Vegan Vanilla Ice Cream

Vegan Vanilla Ice Cream Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 40 minutes


14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

14 ounces Canned Coconut Cream (400ml) Unsweetened

1/2 cup White Granulated Sugar (100g)

1/4 cup Golden Syrup (60ml) or Maple Syrup

1/2 tsp Vanilla Powder

2 tsp Vanilla Extract

Golden Oreo Cookies Optional


1The day before, place the freezer bowl of your ice cream maker into the freezer to freeze properly.

2Next, place all the ingredients (except for the vanilla) into a pot and bring to a simmer - stirring all the while.

3As soon as it reaches a simmer, remove from heat, add the vanilla extract and vanilla powder and using an immersion (handheld) blender, blend for 30 seconds. You can also transfer to a blender jug and blend it in that - just ensure the lid is on very firmly.

4Pour the mixture into a container, cover and chill in the refrigerator overnight.

5The next day, pour the chilled mixture into your ice cream maker and churn as per the ice cream makers instructions. Can be 20-40 minutes.

6When it reaches soft serve consistency, move to a loaf pan or other freezer safe container, smooth down with a spoon, cover and place into the freezer for a few hours to set.

7When you're ready to serve, place Oreo cookies into the food processor (around 2 cookies per person) and process into a fine crumble.

8Sprinkle this over the ice cream and top with half a cookie.

9Will keep in the freezer but best when fresh. Scoop with a hot scoop (dipped in hot water) to allow for easier serving.

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