Description
Enjoy a creamy and rich vanilla ice cream made entirely with plant-based ingredients. This recipe delivers a smooth texture and natural sweetness with simple, wholesome components. Perfect for any season, this versatile vanilla ice cream can be customized with various mix-ins and garnishes to suit your taste and dietary needs.
Ingredients
Scale
Ingredients
- 1 cup plant-based cream
- 1 cup plant-based milk
- 2 teaspoons natural vanilla extract (natural)
- 1/2 cup natural syrup (such as agave or maple) (natural)
- 1 teaspoon natural gelling agent
- Pinch of sea salt
Optional Mix-ins
- Melted plant-based chocolate (for chocolate swirl)
- Fresh raspberries or blueberries (for berry mix-in)
- Chopped toasted almonds or pistachios (for nutty crunch)
- Pinch of cinnamon or cardamom (for spiced vanilla)
- Homemade caramel sauce (natural) (for caramel ribbon)
Instructions
- Prepare Your Ingredients: Gather all ingredients: plant-based cream, plant-based milk, natural vanilla extract (natural), natural syrup (natural), natural gelling agent, and a pinch of sea salt. Measure them accurately to ensure perfect flavor balance and texture.
- Mix the Base: In a saucepan, gently warm the plant-based cream and plant-based milk together. Do not boil. Whisk in the natural syrup (natural) and natural vanilla extract (natural) until the mixture is fully combined and smooth.
- Add the Natural Gelling Agent: Sprinkle the natural gelling agent over the warm mixture, whisking continuously. Keep heating gently to activate the gelling agent without allowing the mixture to curdle.
- Chill the Mixture: Remove the mixture from heat once smooth. Let it cool to room temperature, then transfer to the refrigerator for at least 4 hours or overnight to allow full setting and flavor melding.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn following the manufacturer’s instructions, usually about 20 to 25 minutes until creamy and thickened.
- Freeze and Set: Transfer the churned ice cream into a freezer-safe container. Smooth the top and freeze for 2 to 4 hours to firm up for the ideal scoopable texture.
Notes
- Use cold plant-based cream and milk for smoother mixing.
- Warm the mixture slowly at low heat to prevent lumps when adding the gelling agent.
- Do not skip chilling; refrigeration deepens the flavor and improves texture.
- Use a high-quality natural vanilla extract for better aroma and taste.
- Adjust the amount of natural syrup (natural) to your preferred sweetness level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning and Freezing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 15g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vanilla ice cream, plant-based ice cream, dairy-free dessert, vegan ice cream, natural vanilla, creamy dessert, homemade ice cream
