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Vegan Vanilla Bean Ice Cream

Emily Carter
A rich, creamy vanilla bean ice cream made with plant-based ingredients, no dairy, and zero regrets.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 210 kcal

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.
This vegan vanilla bean ice cream is simple, indulgent, and completely dairy-free. Just don’t expect it to last long.