My first vegan ice cream
This is the first time I've made a vegan ice cream and I'm so happy I found your recipe!
This ice cream actually tastes really really yummy. I highly recommend
Thank you for this recipe! I made the soy version with vanilla soymilk, left out the vanilla extract, and added a teaspoon of mint extract and 3 ounces of mini chocolate chips. It was done in only 20 minutes. Boxed tofu also worked fine for me. So good! Mint chocolate chip is my favorite ice cream flavor but I hadn't had it since I went vegan because I could only find it in coconut or almond base, neither of which I like. Very glad that I can make it for myself now. The only thing I'm still trying to figure out is the small amount of air bubbles. Tastes fine but hard to scoop. It might be my cheap ice cream maker.
The best vegan recipe I've found to date as far as consistency of the ice cream- finally my ice cream comes out of my freezer without being rock solid!
I don't "love" the taste of the vanilla in this one (I used artificial vanilla extract), but I am definitely going to be using it as a base to make other flavoured ice creams such as chocolate, raspberry ripple, caramel ripple, and maple walnut.
Thank you so much for a fantastic recipe that rivals even the best that utilize dairy and eggs! I will look forward to following any future ice cream recipes you post :)
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
Thank you so much for this recipe! It's fantastic!!
I've used this recipe four times since getting an ice cream maker last month. Perfect texture and taste every time. I use the tofu base mostly, but I did try the cashew base once. Both of them worked very well. With the tofu base and plain vanilla flavour, there is a bit of a "beany" taste. I didn't find that simmering the tofu ahead of time changed that. But, I never eat vanilla ice cream plain. With a fresh fruit topping or alongside a piece of pie, the beany taste didn't come through.
I use xylitol instead of granulated sugar, but otherwise followed Mattie's instructions for corn syrup and vegetable oil. When I made the chocolate flavour, I used all cocoa butter instead of oil, but that made the ice cream very hard and difficult to scoop. I will use the oil and cocoa butter ratio from now on.
Flavours I've tried:
-chocolate by adding 1/2 cup cocoa powder in the blender.
-mint-chocolate by using peppermint extract instead of vanilla and adding 1/4 cup grated vegan chocolate at the end
-almond-cherry by using almond extract and and adding 1/2 cup cooked down cherries and 1/4 cup toasted chopped almonds
I found the most important thing is to keep every thing very cold. After making the the batter, I put it into the fridge overnight. Any additions going in at the end, I put in the freezer or fridge at the same time so they are very cold when they are added at the end.
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!
View all my reviews (1)
I am not sure how I came to this recipe but I am so glad that I did. I made this earlier today and snuck a taste after several hours in the freezer. I split the ice cream leaving one half as the original recipe and then I added puréed frozen strawberries to the other half. Both are delicious but the strawberry is heavenly!! Thank you so much, I am so happy to have a base recipe to add my favorite fruit and mixins to. The only thing I plan to change is to use refined coconut oil instead of the unrefined to avoid the coconut smell and taste and to make it more of a true vanilla. I look forward to trying the variations you come up with.
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!!!
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
Raved About on Big Fat Vegan Radio
I heard about this ice cream on Episode 42 of Big Fat Vegan Radio. Ben said it's delicious with the cashews, cannot wait to try it.
Question about scoopability
This icecream is delicious!! I've had many failed attempts at making vegan icecream but this one was great. A little sweet for me, but I can adjust that :)
I was wondering about how long this icecream will last in the freezer and still be scoopable? It was perfect the first time I had it, but 24 hours later when I got it out to have it again it was frozen pretty hard, and had to wait for it to defrost a little :(
Will you marry me?
This is so delicious! I have been using Miyoko Schinner's book about Artisan Vegan Cheese, and so I knew the power of the cashew. Finally tried this today, and it is divine.
I do have a question - do you think you taste sweetness more when it's not frozen in the ice cream maker? When I had blended all the ingredients, I gave the cream a taste, and I could have sworn I added too much sugar. I actually got worried, and had some of Miyoko's macadamia ricotta on hand, so I just tossed some in because I thought it might balance out the sweetness. Now that I've tried it after freezing completely, I think it would have been fine as it was. (The ricotta is not a bad addition - I now have cheesecake ice cream!)
Just wondering if sweetness and temperature is "a thing."
Thank you so much! I had it with crumbled almond chocolate toffee (vegan also).
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?
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!
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.
thank you :-)
Thank you so much for this detailed recipe. It's a great formula base.
Blender vs Food Processor
Your information is so profound...so valuable! So glad I found you. :) Would a food processor work as well as a blender?
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!!!!
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.
I didn't have the vanilla beans, so I used 3 tsp vanilla extract and substituted corn oil for the canola oil. I loved the result, it was so fluffy and there was no soy aftertaste.
Really awesome article. Just wondering...I want to attempt a chocolate guinness ice cream. Any ideas on how I could keep this creamy (by adding the agave or the oil?). I assume the addition of guinness is going to increase the amount of ice crystals.....
DIVINE ice cream
Best ice cream ever! Have made it 3 times already - only change I made was to reduce the sugar YUM!