Q&A: How to Make Vegan Ice Cream With or Without Machine
Vegan ice cream is easy to make using cashew, almond, coconut or oat based milks. See the array of great recipes later in this article for the various options. Using an ice cream making machine makes it easier, but you can also make it without using a machine. Some recipes shown below are designed to not require churning or multiple-freeze-and-mix steps at all. Some of recipes are made in a food processor or using a blender and include agar-agar and other gelling agents. Many commercial vegan milks are too thin to easily make ice cream and so various vegan creams and powders are used to thick the milk. The various base options for making vegan ice cream are summarised below.
Vegan Ice Cream Using Cashews
Begin by making your own homemade cashew milk. This is much creamier than the bought milks. You need a thick cashew cream rather than a thin cashew milk. To make it, simply add some raw cashews to hot water and soak for an hour or so. Then, you drain the cashews and blend them with some water using a blender or food processor. Make a very creamy and thick cashew cream/milk. Coconut cream is often added along with flavor and fresh fruit. The mixture in the bowl are then frozen for 30-60 minutes. Then, the mixture is churned in an ice cream machine until it reaches soft serve consistency. A series of freeze and re-mix steps can be used to avoid ice crystals forming when the ice cream is made by hand. This can be done in a food processor or a stand mixer.
Vegan Ice Cream Using Coconut Milk and Coconut Cream
Using a 50% mixture of commercial Coconut Milk and Coconut Cream creates the right texture for vegan ice cream. Other ingredients such as sugar and cocoa are added and the mixture is simmered briefly, cooled and then blended briefly to ensure a smooth consistency. The mixture is frozen for several hours or overnight before being mixed in a machine or by hand.
Using Soy Milk to Make Vegan Ice Cream
A three to one mixture by volume or soy milk and soy powder ensures a thick consistency needed for ice cream. Blend with a little water or coconut milk before freezing for about 1 hour. Churning by hand using a machine following the instructions.
Using Homemade Oat Milk to Make Vegan Ice Cream
Add about half a cup of rolled oats to three cups unsweetened oat milk to a small saucepan. Simmer the mixture for 10 minutes until soft. Cool and then blend well to a very smooth consistency. Freeze for several hours and then churn and mix as for the other options.
To make oat milk simply add 1 cup steel-cut rolled oats to 4 cups hot water to the bowl of a food processor or high-speed blender. Pulse on a very high setting for 30-60 seconds. Then, strain through a clean tea-towel or even a t-shirt for best results. For ice-cream the oat milk can be strained through a normal kitchen sieve as the solids help thicken the cream. You can also make an oat cream by adding 1/2 cup steel-cut oats to 1 cup water, simmering gently for 10 minutes. Cool and then adding 2 tablespoons of coconut oil (flavorless) and blend on high to a very smooth consistency.
Pistachio and Rolled Oats Vegan Ice Cream
Ingredients
- 1/2 cup rolled oats
- 2/3 cup maple syrup
- 1/2 teaspoons sea salt
- 1 teaspoon vanilla extract
- 1/2 cup Blueberries, to serve
- 3 cups unsweetened oat milk or soy milk
- 1 1/2 cups roasted, unsalted pisachios, shelled
Method
Simmer the rolled oats in one cup of milk in a small saucepan, until soft, about 10 minutes.
Set the oats aside to cool. Add the pistachios with remaining milk to a blender or food processor bowl. Pulse on high until silky and smooth. Then, add the cooked oatmeal, salt, maple syrup and vanilla extract to the bowl. Pulse again until the oats are fully broken down and the mixture is very smooth. Transfer the mixture to an ice cream maker and follow the instructions. Or make the ice cream by hand.
Pour the mixture to freezer-safe container, and freeze for about 45-60 minutes. Stir vigorously using a hand, bench mixer or blender. Then, return it to the freezer for about 30-45 minutes. Repeat this process until the ice cream is the desired consistency. Serve sprinkled with fresh blueberries and additional pistachios.
No Churn Vegan Ice Cream Recipe with Chocolate and Dates
Ingredients
- 16 ounces (500 g) pitted dates
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened almond milk
- 2 x 14-ounce (400 g) cans coconut cream
- 2/3 cup unsweetened cocoa or cacao powder powder
Method
Cool a large mixing bowl in the freezer for about 10-15 minutes.
Pulse the pitted dates in a blender or food processor and process until coarsely chopped. Drizzle in the hot water and pulse briefly to create a thick paste with the dates, and then set aside. Scoop out the coconut cream from the cans of coconut cream, discarding the liquid Transfer to the chilled mixing bowl. Then, add the almond milk, cocoa powder, vanilla, and half of the date paste. Whip using a bench mixer until fully incorporated and smooth. Pour the mixture into a parchment-lined baking dish. Cover loosely with plastic wrap and a layer of foil. Freeze for several hours for mousse consistency ice cream or freeze overnight. Set out on your bench for 20 minutes or so prior to scooping.
Super Creamy Cashew Ice Cream Recipe
Ingredients
For the Homemade Cashew Milk
- 1 1/2 cup Water
- 1 cup Raw Cashews (Soaked for 1 hour in boiling water)
For the Cashew Ice Cream:
- 1/4 cup Water
- 1 teaspoons Salt
- 1 cup White Sugar
- 1 cup Cacao Butter
- 1/4 cup Coconut Oil
- 1/3 cup Coconut Sugar
- 1 1/2 cup Coconut Cream
- 2 cups Homemade Cashew Milk* (see below)
Method
Prepare the homemade cashew milk by pouring boiling water 1 cup of raw cashews to a bowl. Set aside for about an hour. Then, drain the cashews and transfer to a blender bowl. Add 1 cup of cold water and blend at high speed until very smooth. Next combine the cashew milk with the coconut cream in a large bowl and set aside.
Next, dissolve the sugar in 1/4 cup of water in a small saucepan over moderate heat. Stir constantly until the sugar is melted. Then, add the coconut sugar, coconut oil, cashew cream and salt to the saucepan and whisk in until everything is melted together. Then, transfer this mixture into the bowl with the coconut cream and cashew milk. Use an stick-blender to pulse everything together until well combined and smooth. Chill the bowl in the freezer for 15-18 minutes.
Next, transfer the chilled mixture into the ice cream machine and churn using to the manufacturer directions. You should have a soft serve consistency in about 25-45 minutes. Then, transfer to a pan and freeze. You can also use manual methods if you do not have and ice cream machine.
Ultra Creamy Vegan Vanilla Ice Cream Using Coconut Milk/Cream
Ingredients
- 1/2 cup White Sugar
- 2 teaspoons Vanilla Extract
- 1 14 oz (400 ml) can Coconut Milk
- 1 14 oz (400 ml) can Coconut Cream
- 1/4 cup Golden Syrup or Maple Syrup
- 1/2 teaspoon Vanilla Powder or Fresh Bean Seeds
Method
Place all the ingredients (apart for the vanilla) into a small saucepan and heat to a simmer, while stirring. Once the pan boils remove from heat. Add the vanilla powder and vanilla extract and use a hand-held blender, to blend the mixture to smooth, creamy consistency (about 30 seconds). Or use a bowl blender or food processor. Pour the mixture into a small bowl, cover and chill in your refrigerator for several hours until frozen, or overnight.
Next, transfer the chilled mixture into your ice cream machine and follow the instructions to make soft serve ice cream (about 20-45 minutes). Transfer to another bowl and serve in scoops with fresh fruit and herbs.
Chai Latte Vegan Ice Cream Recipe
Ingredients
- 2 chai tea bags
- 3/4 cup brown sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground ginger
- 280 ml (9 fl oz) soy milk
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 2 teaspoons ground cinnamon
- 1 teaspoon of guar gum or xanthan gum
- 1 1/2 teaspoon natural vanilla extract
For the Ice cream
- 3/4 cup soy milk
- 1/4 cup coconut oil
- 1/2 cup soy milk powder
- 2 tablespoon sunflower oil
- 1 tablespoon freshly squeezed lemon juice
Method
Add the milk, ginger, cinnamon, vanilla, sugar, cloves, cardamom, salt and gum to a small saucepan. Bring to the boil over moderate heat. Then, turn the heat off, add the tea bags and steep covered with the lid 15 - 20 minutes. Then, remove the lid and allow to cool down before removing the tea bags.
Next make the ice cream by adding the milk, milk powder and lemon juice to blender bowl. Pulse briefly several times. Slowly drizzle in the sunflower and coconut oils while pulsing until the mixture thickens. Add the cooled chai mixture and blend again briefly until well combined. Chill the mixture in your refrigerator for an hour or two. Then, transfer the mixture into an ice-cream machine and churn to soft-serve consistency (about 25–30 minutes). When done, freeze the ice cream in a bowl covered with plastic wrap in your refrigerator. Freeze for several hours or overnight, then scoop and serve sprinkled with nuts and fresh berries or fruit.
Vegan Mango and Coconut Ice Cream Log
Ingredients
- 150 g (5 oz) raw almonds, finely chopped
- 60 g (2 oz) flaked coconut
For the Mango Ice Cream
- 3 cups coconut milk
- 4 mangoes, roughly chopped
- 230 g (8 oz) caster (superfine) sugar
For the Coconut Ice Cream
- 160 g (5 oz) caster sugar
- 400 ml (1 3/4 cups) coconut cream
- 200 ml (3/4 cup) coconut milk
For the Sauce
- 1/2 teaspoon of agar-agar
- 100 ml (1/2 cup) mango juice
- 1 tablespoon caster sugar
Method
You need to make the two vegan ice creams the day before serving. Make the mango ice cream, by blending the mango in a blender to a rough puree. Transfer to a small bowl and set aside. Add the milk and sugar to a small saucepan and heat while stirring over medium heat until the sugar has dissolved. Next, pour the milk mixture over the mango puree and combine well using a wooden spoon. Cover the bowl with plastic wrap and refrigerate for 8 hours. Churn the mixture in an ice-cream machine to soft-serve consistency and refrigerate.
Make the coconut ice cream, placing all the ingredients in a saucepan. Heating while stirring over moderate heat until all the sugar has dissolved, without boiling. Transfer to a bowl, with plastic wrap and refrigerate for 8 hours or over night. Churn the coconut ice cream in an ice-cream machine to soft-serve consistency and refrigerate.
Assemble the log by scooping the coconut ice cream into the bottom half of a log mould. Smooth the top with a spatula. Scoop the mango ice cream on top and smooth the surface. Scatter the almonds over the top and freeze for least 6 hours.
To make the sauce, place the ingredients in a small saucepan. Bring to the boil over moderate heat and cook for 2-3 minutes, while whisking constantly. Remove the pan from the heat and set aside for 5 minutes.
Tip the ice cream log out of the mould onto a serving plate. Drizzle the sauce over the top, sprinkle with almonds and flaked coconut and serve.
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