No-Churn Vegan Vanilla Bean Ice Cream. A creamy vanilla coconut-y ice cream that is so delicious and easy to make. No need for an ice cream maker! Serve with fresh fruit, in a cone or over pumpkin pie.
I never thought that making ice cream would be so easy until I figured out the No-Churn method. After trying a few vegan ice creams from the store, I figured that they all had something in common.
The common ingredient was xanthan gum. I thought, “Hmmm, what if I try using xanthan gum in a homemade ice cream and just sticking it in the freezer to see if it becomes creamy?”
Well, it worked! It is so easy to make that your kiddos can create easy, No-Churn homemade ice creams, especially this No-Churn Vegan Vanilla Bean ice cream. Just be sure to help them with the vanilla bean scraping.
I created a topping station with this vegan vanilla ice cream recipe.
I added small mason jars filled with chopped organic strawberries, organic blueberries and chopped roasted almonds.
The addition of the fresh fruit and nuts is the perfect combination for this recipe!
My kiddos really loved this No-Churn Vegan Vanilla Bean Ice Cream Recipe and so did I!
Be sure to add the almond extract because it balances out the strong coconut-y flavor. You can find it near the vanilla extract in most grocery stores.
For more easy No-Churn recipes, be sure to check out my:
- No-Churn Vegan Strawberry Ice Cream
- No-Churn Vegan Meyer Lemon Ice Cream
- No-Churn Vegan Mint Chip Ice Cream
- No-Churn Vegan Double Chocolate Peanut Butter Ice Cream
- No-Churn Blueberry Acai Ice Cream
This recipe is included in the No-Churn Vegan Ice Creams E-Book. Want more recipes? Check out The No-Churn Vegan Ice Creams E-Book with 8 vegan creamy ice cream recipes free from dairy, eggs, refined sugars and gluten.
PrintNo-Churn Vegan Vanilla Bean Ice Cream
- Total Time: 5 hours 7 minutes
- Yield: 6 1x
Description
No-Churn Vegan Vanilla Bean Ice Cream. A creamy vanilla coconut-y ice cream that is so delicious and easy to make. No need for an ice cream maker! Serve with fresh fruit, in a cone or over pumpkin pie. This recipe is included in the delicious No-Churn Vegan Ice Creams E-Book which includes 8 creamy ice cream recipes.
Ingredients
- 1 can full fat coconut milk or coconut cream (13.66 ounces)
- 1/2 cup maple syrup
- 1 teaspoon xanthan gum
- 1/4 teaspoon almond extract
- 1/2 vanilla bean
Instructions
- To blender at coconut milk, maple syrup, xanthan gum and almond extract.
- Cut vanilla bean in half and scrape out seeds. Add to blender.
- Blend all ingredients until smooth and creamy.
- Pour coconut mixture into a medium loaf pan and cover with foil. Put into the freezer.
- Freeze for 4-5 hours for soft serve and 5-6 hours for a firmer ice cream. Allow to thaw for 5-10 minutes to soften before serving.
Notes
This recipe is included in the No-Churn Vegan Ice Creams E-Book. Want more recipes? Check out The No-Churn Vegan Ice Creams E-Book with 8 vegan creamy ice cream recipes free from dairy, eggs, refined sugars and gluten.
- Prep Time: 7 minutes plus freezing 5 hours
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maria mcmullan says
your recipes truly look delicious
however, a lot of people who are dairy free because of a sensitive gut typically need to stay away from the gums, including xanthan gum, which is in fact a mold.
any ideas for a basic dairyfree recipe that does not need xanthan
thank you
Ester Perez says
You can try using gelatin to give it that creamy effect and it is gut friendly.
Tal says
Hi Ester, thank you for the recipe!
Tried it earlier today. The texture is great but i was wondering if there’s a way to cut the maple down by half without it messing up the texture? (-not for health issues, taste came out extremely sweet). If possible, should i add extra xanten gum/add some oil/any other idea on how to keep it creamy yet less sweet?
Thank you🙏
Ester Perez says
Hi Tal,
You will not mess up the texture by reducing the maple syrup. The recipe will still work out great!
Enjoy!
Warmly,
Ester
Ali says
This no churn ice cream is just what I want!
…. Except I’m allergic to coconuts.
Can you*please* recommend a coconut substitute that would still taste awesome and work as no churn?
I’d be soooooo greatful.
Especially if I could make some for the holidays! ???
Ester Perez says
You can use cashew milk, preferably homemade. The trick is to get the cashew milk, the same consistency of coconut milk or heavy cream. Here is a recipe, (not mine own) and you will want to modify it by using less water. Just enough to get a creamy consistency. If you do not have a high speed blender, then just strain out any chunks with a colander. https://vanillaandbean.com/homemade-cashew-milk/ I would suggest to add another 1/2 teaspoon of xanthan gum to your recipe since most coconut milk already has it, so you need to increase it in the recipe to make sure you do not get any icicles. Let me know how this works! Happy holidays! 🙂 Warmly, Ester
Emmy Lymn says
Thanks for sharing Ester. I love that you don’t need an ice cream machine to make ice cream. Those things are so finicky and not easy to clean. I can’t wait to try it out on the kids. I think they’ll love it.
★★★★★
Ester Perez says
You’re very welcome! Let us know how you guys enjoy the recipe! 🙂 Warmly, Ester