Just 4 ingredients to make the BEST vegan vanilla ice cream! This homemade ice cream recipe is easy to make, super rich and creamy- it's the best ice cream I've ever tasted, vegan or not!
A lot of homemade vegan ice creams are made with coconut milk or coconut cream, and while I like those, the strong coconut flavor is not always what you want in ice cream. I wanted to make a vegan vanilla ice cream that was neutral enough in flavor, all while being incredibly luscious. So this vanilla ice cream recipe is made with cashews (which make it super rich), plant-based milk of choice (I used oat milk), sugar, and vanilla extract or vanilla bean paste. The texture and richness is similar to Ben & Jerry's or Häagen Dazs, but it is completely dairy free!
To make this recipe you will need an ice cream maker. I love, this one, which works so well and is easy to use! Just freeze the bowl overnight (I just store mine in the freezer at all times so it is ready to go). Then add the ice cream base, and press the button to churn. 25 minutes later you will have perfectly fluffy ice cream.
If you do not have an ice cream machine, stay tuned, as I will be sharing my no-churn recipe next week! Let me know in the comments what other vegan ice cream recipes you want me to share next!
How to make The Best Vegan Vanilla Ice Cream:
Softening the cashews (optional):
Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the ice cream:
Prepare your ice cream maker following the instructions for your machine.
Add the cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy right away...
Or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.
This Vegan Vanilla Ice Cream is...
- Easy to make with just 4 ingredients!
- Extra rich and creamy.
- The tastiest vanilla ice cream you'll ever try!
More delicious vegan ice cream recipes:
Best Vegan Strawberry Ice Cream
The Best Vegan Pistachio Ice Cream
How to Make Ice Cream in a Blender
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
Vegan Vanilla Ice Cream (Cashew Base)
Ingredients
- 1 ½ cups raw cashews (softened if needed, see step 1)
- 1 ½ cups plant-based milk (such as oat or soy)
- ¾ cup white sugar
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
Softening the cashews (optional):
- Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the ice cream:
- Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love. (See notes if you do not have an ice cream machine).
- Add the cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain. Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.
Notes
Nutrition
More vegan recipes you might enjoy...
Iris says
Can I use my vanilla almond milk
Sam Turnbull says
Instead of soy or oat? Yes absolutely 🙂
Brenda says
I thought that might be the case! Well, I can vouch for the fact that it's pretty good regardless, but I'll definitely get the right stuff next time!
Sam Turnbull says
Wonderful 🙂
Amber says
Hey Sam! I love all of your recipes! I do have a quick question. We are a nut free home (allergies) and cannot use cashews or coconut. Do you have any tips for making a creamy ice cream without nuts? Thank you!!
Sam Turnbull says
I have lots of banana-based ice cream recipes in my second cookbook Fast Easy Cheap Vegan. I hope that helps!
Selina says
The batter itself is good but for some reason it didnt reach ice cream consistency at all. It was like yogurt. I tried this recipe twice to no avail. I have the cuisinart ice cream maker (the exact same model as Sam) and I also made sure to put the second batch of batter in the fridge so it gets cold. I also made sure that the cuisinart ice cream bowl was frozen for a whole day. I have no clue why it didnt emulsify. Maybe you're supposed to double the recipe? Anyway, I tried this twice was really bummed that it didnt work.
Sam Turnbull says
Hi Selina, I do not double the recipe when making it. It comes out perfectly every time for me. I freeze the ice cream bowl in the back of the freezer at least overnight, but usually for 2 days or longer. Then I run the machine for 25 - 30 minutes until it is a soft serve texture. Then I scoop it into a container to firm up in the freezer. If the plant-based milk you are using is very thin, that could perhaps be a reason. Try selecting a creamier plant-based milk. Hope that helps!
Selina says
Hey I tried again and this time it worked. I changed my rating. I Hope the new rating shows up
Sam Turnbull says
Thank you so much Selina!
Lea says
Very good....even though I have an ice cream maker, I didn't want to bother with it. I decided to put the mixture in popsicle molds.....And it worked out great! Vanilla fudgsicles!!
Sam Turnbull says
So happy you enjoyed it!!
Mate Mate SG says
Vegan ice cream is a nice creation. I think my children will love it.
Mate Mate SG says
My kids love ice cream and make it so many times for them. I think vegan ice cream will be healthy for them too
Sam Turnbull says
Fantastic! Enjoy!!
Karen says
Hi Sam, this looks so yummy! I agree that it's nice to see a vegan ice cream recipe without coconut milk/cream or bananas (both of which are delicious in their own ways). I have a friend who's following a Keto diet (no judgement), so I bought some stevia drops to make a dessert for her. I just use regular organic sugar for myself, but I wondered if you or any other readers have tried using liquid stevia in a recipe like this, and if it would alter the texture.
I may just try it both ways and report back to you! LOL 🙂
Sam Turnbull says
Hi Karen! I've never cooked with sugar alternatives so I'm afraid I can't be much help. Let us know how it turns out 🙂
Karen says
Hi Sam! I ended up making something else. So, now I get to make your recipe as written, yay! And I'm so glad you posted a version w/o an ice cream maker. Yum!
Sam Turnbull says
Awesome! I hope you love it 🙂
Jeannie says
I'm researching ice cream makers. Which brand do you recommend?
Sam Turnbull says
I have this Cuisinart one which I love!! It's so easy to use 🙂
Jeannie says
Thank you so much!
Cory says
I LOVE me some homemade ice cream and can't wait to try this. I definitely would recommend adding a tablespoon of vodka to the recipe so it doesn't turn rock hard in the freezer.
Sam Turnbull says
This recipe doesn't get rock hard, it's the same consistency as Haagen Daz or Ben and Jerry's. But that's a great tip!
Jamila S Hassan says
I do not have an ice cream maker what can I do please?? Thank you!
Sam Turnbull says
I will be posting another technique next week for people who do not have an ice cream maker! 🙂
Deb Z says
THANK YOU Sam for NOT using coconut milk/cream. That stuff is so high in saturated fat, it will kill all of my vegan friends. Cannot wait to make this. Can you give us different flavors using this as a base? Choc., coffee, chocolate hazelnut....etc.?
Jen says
I agree. So many recipes use coconut milk or cream, which is SO bad for your arteries!
Sam Turnbull says
So happy you like the recipe! Yes! I will be posting more flavors soon 🙂
Melissa says
Do you think you could use maple syrup or honey instead of sugar?
Carolyn says
I was going to ask the same question as I don’t use white sugar.
Sam Turnbull says
Yes, maple syrup should work well (honey is not vegan). It will of course have a maple taste 🙂
Karen says
Can I make it in my vita mix? I don’t have an ice cream maker.
Sam Turnbull says
I will be posting another technique next week for people who do not have an ice cream maker! 🙂
Brenda says
I'm always excited to see a creamy treat *not* made with bananas, which I absolutely cannot abide. Definitely going to have to give this a try!
Sam Turnbull says
Yay! I hope you love it Brenda!
Brenda says
I made some with chocolate, and it's delicious (I'm eating it right now!), but... the nutty cashew flavour does come through pretty strongly. I'm thinking it could be because I used roasted cashews (I found them in Bulk Barn before I found the raw ones, and I'd already filled my container, so I just went with it). Does using raw cashews make it taste less nutty? If so, I'll know for next time; otherwise, I might just make it with peanut butter and have chocolate-peanut butter ice cream, which will never make me sad!
Sam Turnbull says
Yes, raw cashews are a must. Not only are they more neutral in flavor, but they blend really smoothly too. Enjoy!