What are the ingredients of vegan ice cream?

Vegan ice cream uses plant-based milks like cashew or coconut, a fat source (e.g. coconut oil or cacao butter), sweeteners, and flavorings. Natural thickeners like arrowroot powder help with texture.

Which vegan milk is best for making ice cream?

Cashew milk is great for creaminess and a neutral taste. Coconut milk adds rich texture. For best results, combine the two for a smooth, scoopable base.

What is a substitute for eggs in ice cream?

You can replace eggs with arrowroot powder, agar-agar, or cashew butter. These create a thick, creamy consistency without using animal products.

What is the best vegan thickening agent?

Arrowroot powder works best. It thickens, reduces ice crystals, and improves texture. Tapioca and cornstarch are good alternatives.

Are vegan ice creams healthy?

They can be! Most are cholesterol-free and lower in saturated fat. Homemade versions with clean ingredients are the healthiest option.

Why add arrowroot powder to ice cream?

It helps make vegan ice cream soft and smooth by preventing icy textures. It’s a natural stabilizer that improves overall consistency.

Vegan Ice Cream – The Best Homemade Recipe + Pro Tips

Creamy Vegan Ice Cream

Print Recipe

This rich and creamy vegan ice cream is made with homemade cashew milk and full-fat coconut milk. Naturally dairy-free and egg-free, it’s the perfect frozen dessert for plant-based diets—smooth, scoopable, and bursting with flavor.

Author: Chef Rina
Prep Time: 30 mins
freezing: 3 hour
Cook Time: 30 mins
Total Time: 4 hours
Yield: 10 1x
Category: Dessert, Ice-Cream
Cuisine: Vegan

Ingredients

Scale

For the Homemade Cashew Milk:
1 cup Raw Cashews (150g) Soaked in hot water for one hour
1 cup + 2 Tbsp Water (270ml)
For the Ice Cream:
2 cups Homemade Cashew Milk (480ml)
1 cup Coconut Milk (240ml) Canned, Full Fat, Unsweetened
1 cup White Granulated Sugar (200g)
¼ cup Water (60ml)
¾ cup Cacao Butter (100g) (finely chopped)
¼ cup Coconut Oil (55g)
1 tsp Salt
2 tsp Vanilla Extract

Homemade vegan ice cream ingredients

Instructions

Place the bowl from your ice cream machine into the freezer the night before you plan to make the ice cream. It must be thoroughly frozen to ensure the mixture churns and sets properly.
Soak one cup of raw cashews in freshly boiled water for about an hour. Once softened, drain the cashews and add them to a blender with 1 cup plus 2 tablespoons of cold water. Blend until completely smooth and creamy. There’s no need to strain—this rich cashew milk is ready to use.
Pour the cashew milk into a large mixing bowl and stir in the full-fat coconut milk. Set this creamy base aside as you prepare the sweetened fat mixture.
Pour the sugar and water into a saucepan and place over gentle heat. Stir constantly over medium heat until the sugar dissolves completely. You’ll notice the mixture becomes clear and smooth, and your spoon will no longer scrape the pan.
Add the chopped cacao butter, coconut oil, and salt to the saucepan. Continue stirring until all ingredients melt and combine into a silky, glossy mixture.
Pour the warm mixture into the bowl with the cashew and coconut milk. Add vanilla extract, then blend everything using an immersion blender until fully emulsified and smooth. If you’re using a standard blender, mix everything there, then return the blend to the bowl.
Place the bowl in the freezer for about 15 minutes to chill the mixture. If any parts begin to harden along the sides, stir to redistribute before churning.
Transfer the cold mixture into your ice cream maker and churn according to your machine’s instructions. It usually takes 25 to 45 minutes to reach a soft-serve consistency.
Once churned, scoop the ice cream into a loaf pan. Smooth the surface with a spoon, cover tightly, and freeze until it becomes firm enough to scoop.

Notes

Adjust water slightly based on cashew absorption

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 10
Calories: 345kcal
Sugar: 21.3g
Sodium: 243mg
Fat: 26.1g
Saturated Fat: 15.2g
Unsaturated Fat: 10.9g
Carbohydrates: 25.2g
Fiber: 0.5g
Protein: 3g

Keywords: Vegan Ice Cream, White Granulated Sugar, Homemade Cashew Milk, Vanilla Extract, Coconut Milk, Cacao Butter, Raw Cashews, Coconut Oil, Salt

Find it online: https://www.joyliciousrecipes.com/vegan-ice-cream-recipe/