This simple method will teach you how to make delicious vegan ice cream at home with a coconut milk base.
Serves6 to 8
Makes1 quart
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First off, I promise you there are no tricks to this vegan ice cream. This isn’t “ice cream” in quotation marks. You’re not going to get your hopes up only to have them dashed with a bowl of icy, flavorless frozen dairy substitutes. This vegan ice cream is the real deal.
Yes, it’s creamy. Yes, it tastes like a real dessert that you’d drizzle with caramel sauce and sprinkle with nuts. Yes, it’s dairy-free and vegan too (no eggs!). Here’s what you need to know.
What’s the Secret to Vegan Ice Cream?
The secret is nothing more than coconut milk. Full-fat, creamy coconut milk. Other vegan milk substitutes, like almond milk or soy milk, just don’t cut it when it comes to ice cream. You need the fattiness and unctuousness that can only be found in a can of coconut milk.
How to Make Vegan Ice Cream
Sweetener Options For Vegan Ice Cream
Let’s back up to that sweetener for a second. I love this ice cream made with agave, especially since the syrupy nature of agave helps prevent ice crystals from forming, keeping the ice cream very smooth. If you’re ok with honey in your diet, you can also use that. Alternatively, you can use maple syrup or a granulated sugar like cane sugar or turbinado. Whatever sweetener works for you!
Does This Ice Cream Taste Like Coconut?
Yes, since this ice cream is almost entirely made of coconut milk, it definitely tastes like coconut. I love it plain, all on its own, but coconut is a great flavor base for just about anything, from the nuts and fruit swirls Megan added to mint or basil, dark chocolate, and tropical flavors. Use this recipe as a base and experiment with your own add-ins!
It is not stretching things too far to call this ice cream life-changing. Whether you’re a vegan or an omnivore, this ice cream is a delicious summertime treat that’s totally worth making.