Tulo

Vegan Ice Cream Recipe

Two scoops of pale, creamy vegan ice cream in a white bowl, showing a dense, smooth texture with a few melting drips down the side.
Photo by NGSOFT IT on Pexels

Full-fat coconut milk supplies the fat that dairy cream would normally provide, while blended soaked cashews add body and protein so the base churns thick instead of icy. A small cornstarch slurry cooked into the base acts as a stabilizer, the same job egg yolks do in custard-style ice cream, keeping the texture scoopable straight from the freezer.

Prep
20 min
Cook
35 min
Total
535 min
Servings
8

Ingredients

Servings8
  • 27 oz full-fat coconut milk (canned)
  • 1 cup raw cashews, soaked and drained
  • 3/4 cup maple syrup
  • 1 tbsp cornstarch
  • 1 tbsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1 tbsp vodka (optional, for scoopability)

Nutrition per serving

Calories
396
Protein
5g
Carbs
32g
Fat
28g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Cover the cashews with boiling water in a small bowl and let them soak for 1 hour, then drain well.
  2. 2In a small bowl, whisk 3 tablespoons of the coconut milk with the cornstarch until no lumps remain, this is your slurry.
  3. 3In a saucepan, warm the remaining coconut milk with the maple syrup and salt over medium heat, whisking occasionally, until steaming but not boiling, about 4 minutes.
  4. 4Whisk in the cornstarch slurry and simmer, stirring constantly, for 1-2 minutes until the mixture thickens slightly and coats the back of a spoon.
  5. 5Pour the warm coconut mixture into a blender with the drained cashews and vanilla. Blend on high for 2-3 minutes until completely smooth with no gritty texture.
  6. 6Pour the base into a container, cover, and refrigerate until fully cold, at least 4 hours or overnight.
  7. 7Stir the vodka into the chilled base, if using.
  8. 8Churn the base in an ice cream maker according to the manufacturer's instructions, about 20-25 minutes, until it reaches soft-serve consistency.
  9. 9Transfer to a loaf pan or airtight container, press a piece of parchment directly onto the surface, and freeze for at least 4 hours until firm.

Tips & variations

  • The tablespoon of vodka doesn't add noticeable flavor at this amount, alcohol lowers the freezing point of the base slightly, which keeps the finished ice cream softer and easier to scoop straight from the freezer.
  • For a chocolate version, whisk 3 tablespoons of unsweetened cocoa powder into the warm coconut mixture before blending.
  • Fold in mix-ins like chocolate chips, crushed cookies, or toasted coconut flakes during the last 2 minutes of churning so they stay distributed instead of sinking.
  • Agave syrup can replace the maple syrup 1:1 for a more neutral sweetness that lets other flavors, like fruit purees, come through more clearly.

Storage & reheating

Store in an airtight container with a piece of parchment or plastic wrap pressed against the surface to limit ice crystals. Vegan ice cream keeps its best texture for about 2 weeks in the freezer and is still safe to eat for up to a month, though it will gradually become icier. Let it sit at room temperature for 5-10 minutes before scooping.

Tips from the Tulo kitchen

  • Freezing the loaf pan or container itself for 30 minutes before pouring in the churned ice cream helps it firm up faster and more evenly.
  • A shallow, wide container freezes the base more evenly than a tall, narrow one, since the middle of a deep container takes much longer to firm up.

FAQ

Can I make vegan ice cream without an ice cream maker?

Yes. Pour the chilled base into a shallow metal pan and freeze it, stirring vigorously with a fork or whisk every 30 minutes for about 3 hours to break up ice crystals as they form, then freeze solid.

Why did my vegan ice cream turn out icy instead of creamy?

This usually means the base didn't have enough fat, wasn't chilled cold enough before churning, or was blended too briefly to fully break down the cashews. Full-fat coconut milk (not light) and a thorough blend are what give it a smooth texture.

Can I use a different plant milk instead of coconut milk?

Oat or almond milk will freeze noticeably icier because they have much less fat. If substituting, add extra cashews or a few tablespoons of melted coconut oil to make up for the lost fat and creaminess.

Will this taste like coconut?

There's a mild coconut background note, but it's subtle enough that vanilla, chocolate, or fruit mix-ins easily take the lead.

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