Vegan Vanilla Bean Ice Cream
This vegan vanilla bean ice cream is proof that dairy-free doesn’t mean flavor-free. It’s creamy, luscious, and packed with real vanilla goodness. Unlike store-bought versions, this one skips the weird additives and lets pure vanilla shine. No fancy equipment? No problem. This recipe is easy, foolproof, and dangerously delicious. Whether you scoop it into a bowl or eat it straight from the container, it’s guaranteed to disappear fast. Ready to make an ice cream that’s actually worth the hype? Let’s do this.
Vegan Vanilla Bean Ice Cream
A rich, creamy vanilla bean ice cream made with plant-based ingredients, no dairy, and zero regrets.
Ingredients
- 1 can 13.5 oz full-fat coconut milk
- 1 cup unsweetened almond milk
- ½ cup maple syrup or agave nectar
- 1 vanilla bean or 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- Split the vanilla bean and scrape out the seeds.
- Blend coconut milk, almond milk, maple syrup, vanilla, and salt until smooth.
- Pour the mixture into an airtight container and place it in the freezer.
- Stir every 30 minutes for the first 2 hours to prevent ice crystals.
- Freeze for 4-6 hours or until firm.
- Scoop, serve, and prepare to be amazed.
Notes
Nutritional Information (Per Serving)
- Calories: ~210
- Total Fat: 12g
- Saturated Fat: 10g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
Bonus Tips for Extra Flavor
- Add chopped nuts or chocolate chips before freezing.
- Swirl in vegan caramel or fruit puree for a fancy touch.
- Use a dash of cinnamon for a warm, cozy twist.
- If you somehow have leftovers, store them in a sealed container to prevent freezer burn.
