Check out this super easy recipe for the creamiest no-churn vegan ice cream ever! All you need is a blender, a few minutes of prep, and some patience while it freezes. We love topping ours with a homemade chocolate magic shell (made from melted chocolate and coconut oil) and colorful sprinkles, because who can resist a little extra sweetness?
No ice cream machine? No problem! Our velvety smooth no-churn vegan vanilla ice cream doesn’t require any fancy equipment. It gets its richness from coconut milk and cashews, and its delightful flavor from real vanilla beans.
Here’s what you’ll need:
No Churn Vegan Vanilla Ice Cream
Ingredients
- 1 can of full-fat coconut milk
- 1 can 5 oz of coconut cream
- 1 cup of raw unsalted cashews soaked for 2-3 hours
- ½ cup of agave or maple syrup
- 2 tsp of vanilla extract
- Seeds from 2 vanilla beans or 1 tbsp of vanilla bean paste
Instructions
- Soak the cashews in room temperature water for 2-3 hours, then drain and rinse.
- Toss all the ingredients into a high-speed blender and blend until super smooth.
- Pour the mix into a loaf pan or an ice cream container, then pop it in the freezer for at least 8 hours or overnight. Before scooping, let it thaw at room temperature for about 15 minutes.
Notes
- Swap out the vanilla beans and extract for 1 tablespoon of vanilla bean paste if it’s more convenient.
- Make sure to grab both full-fat coconut milk and coconut cream. They’re different, with coconut cream being the thick layer on top of coconut milk.
- When it comes to cashews, soak them to guarantee your ice cream turns out perfectly textured. Use raw, unsalted cashews for the right consistency – they’re more about texture than flavor.