VeganDairy-freeVegetarian Ice Cream
Vegan Vanilla Ice Cream
A simple dairy-free vanilla ice cream from plant-based cream, sugar and water. No bananas and no coconut needed.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 90 g | scant ½ cup | caster sugar (80 to 100 g) | |
| 150 ml | ⅔ cup | water | |
| 250 g | 9 oz | plant-based cream (oat or soya cooking cream) | |
| 5 ml | 1 tsp | vanilla bean paste or extract (1 to 2 tsp) | |
| fine salt, tiny pinch |
Swaps
vanilla bean paste or extract (1 to 2 tsp) → Vanilla extract, which mixes in more evenly than paste
Ingredients
Method
- Stir the sugar into the water until it dissolves.
- Whisk in the cream, vanilla and salt.
- Pour into the pint and freeze for 24 hours.
- Press: ICE CREAM Spin the frozen pint.
- Press: RE-SPIN If it looks chalky, re-spin.
Powdery or crumbly? Add a tablespoon or two of the recipe's liquid and Re-spin. Why it happens ›
Nutrition per serving estimated
- Calories
- 371 kcal
- Fat
- 30 g
- of which saturates
- 19 g
- Carbohydrate
- 24 g
- of which sugars
- 24 g
- Fibre
- 0 g
- Protein
- 1.1 g
- Sodium
- 60 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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Questions
Can I add cookies to this?
Yes. Crumble a few biscuits into the pint after the first spin and run the mix-in program for a cookies-and-cream version.