These Ultra creamy vegan vanilla ice cream are So easy to make with the most perfectly smooth, rich, melt-in-the-mouth ice cream texture.
This vegan vanilla ice cream is smooth and rich with melt-in-the-mouth creaminess and has a perfect ice cream mouthfeel. You will not be calling this a sorbet that’s for sure!
And what I love is that you can take this basic recipe and flavor it all different kinds of ways. Instead of adding vanilla flavor you could add cocoa for chocolate flavor, you can add nuts or chocolate chips or anything you like!
This vegan vanilla ice cream is smooth and rich with melt-in-the-mouth creaminess and has a perfect ice cream mouthfeel. You will not be calling this a sorbet that’s for sure!
And what I love is that you can take this basic recipe and flavor it all different kinds of ways. Instead of adding vanilla flavor you could add cocoa for chocolate flavor, you can add nuts or chocolate chips or anything you like!
Ingredients:
- 1 14oz (400ml) Can Coconut Milk
- 1 14oz (400ml) Can Coconut Cream
- 1/2 cup (100g) White Sugar
- 1/4 cup (60ml) Golden Syrup or Maple Syrup
- 1/2 tsp Vanilla Powder*
- 2 tsp Vanilla Extract
- Golden Oreo Cookies (Optional)
Instructions:
- The day before, place the freezer bowl of your ice cream maker into the freezer to freeze properly.
- Next, place all the ingredients (except for the vanilla) into a pot and bring to a simmer – stirring all the while.
- As 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.
- Pour the mixture into a container, cover and chill in the refrigerator overnight.
- The 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.
- When 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.
- When you’re ready to serve, place Oreo cookies into the food processor (around 2 cookies per person) and process into a fine crumble.
- Sprinkle this over the ice cream and top with half a cookie.
- Will keep in the freezer but best when fresh. Scoop with a hot scoop (dipped in hot water) to allow for easier serving.
NOTES:
- *Vanilla powder is totally optional here, I used it to create extra vanilla flavor, but if you don’t have it on hand you can easily omit this.
