Home
Recipes
Vegan vanilla ice cream

Vegan vanilla ice cream served in wafers

Vegan vanilla ice cream

Name: Vegan vanilla ice cream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10
Ingredients: 2 x 400g cans coconut milk (not light); 175g caster sugar; 1 tsp sea salt flakes; 1 vanilla pod or 1 tbsp vanilla bean paste; 2 tbsp cornflour; a pinch turmeric

Anna Glover

Save recipe

Serves 10

Easy

Prep: 25 mins

Cook: 20 mins

Plus chilling and churning

A star rating of 4.3 out of 5.6 ratingsRate

loading...

Indulge in our dairy-free and egg-free vanilla ice cream, the perfect dessert for summer as part of a vegan menu. Serve on its own or try with fresh berries

Freezable

Dairy-free

Egg-free

Gluten-free

Vegan

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Vegan smoothie

A star rating of 2.8 out of 5.4 ratings

Easy vegan chocolate cake

A star rating of 4.2 out of 5.140 ratings

Vegan crepes

A star rating of 4.5 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

2 x 400g cans coconut milk

(not light)
175g caster sugar
1 tsp sea salt

flakes
1 vanilla pod

or 1 tbsp vanilla bean paste
2 tbsp cornflour
a pinch turmeric

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal220
fat13g
saturates12g
carbs23g
sugars20g
fibre0g
protein1g
salt0.5g

Method

step 1

Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, salt and turmeric (for colour) to the pan. Cut the vanilla pod in half lengthways (if using) and scrape the seeds out of both sides with the side of the knife. Put the seeds and the pod, or vanilla paste, into the pan. Warm on a low heat for 10 mins until the sugar has melted and the mixture starts to steam.
step 2

Mix the cornflour with the reserved coconut milk in a small bowl until smooth. Pour into the hot milk, and continually whisking, heat for another 5-10 mins until the mixture thickens to a pourable custard consistency. Strain into a bowl, and cover. Leave to cool, then chill for at least 2 hrs.
step 3

Pour the chilled mix into an ice cream maker, and churn for 20-30 mins until you get a soft scoop ice cream. Transfer to a sealable container and freeze for up to 3 months until ready to serve. If you don’t have an ice cream maker, pour the chilled mix into a wide-based plastic tub or dish. Freeze for 2-3 hrs, stirring the mix every 20 mins with a fork, to break up any large ice crystals, until soft ice cream. Transfer to a smaller tub and freeze until ready to serve. You should be able to scoop the ice cream easily from the freezer, or leave for a few mins at room temperature to soften, if you need to.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now