This healthy Vegan Vanilla Ice Cream is made with soy milk and cashews, and includes vanilla bean as well as vanilla extract for an extra boost of vanilla flavor.
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Ice cream isn’t just for summer. I can eat it year round. I mean, what’s a birthday without cake and ice cream? And all those fruit pies just call for a scoop of vanilla ice cream. So here it is – my recipe for Vegan Vanilla Ice Cream.
The vegan ice cream options in the supermarkets continue to grow. But homemade ice cream is fun to make, and you can’t beat that homemade flavor! This one is creamy and perfectly flavored. It’s lighter than many ice creams, and I prefer it that way.
What are the Ingredients in This Vegan Vanilla Ice Cream?
This ice cream has a base of soy milk. I added cashews to give it some creaminess, but only a few to keep the fat content low and avoid adding a cashew flavor to the ice cream. Corn starch is also added to improve the texture. And I used vanilla beans in addition to vanilla extract to give it a pleasant vanilla flavor.
Many of the vegan ice creams I’ve made have frozen into a pretty solid chunk. But I recently learned a new trick with my homemade ice cream. Adding a tablespoon of vodka prevents the ice cream from freezing as solidly, but that tablespoon is a small enough amount that you don’t taste the alcohol.
I use a Cuisinart ice cream maker to churn my ice cream. Any ice cream maker should work with this recipe.
I can’t wait to enjoy a scoop of this ice cream on some Fat Free Apple Crisp, or a bowl of this ice cream topped with my scrumptious berry sauce and a dollop of vegan whipped cream. This vanilla ice cream will also become a base for many other flavors of ice cream I look forward to creating (see my Vegan Strawberry Ice Cream). Let me know in the comments what flavors you like, and they just might appear on this blog!
For more tasty vegan dessert recipes, see:
- Vegan Granola Bars
- Vegan Chocolate Pudding
- Vegan Double Chocolate Chip Cookies
- Oil Free Vegan Sugar Cookies
- Vegan Gingerbread Cookies
- Gingerbread Popcorn
- Vegan Mint Chocolate Chip Ice Cream
- Chocolate Mug Cake
- Blueberry Oat Bars
- Vegan Strawberry Shortcake
- Vegan Chocolate Cupcakes
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Vanilla Ice Cream
Equipment
Ingredients
- 2 cups soy milk
- ½ cup sugar
- ¼ cup cashews
- 2 tablespoons corn starch
- Pinch of salt
- 1 Vanilla Bean
- 1 ½ teaspoon vanilla extract
- 1 tablespoon vodka optional
Instructions
- Blend the soy milk, sugar, cashews, corn starch, and salt in a high speed blender.
- Pour the contents into a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the pan. Add the pod to the pan and cook over medium heat stirring constantly until the mixture is thickened.
- Remove the saucepan from the heat, remove the vanilla bean pod, and stir in the vanilla extract and vodka.
- Transfer the mixture into a glass jar or covered bowl and refrigerate until cool.
- Churn the ice cream mixture in an ice cream maker until it is the consistency of soft serve. Then transfer to a covered freezer safe container and freeze until firm.
Notes
Nutrition
Nutrition calculations are approximate.
Hi Teresa. Thank you for this awesome easy recipe. I use the ninja creami so need to worry about lowering the freezing temperature of the mixture. It is really delicious and even my non vegan daughter gives it the thumbs up!
I meant to say “no need to worry about lowering the freezing temp”
Trying this now, but your recipe doesn’t say at what point to add the vodka. Is it after the stovetop – right before you chill it? Thanks.
The recipe says to add the vanilla extract and the vodka in step 3.
I have been looking for a good soy milk recipe – this looks really good! Cant wait to try it!
I hope you enjoy it! Be sure to let me know what you think!
Hi Theresa, the icecream looks good. But why vodka? Could anything else replace the vodka? We don’t use any alcohol. Also do you have any suggestions for good healthy vegan burgers or vegan chicken like substitutes ? I would love to have some meat substitutes that are firm but yet have a good flavor.
The vodka is totally optional. The small amount is included because it lowers the freezing temperature of the ice cream, and keeps it from freezing as solidly.
I don’t have a vegan chicken substitute, but do have a really tasty Quinoa and Black Bean Burger recipe. I also have a few seitan sausage recipes – breakfast sausage links, pepperoni, Italian sausage, and andouille sausage.
This looks really tasty, Teresa!! My favorite flavor is mint chocolate chip!!!
Thanks, Jenni! Mint chocolate chip is one of my favorites too!