This Easy Vegan Ice Cream is creamy, smooth, delicious, and incredibly simple to make! If you love homemade frozen desserts but don’t have an ice cream maker, this quick and beginner-friendly recipe is perfect for you.
Made with coconut milk, maple syrup, vanilla extract, and a few simple ingredients, this dairy-free ice cream has a rich texture and classic vanilla flavor. You only need a few minutes of preparation before placing it in the freezer. Enjoy it on its own or customize it with your favorite toppings!
Recipe Details
- Prep Time: 10 minutes
- Freezing Time: 6 hours
- Total Time: 6 hours 10 minutes
- Servings: 6
- Course: Dessert
- Cuisine: American
- Diet: Vegan, Dairy-Free, Egg-Free
- Difficulty: Easy
Ingredients
- 2 cans (13.5 ounces each) full-fat coconut milk, chilled overnight
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon coconut oil, melted (optional, for extra richness)
Important: Use full-fat canned coconut milk rather than refrigerated coconut milk beverages. The higher fat content helps create a creamier texture.
Instructions
Step 1: Chill the Coconut Milk
Why You Should Refrigerate Canned Coconut Milk Overnight Before Use
Place the cans of coconut milk in the refrigerator overnight. This helps the thick coconut cream separate from the liquid.
Open the cans carefully without shaking them. Scoop the thick cream into a mixing bowl and reserve the thinner liquid.
Step 2: Mix the Ingredients
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Add the coconut cream, maple syrup, vanilla extract, salt, and melted coconut oil (if using) to a large mixing bowl.
Whisk everything together until smooth and creamy.
Step 3: Add the Cornstarch
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In a small bowl, mix the cornstarch with 2 tablespoons of the reserved coconut liquid until completely smooth.
Whisk this mixture into the coconut cream base. This helps improve the texture and reduce iciness.
Step 4: Blend Until Smooth
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Use a hand mixer or blender to combine the mixture for 1–2 minutes until it becomes completely smooth.
Taste the mixture and add a little more maple syrup if you prefer sweeter ice cream.
Step 5: Transfer to a Container
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Pour the prepared mixture into a freezer-safe loaf pan or airtight container. Spread it evenly with a spatula.
Cover tightly with a lid or plastic wrap to help prevent ice crystals from forming.
Step 6: Freeze Until Firm
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Place the container in the freezer for approximately 6 hours or until firm.
For a softer, more evenly frozen texture, stir the mixture every 60–90 minutes during the first 3 hours.
Step 7: Scoop and Serve
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Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes before scooping.
Serve in bowls or cones with fresh berries, chocolate chips, chopped nuts, or your favorite vegan toppings.
Enjoy your homemade creamy vegan ice cream!
Tips for the Best Vegan Ice Cream
- Use full-fat coconut milk: It provides the rich texture needed for creamy dairy-free ice cream.
- Chill the coconut milk: Refrigerating overnight helps separate the thick cream.
- Blend thoroughly: A smooth base gives you a better final texture.
- Cover tightly: Prevent air exposure to reduce freezer burn and ice crystals.
- Allow softening before scooping: A few minutes at room temperature makes serving easier.
- Don’t skip the fat: Coconut cream and optional coconut oil help create a smoother frozen dessert.
Easy Vegan Ice Cream Variations
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7
1. Vegan Chocolate Ice Cream
Add ¼ cup unsweetened cocoa powder and an extra tablespoon of maple syrup. Blend until smooth before freezing.
2. Vegan Strawberry Ice Cream
Blend 1 cup fresh or frozen strawberries into the mixture. For a stronger strawberry flavor, use slightly less reserved coconut liquid.
3. Vegan Chocolate Chip Ice Cream
Fold in ½ cup dairy-free chocolate chips before transferring the mixture to the freezer.
4. Vegan Mango Ice Cream
Add 1 cup ripe mango puree for a tropical, fruity flavor.
5. Vegan Peanut Butter Ice Cream
Mix in ¼ cup creamy peanut butter and swirl a little extra peanut butter through the mixture before freezing.
Delicious Toppings for Vegan Ice Cream
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7
Try serving your ice cream with:
- Fresh strawberries and blueberries
- Dairy-free chocolate sauce
- Chopped almonds or walnuts
- Vegan chocolate chips
- Toasted coconut flakes
- Crushed dairy-free cookies
- Sliced bananas
- Maple syrup
Storage Instructions
- Freezer: Store in an airtight, freezer-safe container for up to 2 weeks for the best quality.
- Prevent Ice Crystals: Press a piece of parchment paper or plastic wrap directly against the ice cream surface before sealing.
- Serving: Let the ice cream soften for 5–10 minutes before scooping.
- Refreezing: Avoid repeatedly thawing and refreezing, as this can make the texture icy.
Frequently Asked Questions
1. Can I make vegan ice cream without an ice cream maker?
Yes! This recipe is made without an ice cream maker. Simply blend the ingredients, transfer them to a container, and freeze until firm.
2. Can I use almond milk instead of coconut milk?
You can, but almond milk has much less fat than coconut milk. The result may be harder and icier. For a creamy texture, use a full-fat plant-based cream or coconut cream instead.
3. Does vegan ice cream taste like coconut?
It can have a mild coconut flavor because of the coconut milk. Vanilla extract, chocolate, berries, or peanut butter can help balance that flavor.
4. How long does homemade vegan ice cream take to freeze?
It generally takes around 6 hours to become firm enough to scoop, although freezing time depends on your freezer and container.
5. Can I make this recipe without maple syrup?
Yes. You can use agave syrup or another liquid sweetener. Adjust the quantity according to your preferred sweetness.
6. Why is my vegan ice cream too hard?
Homemade ice cream without commercial stabilizers can freeze quite firmly. Let it sit at room temperature for 5–10 minutes before scooping.
Printable Recipe Card
Easy Vegan Ice Cream
Crème glacée vegan maison sans sorbetière : recette inratable | Vegourmet
A simple no-churn vegan vanilla ice cream made with coconut milk, maple syrup, and vanilla.
Prep
10 min
Freeze
6 hrs
Servings
6
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon melted coconut oil (optional)
Instructions
- Refrigerate coconut milk overnight.
- Scoop the thick coconut cream into a mixing bowl.
- Add maple syrup, vanilla, salt, and optional coconut oil.
- Mix cornstarch with 2 tablespoons reserved coconut liquid until smooth.
- Whisk the cornstarch mixture into the coconut cream.
- Blend everything until smooth and creamy.
- Pour into a freezer-safe container and cover tightly.
- Freeze for approximately 6 hours until firm.
- Let soften for 5–10 minutes before scooping.
- Serve with your favorite vegan toppings.
Vegan • Dairy-Free • Egg-Free
