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Vegan Vanilla Ice Cream

Vegan vanilla ice cream with a silky, ivory texture made from overnight coconut milk cream and a quick stovetop thickening step. This dairy-free vanilla ice cream churns into a rich, scoopable plant based ice cream with pure vanilla flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 minutes
Total Time 29 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

coconut milk (full-fat, refrigerated overnight)
  • 2 can (13.5 oz) full-fat coconut milk Refrigerate overnight so the cream separates from the coconut water.
sweetener
  • 0.5 cup maple syrup Use maple syrup or agave as the sweetener.
vanilla flavoring
  • 2 tsp pure vanilla extract Pure vanilla extract for classic vanilla flavor.
thickener
  • 1 tbsp arrowroot or cornstarch Helps thicken the base slightly for a custard-like texture.
salt
  • 0.25 tsp salt Balances sweetness and enhances vanilla.
coconut oil
  • 1 tbsp coconut oil Adds richness and smoothness to the churned ice cream.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the coconut vanilla base
  1. Scoop the solid coconut cream from the top of the refrigerated cans, leaving the coconut water behind for another use.
  2. In a saucepan over medium heat, combine coconut cream, maple syrup, vanilla extract, arrowroot or cornstarch, salt, and coconut oil.
  3. Whisk constantly until the mixture thickens slightly, about 5 minutes.
  4. Cool the mixture completely, then refrigerate at least 4 hours until well chilled.
Churn and freeze
  1. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
  2. Transfer to a freezer-safe container and freeze until scoopable.

Notes

Pro tip: fully cool the cooked base before chilling so it thickens evenly and churns smoothly. Refrigerate leftovers up to 3 days for best texture; freezer storage is best within 1 month (scoops may harden and need a few minutes at room temperature). For a lower-sugar option, swap maple syrup for half the amount of agave and add a splash more vanilla for balance.