Just 4 ingredients to make the BEST vegan vanilla ice cream! This homemade vegan ice cream recipe is easy to make, super rich and creamy- it's the best ice cream I've ever tasted, vegan or not!
A lot of homemade vegan ice cream recipes are made with full-fat coconut milk or coconut cream, and while I like those, the strong coconut flavor is not always what you want in ice cream. I wanted to make a vegan vanilla ice cream that was neutral enough in flavor, all while being incredibly luscious. So this vanilla ice cream recipe is made with cashews (which make it super rich), plant-based milk of choice (I used oat milk), sugar, and vanilla extract or vanilla bean paste. The texture and richness are similar to Ben & Jerry's or Häagen Dazs, but it is completely dairy free!
To make this homemade vegan ice cream recipe you will need an ice cream maker. I love, this one, which works so well and is easy to use! Just freeze the bowl overnight (I just store mine in the freezer at all times so it is ready to go). Then add the ice cream base, and press the button to churn. 25 minutes later you will have perfectly fluffy ice cream.
If you do not have an ice cream machine, stay tuned, as I will be sharing my no-churn recipe next week! Let me know in the comments what other vegan ice cream recipes you want me to share next!
How to make The Best Vegan Vanilla Ice Cream:
Softening the cashews (optional):
Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the ice cream:
Prepare your ice cream maker following the instructions for your machine.
Add the cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy right away...
Or for firmer ice cream, spread it into a sealable container or loaf pan and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks. Enjoy the best vegan ice cream recipe!
This Vegan Vanilla Ice Cream is...
- Easy to make with just 4 ingredients!
- Extra rich and creamy.
- The tastiest vanilla ice cream you'll ever try!
More delicious vegan ice cream recipes:
Best Vegan Strawberry Ice Cream
The Best Vegan Pistachio Ice Cream
How to Make Ice Cream in a Blender
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Vegan Vanilla Ice Cream (Cashew Base)
Servings: (makes about 3 cups or 1 ½ pints)
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Ingredients
- 1 ½ cups raw cashews, (softened if needed, see step 1)
- 1 ½ cups plant-based milk, (such as oat or soy)
- ¾ cup white sugar
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
Softening the cashews (optional):
- Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the ice cream:
- Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love. (See notes if you do not have an ice cream machine).
- Add the cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
- Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.
Notes
Nutrition
More vegan recipes you might enjoy...
ARS says
I just made this recipe sweetened with monk fruit sugar and it came out grainy. I am trying to avoid refined sugar. I will try again with maple syrup. Are there any other suggestions?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi ARS, do you have a high-powered blender like a Vitamix, Blendtec, or Breville? If not were you sure to soften the cashews by boiling them first? It's important that the cashews are completely blended and no bits remain. If even after blending for several minutes there is still a graininess then you can pour the mixture through cheesecloth to remove any remaining bits. I hope that helps!
Thea Wolfe says
I followed this recipe and used homemade oat milk (made with a machine and strained so it was smooth). The ice cream was a great flavor and extremely creamy but it was almost too dense… I almost chalky. I used a vitamin and blended my nuts till completely smooth and followed the directions exactly.. I’m wondering if I should use a blend of non-dairy milks or perhaps use store bought oat milk… thoughts? The recipe was *almost* perfect, I was worried it wouldn’t be creamy enough and the opposite almost wound up true! Love the richness but didn’t like the chalky coating it left in my mouth.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Try using store-bought plant-based milk, as homemade oat milk can sometimes be a bit chalky. You could also try another type of milk, like soy, which has a higher fat content. Adding 1-2 teaspoons of neutral oil can help reduce the density and prevent the chalky texture. Boiling and rinsing the cashews really well can also help eliminate extra chalkiness. I hope that helps!
Stacey says
I was surprised this came out so well since I didn’t churn it. I just let it defrost on the counter while we ate dinner and it was perfect! Definitely making this one again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! Great to know that it still tastes great even without churning! 🙂
Hans says
This is the best ice cream yet, i used 1/2 C brown sugar, just perfect. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you love it Hans!
Regina says
Hi- Can you make this with cashew butter instead of starting with cashew nuts? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Regina, cashew butter is when the cashews are blended so much that the oils release. Because of this it would probably make the ice cream turn out too oily instead of creamy. I would recommend sticking to the recipe as written for the best results. I hope that helps!
Tammy says
Just made this in the food processor. It is the best tasting dairy free ice cream!!!!!!!!!! I was looking for an easy recipe, I am thinking of making my own ice cream sandwiches and I think this recipe will be perfect. Thank you so much for sharing.
Jess @ IDTLC Support says
Terrific! We're so happy you like this recipe so much!
Aarneel Technocrafts says
nice vanilla
R says
My ice cream out chunky and I’m not sure why I thought when I blended my cashews they were smooth enough so I wonder if that’s why? I use an immersion blender
Jess @ IDTLC Support says
The immersion blender would be the issue. We definitely recommend a countertop blender for making ice cream.
Keenu orange says
nice vanilla ice cream
Aarneel Technocrafts says
nice vanilla ice cream
Jal Supply Chain says
nice vanila ice cream
Rece says
Delicious! I subbed 1/2 cup of the called-for plant milk w/ coconut milk (because I needed to use up leftovers), and added toasted pecans. so good!!
Jal Supply Chain says
Delicious and easy-to-follow recipe! A definite crowd-pleaser.
RR Sports and Amenities says
Absolutely delicious recipe! I made this for dinner last night, and it was a hit with my family. The combination of flavors and textures was perfect. The instructions were clear and easy to follow, making the cooking process a breeze. I'll definitely be adding this to my list of go-to recipes. Thanks for sharing!
Casey says
We made this with a 1/2 cup of maple syrup to get away from white sugar and it was very good. We’ll definitely make it again!
Jess @ IDTLC Support says
Yum!
Fred says
I've made this a couple of times using raw cashews. It's a bit too cashewy tasting for my liking, to the point where it quickly becomes overwhelming. Which makes me curious. How do you figure brands like So Delicious eradicate that taste from their cashew-based ice creams?
Emily says
This was my experience as well! I thought that cashew cream was nearly neutral (I make and use it all the time) but wow was it overwhelmingly nutty. I’m going to try again but maybe thin the cream out with some water and add xantham gum to get back some of the texture.
Marla O’Brien says
I LOVE this base and enjoy getting creative with different flavours. I usually use full-fat coconut milk so it’s super creamy! In my latest experiment, I made ice cream sandwiches by lining a 9”X13” pan with parchment paper and layering graham crackers on the bottom, pouring on a double batch of the ice cream base, then topping with another layer of graham crackers. Once frozen, I took them out of the pan, cut up into bars and wrapped individually. SO YUM!
Jess @ IDTLC Support says
That sounds amazing!