s irresistibly creamy. With minimal ingredients and no refined sugar, it’s a guilt-free indulgence perfect for any occasion.

Ingredients:

• 1 cup raw cashews (soaked overnight or for 4–6 hours)
• 1 ½ cups almond milk (unsweetened)
• ½ cup coconut cream
• ½ cup maple syrup
• 1 tablespoon pure vanilla extract
• Pinch of sea salt

Instructions:

1. Drain and rinse the soaked cashews.
2. In a high-speed blender, combine the cashews, almond milk, coconut cream, maple syrup, vanilla extract, and sea salt. Blend until completely smooth and creamy.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Transfer the churned ice cream to a freezer-safe container and freeze for 2–3 hours to firm up.
5. Serve and enjoy this velvety, nut-based ice cream with a drizzle of vegan caramel sauce or chopped nuts.

This cashew-based ice cream is a testament to how versatile plant-based ingredients can be. The natural creaminess of cashews blends perfectly with vanilla for a rich, satisfying dessert. It’s a delightful treat for both vegans and non-vegans alike!

Banana Vanilla Nice Cream

If you’re looking for a quick, healthy, and naturally sweet ice cream alternative, this banana vanilla nice cream is your answer. Made with just a handful of ingredients, it’s a refreshing and wholesome dessert for any time of day.

Ingredients:

• 4 ripe bananas, sliced and frozen
• 1 teaspoon pure vanilla extract
• 2–3 tablespoons almond milk (optional, for blending)
• 1 tablespoon agave nectar (optional, for added sweetness)

Instructions:

1. Place the frozen banana slices in a food processor or high-speed blender.
2. Add the vanilla extract and blend until smooth, scraping down the sides as needed. Add almond milk one tablespoon at a time if the mixture is too thick to blend.
3. Once smooth and creamy, taste and adjust sweetness with agave nectar if desired.
4. Serve immediately for a soft-serve texture or transfer to a container and freeze for 1–2 hours for a firmer consistency.

This banana vanilla nice cream is proof that desserts can be both indulgent and nutritious. With its naturally sweet and creamy texture, it’s a guilt-free way to satisfy your ice cream cravings. Plus, it’s incredibly simple and versatile – add toppings or mix-ins to make it your own!

Almond Vanilla Delight Ice Cream

This almond-based vegan vanilla ice cream is a creamy and nutty alternative for those seeking a delightful plant-based dessert. The subtle almond undertones pair beautifully with the rich vanilla flavor, making it an irresistible treat.

Ingredients:

• 1 ½ cups almond milk (unsweetened)
• 1 cup raw almonds (soaked overnight or for 6–8 hours)
• ½ cup coconut cream
• ½ cup maple syrup or agave nectar
• 1 ½ teaspoons pure vanilla extract
• Pinch of sea salt

Instructions:

1. Drain and rinse the soaked almonds.
2. Blend the almonds with almond milk, coconut cream, maple syrup, vanilla extract, and sea salt until completely smooth. Strain through a nut milk bag or fine mesh sieve for a silky texture.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (20–25 minutes).
4. Transfer to a container and freeze for 2–4 hours for a firmer texture.
5. Serve with toasted almond slivers or a drizzle of vegan chocolate syrup.

This almond vanilla ice cream is a creamy indulgence packed with wholesome goodness. The almond milk and soaked almonds create a luscious base that complements the vanilla essence perfectly, offering a nutty twist to a classic favorite.

Oat Milk Vanilla Cream Ice Cream

This oat milk vanilla ice cream is a perfect choice for those who love a smooth and neutral flavor profile. The creamy texture from oat milk makes this dessert feel luxurious while keeping it dairy-free and vegan-friendly.

Ingredients:

• 2 cups oat milk (unsweetened)
• ½ cup coconut cream
• ⅓ cup maple syrup
• 1 teaspoon vanilla bean paste or extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine oat milk, coconut cream, maple syrup, vanilla bean paste, and sea salt. Heat gently until well combined (do not boil).
2. Let the mixture cool to room temperature, then refrigerate for 2–4 hours until chilled.
3. Pour the chilled mixture into an ice cream maker and churn until creamy (about 25 minutes).
4. Freeze the churned ice cream for 2–3 hours for a firmer texture.
5. Serve with granola or fruit compote for a delightful pairing.

This oat milk vanilla ice cream is an excellent way to enjoy a plant-based dessert with minimal effort. Its subtle sweetness and creamy texture make it versatile for pairing with various toppings or using as a base for creative sundae creations.

Soy Vanilla Bean Ice Cream

This soy-based vanilla bean ice cream is a creamy, protein-rich alternative for those seeking a dairy-free dessert option. With its rich vanilla flavor and smooth texture, it’s an excellent treat for any occasion.

Ingredients:

• 2 cups soy milk (unsweetened)
• ½ cup coconut cream
• ½ cup sugar or maple syrup
• 1 tablespoon vanilla bean paste or 1 vanilla bean, scraped
• 1 teaspoon arrowroot powder (optional, for thicker consistency)

Instructions:

1. In a saucepan, whisk together soy milk, coconut cream, sugar, vanilla bean paste (or seeds), and arrowroot powder. Heat gently until the sugar dissolves completely (do not boil).
2. Cool the mixture to room temperature, then refrigerate for 2–4 hours until chilled.
3. Churn the mixture in an ice cream maker for 20–25 minutes until creamy.
4. Freeze for 2–3 hours for a firmer texture.
5. Serve with fresh berries or vegan whipped cream for a perfect finish.

This soy vanilla bean ice cream delivers a velvety texture and an authentic vanilla flavor. It’s a fantastic choice for those who prefer soy-based desserts and a protein-rich alternative to traditional ice cream. A simple yet elegant dessert option for any gathering or solo indulgence!

Silken Tofu Vanilla Ice Cream

Silken tofu might not be the first thing you think of for ice cream, but this recipe proves how versatile it can be! Blended with vanilla and a touch of sweetness, it creates a smooth, creamy, and protein-packed frozen dessert that’s both healthy and delicious.

Ingredients:

• 1 ½ cups silken tofu
• ½ cup almond milk (unsweetened)
• ⅓ cup agave nectar or maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon vanilla bean paste (optional, for extra flavor)
• Pinch of sea salt

Instructions:

1. In a blender, combine silken tofu, almond milk, agave nectar, vanilla extract, vanilla bean paste, and sea salt. Blend until smooth.
2. Chill the mixture in the refrigerator for 2–3 hours.
3. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
4. Transfer to a freezer-safe container and freeze for 1–2 hours for a firmer consistency.
5. Serve with vegan chocolate chips or caramel drizzle for a decadent touch.

Silken tofu brings a rich, custard-like quality to this vegan vanilla ice cream, making it a standout choice for those seeking a protein-rich dessert. Its creamy texture and subtle vanilla flavor make it perfect for pairing with a variety of toppings.

Vanilla Coconut Cashew Ice Cream

Combining the creaminess of coconut milk with the richness of cashews, this ice cream delivers a luxurious texture that’s entirely plant-based. With a double hit of vanilla from extract and beans, it’s a true dessert masterpiece.

Ingredients:

• 1 cup raw cashews (soaked for 4–6 hours)
• 1 ½ cups full-fat coconut milk
• ½ cup maple syrup
• 1 vanilla bean, scraped (or 1 teaspoon vanilla bean paste)
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender, combine cashews, coconut milk, maple syrup, vanilla bean seeds, vanilla extract, and sea salt. Blend until completely smooth.
3. Chill the mixture for 2–4 hours in the refrigerator.
4. Churn the chilled mixture in an ice cream maker for 20–25 minutes.
5. Freeze for 2–3 hours for a firmer texture.
6. Serve topped with toasted coconut flakes or crushed nuts.

This combination of cashews and coconut milk creates an unparalleled creamy base, enhanced by the double vanilla punch. This indulgent dessert is sure to impress even the most discerning ice cream lovers.

Aquafaba Vanilla Dream Ice Cream

Aquafaba, the liquid from canned chickpeas, is a secret weapon in vegan desserts. Whipped to airy perfection, it gives this vanilla ice cream a light, fluffy texture that’s uniquely satisfying.

Ingredients:

• ½ cup aquafaba (liquid from a can of chickpeas)
• 1 teaspoon cream of tartar
• 1 cup almond milk
• ½ cup coconut cream
• ½ cup sugar or maple syrup
• 1 ½ teaspoons pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a mixing bowl, whip the aquafaba with cream of tartar using a hand or stand mixer until stiff peaks form (about 5–7 minutes).
2. In another bowl, whisk almond milk, coconut cream, sugar, vanilla extract, and sea salt until well combined.
3. Gently fold the whipped aquafaba into the almond milk mixture.
4. Chill the mixture for 1–2 hours, then churn in an ice cream maker for 20–25 minutes.
5. Freeze for 2–3 hours for a firmer texture.
6. Serve with a sprinkle of cinnamon or a drizzle of maple syrup.

Aquafaba brings a lightness to this ice cream that sets it apart from other recipes. The result is a delightfully creamy and airy dessert, perfect for those who enjoy a lighter, less dense frozen treat.

Vanilla Avocado Ice Cream

Avocado might not be the first ingredient you think of for ice cream, but its natural creaminess makes it a perfect base for this vegan vanilla ice cream. Rich in healthy fats and subtly flavored with vanilla, this recipe is as nutritious as it is indulgent.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 ½ cups almond milk (unsweetened)
• ½ cup coconut cream
• ⅓ cup agave nectar or maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine the avocado, almond milk, coconut cream, agave nectar, vanilla extract, and sea salt. Blend until completely smooth.
2. Chill the mixture in the refrigerator for 2–3 hours.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (20–25 minutes).
4. Transfer to a container and freeze for 1–2 hours for a firmer texture.
5. Serve with fresh fruit or vegan chocolate chips for added flair.

This avocado-based vanilla ice cream is a creamy, satisfying dessert with a unique twist. It’s a delicious way to enjoy a nutrient-packed treat without compromising on flavor or texture.

Banana Vanilla Swirl Ice Cream

Frozen bananas are a fantastic base for vegan ice cream, providing natural sweetness and creaminess. This banana vanilla swirl ice cream is an easy, no-churn option that highlights the simple yet delightful pairing of banana and vanilla.

Ingredients:

• 4 ripe bananas, sliced and frozen
• 1 teaspoon pure vanilla extract
• 2 tablespoons almond milk (optional, for blending)
• 1 teaspoon vanilla bean paste (optional, for extra flavor)

Instructions:

1. Add the frozen banana slices, vanilla extract, and vanilla bean paste to a food processor or blender. Blend until smooth and creamy, adding almond milk if needed for easier blending.
2. Transfer to a container and swirl the mixture with a spoon to create a marbled effect.
3. Freeze for 1–2 hours for a firmer texture.
4. Scoop and serve as is, or top with chopped nuts or shredded coconut.

Banana vanilla swirl ice cream is a quick and effortless way to enjoy a plant-based dessert. Its natural sweetness and creamy texture make it a hit for both kids and adults, perfect for any occasion.

Vanilla Tahini Bliss Ice Cream

Tahini, made from sesame seeds, adds a nutty richness to this unique vegan vanilla ice cream. The creamy texture and slightly savory undertones from the tahini make this dessert an elegant, sophisticated treat.

Ingredients:

• 1 ½ cups coconut milk (full-fat)
• ¼ cup tahini
• ½ cup maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a mixing bowl, whisk together coconut milk, tahini, maple syrup, vanilla extract, and sea salt until smooth.
2. Chill the mixture in the refrigerator for 2–3 hours.
3. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
4. Freeze for 2–3 hours for a firmer consistency.
5. Serve with a drizzle of tahini or a sprinkle of sesame seeds for an extra touch.

Vanilla tahini bliss ice cream is an indulgent dessert that balances sweetness with nutty depth. It’s an adventurous yet accessible recipe that’s sure to impress anyone looking for a sophisticated vegan treat.

Chia Vanilla Ice Cream

This chia vanilla ice cream is not only creamy and delicious but also packed with healthy omega-3 fatty acids. The chia seeds give it a subtle texture while providing nutritional benefits, making this dessert both indulgent and nourishing.

Ingredients:

• 1 ½ cups coconut milk (full-fat)
• 2 tablespoons chia seeds
• ½ cup maple syrup or agave nectar
• 1 ½ teaspoons pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a bowl, combine coconut milk, chia seeds, maple syrup, vanilla extract, and sea salt. Stir well.
2. Let the mixture sit for 15 minutes, then stir again to prevent chia seeds from clumping.
3. Refrigerate the mixture for 4–6 hours, allowing the chia seeds to swell and thicken.
4. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
5. Transfer to a container and freeze for 2–3 hours for a firmer texture.
6. Serve with a drizzle of fruit syrup or chopped nuts.

This chia vanilla ice cream offers a healthy twist on a classic treat. The chia seeds not only contribute to the texture but also pack a nutritional punch, making it a dessert that feels good as well as tastes great.

Vegan Brown Sugar Vanilla Ice Cream

This recipe brings the rich, warm flavors of brown sugar to the classic vanilla ice cream, resulting in a deep, caramel-like sweetness. The combination of brown sugar and vanilla offers a comforting, nostalgic flavor with a twist.

Ingredients:

• 1 ½ cups coconut milk (full-fat)
• ½ cup brown sugar (packed)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon (optional)
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, brown sugar, vanilla extract, cinnamon (if using), and sea salt. Heat over medium heat until the sugar dissolves completely.
2. Bring to a simmer, stirring constantly, for 5–7 minutes.
3. Remove from heat and let the mixture cool to room temperature.
4. Chill the mixture in the refrigerator for 2–3 hours.
5. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
6. Freeze for 2–3 hours for a firmer texture.
7. Serve with a sprinkle of toasted pecans or a drizzle of maple syrup for extra flavor.

This brown sugar vanilla ice cream brings a delightful twist to the traditional flavor, with its rich caramel-like sweetness making it a comforting treat. It’s perfect for those who enjoy a more complex and warm flavor profile in their ice cream.

Mango Vanilla Ice Cream

Combining the tropical flavor of mango with classic vanilla, this vegan ice cream is refreshing and indulgent. The mango adds a vibrant burst of flavor that complements the smooth, creamy vanilla base, making it perfect for a hot day or any time you crave something fruity and sweet.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 ½ cups coconut milk (full-fat)
• ½ cup maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine the chopped mango, coconut milk, maple syrup, vanilla extract, and sea salt. Blend until smooth.
2. Pour the mixture into a bowl and chill in the refrigerator for 2–3 hours.
3. Once chilled, pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Freeze for 2–3 hours to achieve a firmer texture.
5. Serve topped with additional fresh mango slices or a sprinkle of shredded coconut.

The combination of mango and vanilla makes for a beautifully balanced flavor in this vegan ice cream. It’s tropical, sweet, and creamy, making it the ideal refreshing treat for summer or any time you need a fruity dessert.

Vanilla Almond Milk Ice Cream

This simple yet creamy vanilla ice cream made with almond milk is a perfect base for those seeking a lighter, dairy-free option. Its subtle nutty flavor pairs beautifully with the sweet vanilla, making it a refreshing and satisfying dessert.

Ingredients:

• 2 cups unsweetened almond milk
• ⅓ cup maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• 1 tablespoon cornstarch (optional, for thickening)
• Pinch of sea salt

Instructions:

1. In a small saucepan, combine almond milk, maple syrup, vanilla extract, and sea salt.
2. In a separate bowl, whisk the cornstarch with a small amount of almond milk to form a slurry, then stir it into the saucepan mixture.
3. Bring the mixture to a simmer over medium heat, stirring constantly until it thickens (about 5–7 minutes).
4. Remove from heat and let the mixture cool to room temperature, then refrigerate for 2–3 hours.
5. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
6. Freeze for 2–3 hours for a firmer consistency.
7. Serve with almond slivers or fresh berries for extra flavor.

This vanilla almond milk ice cream is the perfect balance of creamy and light. With its delicate nutty undertones and classic vanilla flavor, it offers a simple yet indulgent dessert that’s entirely dairy-free.

Sweetened Condensed Coconut Milk Vanilla Ice Cream

Using sweetened condensed coconut milk gives this vegan vanilla ice cream a rich, decadent flavor, almost like a classic custard. The natural sweetness from the coconut milk enhances the vanilla, creating a creamy and luxurious dessert.

Ingredients:

• 1 can (13.5 oz) sweetened condensed coconut milk
• 1 cup full-fat coconut milk
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a mixing bowl, whisk together sweetened condensed coconut milk, coconut milk, vanilla extract, and sea salt.
2. Chill the mixture in the refrigerator for 2–3 hours.
3. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
4. Freeze for 2–3 hours for a firmer texture.
5. Serve with a sprinkle of toasted coconut flakes or a drizzle of chocolate sauce for extra flair.

This sweetened condensed coconut milk vanilla ice cream is incredibly rich and creamy, making it an ideal dessert for special occasions or when you want something extra indulgent. Its coconut flavor combined with vanilla offers a tropical twist on a classic treat.

Vanilla Oat Milk Ice Cream

Oat milk provides a smooth and creamy texture to this vegan vanilla ice cream, creating a dairy-free treat that’s both rich and comforting. The subtle sweetness of oat milk pairs perfectly with the classic flavor of vanilla.

Ingredients:

• 2 cups oat milk
• ½ cup maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• 1 tablespoon cornstarch (optional, for thickening)
• Pinch of sea salt

Instructions:

1. In a small saucepan, combine oat milk, maple syrup, vanilla extract, and sea salt.
2. In a separate bowl, mix cornstarch with a small amount of oat milk to create a slurry, then add it to the saucepan mixture.
3. Bring the mixture to a simmer over medium heat, stirring constantly until thickened (about 5–7 minutes).
4. Remove from heat and let it cool to room temperature, then refrigerate for 2–3 hours.
5. Once chilled, pour the mixture into an ice cream maker and churn for 20–25 minutes.
6. Freeze for 2–3 hours for a firmer consistency.
7. Serve with your favorite granola or roasted almonds for a crunchy contrast.

Oat milk provides a creamy and wholesome base for this vanilla ice cream, making it a great option for those looking for a dairy-free dessert with a comforting, familiar flavor. It’s the perfect balance of light yet creamy, and ideal for pairing with crunchy toppings.

Coconut Vanilla Bean Ice Cream

This coconut vanilla bean ice cream is a luxurious and aromatic treat. The addition of vanilla beans gives it a rich, natural vanilla flavor that perfectly complements the creamy coconut base, creating a dessert that’s both indulgent and dairy-free.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup coconut cream
• ½ cup maple syrup or agave nectar
• 1 vanilla bean, split and scraped
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, coconut cream, maple syrup, vanilla bean seeds, and the split vanilla pod.
2. Heat the mixture over medium heat, stirring occasionally until the maple syrup dissolves. Do not let it boil.
3. Remove the saucepan from heat and stir in the vanilla extract and sea salt. Let the mixture cool to room temperature.
4. Once cooled, remove the vanilla pod and refrigerate the mixture for 2–3 hours.
5. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
6. Freeze for 2–3 hours for a firmer consistency.
7. Serve with toasted coconut flakes for a tropical flair.

This coconut vanilla bean ice cream is rich, aromatic, and a perfect treat for those who love the natural flavors of vanilla. The combination of coconut milk and vanilla beans creates a wonderfully creamy, flavorful dessert that’s both comforting and sophisticated.

Peach Vanilla Ice Cream

The sweetness of ripe peaches combined with smooth vanilla makes for a refreshing and fruity ice cream. This vegan peach vanilla ice cream is perfect for warm weather and offers a delightful balance of flavors. The fruitiness of the peaches gives it a light, summery vibe, while the vanilla keeps it familiar and comforting.

Ingredients:

• 2 cups fresh or frozen peaches, peeled and diced
• 1 ½ cups coconut milk (full-fat)
• ½ cup maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice
• Pinch of sea salt

Instructions:

1. In a blender, combine the peaches, coconut milk, maple syrup, vanilla extract, lemon juice, and sea salt. Blend until smooth.
2. Chill the mixture in the refrigerator for 2–3 hours.
3. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
4. Freeze for 2–3 hours for a firmer texture.
5. Serve with a few fresh peach slices or a drizzle of fruit syrup for added flavor.

This peach vanilla ice cream is a delightful, fruity twist on a classic. It’s the perfect way to enjoy seasonal peaches in a vegan-friendly dessert that’s refreshing, creamy, and bursting with flavor.

Almond Milk Vanilla Ice Cream

Almond milk forms the base for this smooth and light vanilla ice cream. It’s a simple and delicious way to enjoy a dairy-free treat without compromising on flavor. The slight nuttiness of almond milk pairs beautifully with the sweet vanilla, creating a smooth and satisfying dessert that’s perfect for any occasion.

Ingredients:

• 2 cups unsweetened almond milk
• ½ cup maple syrup or agave nectar
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch (optional, for thickening)
• Pinch of sea salt

Instructions:

1. In a saucepan, combine almond milk, maple syrup, vanilla extract, and sea salt.
2. In a small bowl, mix cornstarch with a little almond milk to form a slurry. Stir this into the saucepan mixture.
3. Heat over medium heat, stirring constantly until the mixture thickens (about 5–7 minutes).
4. Remove from heat and let it cool to room temperature, then refrigerate for 2–3 hours.
5. Once chilled, pour the mixture into an ice cream maker and churn for 20–25 minutes.
6. Freeze for 2–3 hours to firm up before serving.
7. Top with a few crushed almonds or your favorite fruit for added texture.

This almond milk vanilla ice cream is light yet creamy, offering a delicious and dairy-free alternative to traditional ice cream. The smooth almond milk base with vanilla creates a perfectly balanced dessert that’s subtly sweet and refreshing. It’s ideal for those looking for a lighter, plant-based treat without sacrificing flavor.

Note: More recipes are coming soon!