Vegan Vanilla Ice Cream

MattieMattie  
 
5.0 (6)
7

User reviews

6 reviews

 
(23)
 
(3)
 
(2)
2 stars
 
(0)
1 star
 
(0)
Back to Listing
Already have an account?
Ratings (the higher the better)
Rating
Other Info
Comments
49 results - showing 1 - 30  
1 2  
Ordering 
 
Rating 
 
5.0

How to keep it soft

I tried this recipe and yes, it did freeze rock solid, albeit soo delicious! So I tried it again, this time adding 2 tbs of Alcohol (any type will do), I used chambord with chocolate, and it kept the ice cream soft enough to scoop freely. Mix it in just before freezing. The alcohol doesn't allow the ice cream to freeze solid. Not sure how to do this for those who do not partake in alcohol, but I hope this helps anyone who's willing to try it.

Was this review helpful to you? 

Enhance Tofu Flavor

If you use tofu for the base, boil it gently for 2-3 minutes and then use in recipe. it removes the "beany" taste.

Owner's reply

This is a great tip Trinka. Thanks so much for sharing!

Was this review helpful to you? 
Rating 
 
5.0

Not Missing The "Real" Thing!

Ok - if I could truly rate this recipe on a scale of 1 - 5, I'd have to give it a 12. It is the best homemade vegan ice cream I've ever tasted and it gives some of the best soy and non-soy based vegan store brands an honest run for their money!  I doubled this recipe to make two quarts. I also followed another poster's advice to boil the tofu about 3 min to reduce its nutty flavor (I boiled the silken tofu inside of a nut milk bag). The texture, color, flavor, and mouth feel were simply superb! I tried it on my family and they LOVED it! I got comments like "I can't believe how real this tastes!", "I can eat this without stomach issue worries, yet this is sooo good!" and "Bye-Bye Soy Delicious!" I will DEFINITELY be making this again and again! This will be my base for
butter pecan, maple and black walnut, turtle tracks, and many other "vanilla family" based ice creams.

Now my questions. Do you, or will you have a catalog or book of homemade non-dairy ice cream,  sherbert, sorbet, and frozen yogurt recipes? If so, where when can I find it/them? Lastly, if I change out the cocoa butter for a "tasteless" oil and remove the vanilla, is this an excellent base for endless fruit and non fruit ice creams? I want to understand how to build many flavors. Thanks for sharing your knowledge and recipe.

Owner's reply

Thanks so much ttyme09! I'm so glad this ice cream worked so well for you! This recipe is meant for me to be a starting point for me to eventually to redo all my vegan ice creams from. I've been really wanting to embark on this journey lately and eventually post a book's worth of frozen dessert recipes on Veganbaking.net based on this recipe.

Someday I'll write a book but for now I prefer putting everything I do on Veganbaking.net and Veganfoodcraft.com (my other blog) so they can be shared and easily accessed by anyone for free, without them needing to buy a book.

Regarding your second question, the short answer is yes. You could use deodorized cocoa butter (or deodorized coconut oil should also work for a substitute), hold the vanilla and this recipe would definitely work as a base for any ice cream recipe. But you might want to experiment with leaving the cocoa butter as-is so you get the flavor-depth similar to a dairy based ice cream. It's worth experimenting with to see which option works. Thanks again!

Was this review helpful to you? 
Rating 
 
5.0

The Science of Delicious!

First, I want to thank you for a very detailed break down of why we love ice cream. Your method of explaining why ice cream with dairy is such a joy to make and eat is very helpful in setting the right mental approach to why making vegan ice cream should be joyful!
Second, I've used this recipe twice...once to make a vanilla ice cream and then as a base for a mango ice cream! I prefer using full fat coconut milk and arrow root as substitutes for your original and the texture has been rich and creamy.
Would you agree that using this basic recipe as a base for several flavors of ice cream would work?
Thanks!

Owner's reply

Thanks Nnamdi! Using full-fat coconut milk and arrowroot as a base is a great idea and should work awesomely as a base for different ice cream flavors. I'd like to eventually include full-fat coconut milk as a third option for a base in a future recipe update. Good luck!

Was this review helpful to you? 

I tried the tofu variation just now and I'm rather disappointed. Mine definitely has a very noticeable raw tofu taste to it. I'm hoping maybe the flavors will come together a bit more once it's been in the freezer for a while, but for now it's not very yummy to me. I'm going to hold off on rating it though, because I would still like to give the cashew version a shot. The texture of the final result was lovely, so if I could just get it to taste better and not like plain tofu it would be perfect.

Was this review helpful to you? 
Rating 
 
5.0

DIVINE ice cream

Best ice cream ever! Have made it 3 times already - only change I made was to reduce the sugar YUM!

Was this review helpful to you? 
Rating 
 
5.0

Delicious thanks for such a great recipe!

This recipe is great such a smooth creamy consistency - the best vegan home made ice-cream I have tasted or made. And thanks for the detailed description of what makes this ice-cream great I can see now why some of the other recipes I have made have failed!
I use the cashew base as I like the flavour more. I don't have a Vita mix so I soak the cashews for a few hours and also boil them for 15mins before blending them.
Other flavour variations I have done with this recipe - White Chocolate and Raspberry - use 3tsp of cacao butter instead of the coconut oil half a cup of raspberries and half a cup of white choc chips.
Maple Walnut - use maple flavoured syrup instead of the corn syrup and add 1/2 cup of very finely chopped walnuts and one teaspoon of vanilla powder along with the vanilla essence
YUM.

Owner's reply

I'm so glad you enjoyed the ice cream bellafood! Those flavor variations are brilliant. I can't wait to try White Chocolate and Raspberry!

Was this review helpful to you? 
Rating 
 
5.0

This. Is. PERFECT.

I have tried several Vegan ice creams, and even made my own recipes (early on in the learning process). They were edible - which is fairly impressive - but NOT good. When we discovered my daughters food allergies a few years ago, she took the news with grace and style. She had just turned 13 at the time, and to be told that you suddenly can't have chocolate, enjoy quiche and cheeses... I don't know if I could have handled it so well. But I'm not afraid, so I jumped right in and started cooking "vegan" dishes (that was the easiest way to search). I can add meat to anything, but the best way to find the allergy requirements is to go to Vegan sites. This ice cream - EVERYONE LOVES IT! It is creamy, tasty, it freezes nicely, melts with the same speed and texture as dairy ice cream... It really is perfect! I did the cashew base, and it was a vanilla ice cream; but my two older kids - who didn't watch me make it - did not know the base. When they tasted it, they immediately named the flavor I couldn't quite put my finger on: COOKIE DOUGH. Yep, for us - going the cashew route - the final product had a distinct Cookie-Dough Ice Cream flavor. And BTW, I used it the first time as the special dessert for my daughter's birthday, and served it with Grilled Carmelized Pears (I posted the directions on my blog). It was soooooo delicious. My husband, who doesn't have much of a sweet tooth, had seconds! So thanks for this recipe - if you want Vegan ice cream that is fabulous, and hate the exorbitant prices for a little container that will NOT be as good, make this recipe. Follow it, and life will be sweet!

Was this review helpful to you? 

coffee

First... the rating from the chocolate should have been . Made the coffee today. Used almond milk for the nondairy milk. Made expresso for coffee. And used the tofu. Can we rate a 6?ATHKH

Was this review helpful to you? 

No ice cream maker

Could you offer me any advice on how to make this ice cream without the use of an ice cream maker? With regular stirring do you think I could still achieve a good consistency? I've recently come across some praline spread that I am really eager to incorporate into an ice cream recipe. It will be my first try since becoming vegan sometime ago so I would really like it to stand a good chance of turning out ok!
Thanks for all the great recipes!

Owner's reply

Great question Helen! I really should write an article on this! An ice ream maker is hard to replicate because it whips air into the mixture as it freezes but you can still get by without one if you need to. You can start by placing your ice cream in a durable mixing bowl in the freezer for about 45 minutes. Using a mixing spoon, stir the ice cream like crazy every 30 minutes. Continue doing this for 2 to 3 hours until your ice cream has developed to your desired creamy consistency. Place the ice cream in the refrigerator for an additional 3 to 4 hours to it can attain its full harden. Good luck!

Was this review helpful to you? 

help

Im following this recipe but the ice cream isn't seem to be going anywhere in the ice cream maker. Its staying a thick liquid.

Was this review helpful to you? 

Cashew Water

Just wondering why you didn't dump the water after the cashews have been soaked? In other recipes that I've soaked cashews I've emptied the water and then poured in fresh water to blend the cashews.

Also, what do you think about taking the soaked cashews and blending them with some soy creamer instead of water? My thinking is that I want to get the most creamiest taste out of vegan ice cream and wondering if this would help?

Owner's reply

Great ice cream questions tages! Dumping the cashew soaking water and replacing it vs actually using the cashew water comes down to personal preference. My preference is to use the soaking water because it has more flavor and eliminates a measuring step. But it's pretty nitpicky of me.

You could add some soy creamer but I prefer to avaid all the highly processed soy creamer additives. The goal of this ice cream is to keep things relatively minimally processed. Again, a rather nitpicky move; I bet it would be a little more rich with the non-dairy creamer. Good luck!

Was this review helpful to you? 

Cashew butter and apple syrup

Hi Mattie, greetings from France!

I just invested in a Kenwood Chef with an ice cream maker attachment, and am looking forward to trying this recipe. Here in France we have cashew butter, which consists of only puréed cashews, and is nice and smooth. Have you ever tried anything like this, or do you have any idea of the quantity of cashew butter I should use to replace the nuts? If not, I'll try it with say 1/2 cup, adjust the liquid, and let you know my results.

Also, I have some apple concentrate syrup on hand. Have you ever used this? It is nice and sweet, but may give a little acidity, so I might reduce or omit the vinegar. What do you think?

I just discovered your wonderful site, and am looking forward to looking around it! Many thanks!

Owner's reply

Great ice cream ideas chilepepper! I've used cashew butter in the past, but the issue is that most of it found in grocery stores in the US is roasted, which lends only what I can describe as "pet" flavor and aroma to desserts made with it. Ice cream that smells like your pet dog? Not very appetizing! Unroasted cashew butter is almost impossible to find so it's easier to just call for pureeing cashews. If you can find unroasted cashew butter, go for it! It's one less step you'll need to worry about.

Regarding apple juice concentrate, I've found that it has an extremely high concentration of malic acid. Malic acid is a very sharp/harsh acid that can clash with many foods, especially desserts. White grape juice concentrate has a softer acid profile but is much harder to find. Sweetness actually goes through what I refer to as a "flavor path" as it's perceived on your palate from start to finish. I've found that plain 'ol sugar tends to have the most full, long lasting flavor path so that's why I recommend it over other sweeteners. Good luck!

Was this review helpful to you? 

Refused to freeze

I came across this and decided to dig out my old ice cream maker and give it a go. I chose the cashew base and followed the ingredients, substituting agave nectar for the corn syrup as the latter is very hard to come by here in the UK. I soaked the cashews overnight and then blended everything as per the instructions and was fairly confident that I had a nice smooth but thick liquid to make into ice cream (not far off the consistency of the dairy ice cream I made when I used to eat dairy). Unfortunately like another reviewer the liquid got colder and a bit thicker but didn't set. I worried that perhaps the ice cream bowl was not cold enough so put it back in the freezer in what I thought might be a colder part and put the mixture back in the fridge ready to try again 24 hours later. This time I watched more closer and within the first few minutes the mix showed signs of solidifying round the edges but after another five minutes this stopped happening and the result was same as before. I'm guessing that something in the mixture is setting the freezing point of the liquid just a touch too low. The one thing that I can think of is the vanilla essence as I'm effectively putting 1 tablespoon of vodka in the mix but with a dairy ice cream you can put in 2 or 3 tablespoons of a spirit without this happening. Perhaps I shall try again and this time use a vanilla pod or vanilla paste. If the author is still reading reviews perhaps he could suggest what else might have this effect.

Was this review helpful to you? 

Hello, Could you please clarify on silken tofu's features: You wrote: ‘I recommend silken tofu that has been packed in the usual water bath containers.’
In the meantime I found the information on http://www.thekitchn.com/silken-tofu-an-interview-with-andrea-nguyenexpert-interview-171294
saying that: ‘When you buy a regular block of tofu, it's typically sitting in a moat of water. Silken tofu generally is not.’ Now I am confused about what kind of tofu to look for? Please advise.

Was this review helpful to you? 
Rating 
 
5.0

GREAT recipe

I paused over the corn syrup, but this is really the best vegan ice cream I have had (homemade or store bought). I used the cashew base - flavor was great, but also AMAZING texture right out of ice cream maker and the next day. So good paired with the Ultimate Brownie recipe! Thank you for perfecting this and sharing!!!!

Owner's reply

Hi Lilew! This recipe is constantly evolving over the years as I continue to learn and experiment. So glad it worked well for you!

Was this review helpful to you? 
Rating 
 
5.0

Fantastic with one little change

I've been experimenting a lot, trying to come up with a good ice cream dairy free for my hubby. We haven't been thrilled with any of the commercial brands. Oh my gosh, thanks to you, I've just found it! The first batch I made was okay but we just didn't care for the coconut flavor soooo rather than adding coconut oil I instead added 12 grams (3 t.) of the cocoa butter. Perfect! We can't believe it! I used the silken tofu as there is less fat in the tofu rather than the cashews. However, I would bet this ice cream made with cashews would be wonderful also! Thank you so much! Next, the pumpkin--I plan to use this recipe and simply add some pureed butternut squash and spice!

Owner's reply

So glad this ice cream worked so well for you Veggiewoman!

Was this review helpful to you? 
Rating 
 
5.0

delicious!

I made this for our Memorial Day cookout, and served it with my veganized peach cobbler. i was so excited about how good i already knew it was, that i kept bringing my friends to the freezer for a sneak peek taste while it was ripening. they were all shocked and in love. i substituted the canola oil for the cocoa butter and used refined coconut oil as it was what i had on hand with no worries. since i only had psyllium husk powder and no xanthan gum, i went by the substitution guideline you listed for the vegan butter recipe and it worked perfectly. i don't know if you've ever had Blue Bell Homemade Vanilla ice cream, but down here in Texas it is king, and something i know my husband has missed since becoming vegan. store bought vegan ice creams are shall we just say, unsatisfying. this is so much better than either of those options. thank you!!!

Was this review helpful to you? 
Rating 
 
5.0

Great taste and texture

Great texture and taste. I used rice malt syrup in place of the corn syrup because it was all I had, but the ice cream was delicious and reminded me of soy yoghurt, I paired it with banana and frozen mixed berries with cinnamon sprinkled on top... yummy

Was this review helpful to you? 
Rating 
 
4.0

Marry me

I mean...you're delving into the kitchen chemistry of this is just *fantastic.* You're probably the best thing to happen to veganism (baking-wise, anyway) since its inception.

Owner's reply

Thanks so much Psuke!

Was this review helpful to you? 
(Updated: December 03, 2011)

Damned good!

Since making the transition from vegetarian to vegan about 7 months ago I've been on a quest to replicate good dairy ice cream. I was always a fan of Ben and Jerry's so that's what I've been trying to duplicate. My husband is a fan of ice milk and likes his ice cream rather less creamy and he declared this a winner. I really liked it but I think I might have to sneak in some cashew cream or something to give it a little more creaminess. The taste was superb and very vanilla-ish. Great job!!

Owner's reply

Hi Gilly! I just redesigned this recipe to be significantly more creamy. There is also now a choice to use either soy or cashews as a base. Thanks for your input!

Was this review helpful to you? 

Icy result - down to soya milk?

I made this over the weekend and, as we don't have corn syrup in the UK, I had to use agave nectar. I didn't have cocoa butter so used an extra 1 tsp oil, as suggested. I used regular soya milk (ie not branded as low-fat).

Although the taste of the ice cream was lovely, the texture wasn't so great as it had an icy mouthfeel. I'd treated myself to a spanking new £200 Cuisinart self-freezing machine, so I'm hoping that wasn't the cause of the problem, but as no-one else has mentioned a problem with texture I wondered if the fat content of the soya milk might be to blame. Can you please tell me what percentage of fat is in standard US soy(a) milk?

Owner's reply

Hi Julianne! I started making this ice cream more often recently and I noticed that it is in fact a little on the icy side. I just totally revamped it to make it more creamy. I also introduced an option to use either soy or cashews as a base. Both versions have the same level of creaminess. Thanks for your input and enjoy your self-freezing ice cream machine! I'm jealous.

Was this review helpful to you? 

Thanks!

Hi Mattie

Thanks so much for your reply. I have some silken tofu so I look forward to giving your new version a try. Just one thing about the xanthan gum - the ingredients says, "½ teaspoon xanthan gum (instead of ½ teaspoon)". Did you mean for the quantity to be different, depending on which base you use?

Owner's reply

Hi Julianne! The redundant use of 1/2 teaspoon of xanthan gum is a typo and has been corrected. Also, be sure to use regular silken tofu, not Mori-Nu boxed tofu. The Mori-Nu stuff has a significant amount of starches that will inhibit the ice cream from hardening adequately. Thanks!

Was this review helpful to you? 

Cashews mmmm now we're talking! (and UK corn syrup

Hi Matty thanks for the revamp. I'll give it a try with the cashews. I love cashew based ice cream but my better half prefers coconut milk based ice cream. I think this sounds great with cashews although your first version was still brilliant.
By the way Julianne you can get corn syrup in the UK Ocado and Waitrose stock it if they are available near you.

Was this review helpful to you? 

Hi, Just wondering if making the vanilla ice cream with the cashews if it still has that "cashew" taste, or is masked with the addition of the other ingredients?

Was this review helpful to you? 

Ice Cream softness

Made your ice cream - it was perfect when finished in the Ice cream maker but went rock hard after putting in the freezer. Pls can you advise...?

Was this review helpful to you? 

Golden vs corn syrup

Forgot to add: For any UK-ers, I used Golden Syrup in place of the Corn Syrup the recipe calls for, with no issues at all (save the slight flavour change). All I've gathered is that it works, but I'm not sure how! Is this because both glucose (in CS) and inverted sucrose (in GS) inhibit sugar crystallization in the same way? I'm very curious to find out :)

Was this review helpful to you? 

Question re oils

This looks so incredibly well considered - thank you! I haven't tried it yet because I had a couple of questions.
I'm wondering why the use of unrefined coconut oil as opposed to refined (if the coconut taste is not desired)? Presumably refined will work the same? Also, I assume the coconut oil needs to be liquid before adding to blender?
Also, I can't seem to get cocoa butter in Australia, could I just use coconut oil instead or should it be a 'liquid' oil like canola?
Finally with the xanthum gum the stuff I have is in 1g sachets and is a fine dry granule - do i need to reconstitute it or anything or just add it to the mix?
Thanks in advance - I'm wanting to make this for Christmas and blow the minds of my omnivore guests! Cheers.

Owner's reply

Hi colleenc! A little bit of coconut taste is desired in the background, hence the inclusion of unrefined coconut oil. Cocoa butter has a similar effect but if you can't find it, substitute it with 1 teaspoon vegetable oil as the recipe suggests. The xanthan gum is just vortexed in as per the recipe instructions. Good luck!

Was this review helpful to you? 

Can I use raw coconut in place of coconut oil?

Help! Whole Foods gave me whole raw coconut and I didn't realize it wasn't the oil until I got home and was in the middle of making this. I am already substituting additional vegetable oil for the coco butter (because it costs $25.00) so I don't know if this will ruin the batch. I am using a tofu base (boiled for 3 minutes to get rid of bean flavor, as suggested by one of the commenters) and unsweetened vanilla almond milk.

Was this review helpful to you? 

any chance I can use agar-agar instead of the Xanthan gum? I can't wait to try this!
Thanks!

Owner's reply

Hi Sue!

Agar should work almost as well although I don't know how much you'd need to add. The xanthan gum holds onto air bubbles and assists in emulsifying; two things that agar doesn't do. So the ice cream may turn out a little more dense.

Was this review helpful to you? 
49 results - showing 1 - 30  
1 2