Anyone out there need a Vegan Vanilla Ice Cream that tastes just as good (if not better) than the cow-based variety? After much experimentation, I have figured it out!!!
Introducing: The BEST Vegan Vanilla Ice Cream on the planet!
Now, if you know me, you know that I love me some creamy, delicious ice cream on my:
- Cakes
- Cobblers
- Crisps
- Pies
- Tarts
Well, on just about anything, really! But when I had to go dairy-free and sugar-free, what was I gonna do about my ice cream??
There were some flops, of course: ice cream that was too icy (like, use-an-ice-pick-icy). Ice cream with not enough flavor. Some without enough creaminess. Well, you can thank me because I have FINALLY come up with the perfect solutions to all of these issues! Keep reading for the low-down…
Creaminess
What does it take to get that delicious mouth-feel of “real” ice cream? It’s FAT! At first, I started with full-fat coconut milk, which was good (and you can totally go that route) but – to get the ultimate level of creaminess – you need to “up” your game by putting in some coconut cream. Mmmmm…..creamy goodness.
Flavor
Here’s what I have to say about flavor: REQUIRED! Yes, we love flavor over here so, in order to get the best flavor in ice cream, you need to know something about vegan and sugar-free “baking.” In short: it’s more vanilla. Now, if you’re going to make another flavor (chocolate, strawberry, peach, etc.), you can dial the vanilla back to just 2 tsp and add in the other flavors (more on that in the recipe notes). To get the full-throttled vanilla goodness, though, you need 1 TB. This is not the place to skimp!
Scoopability
Now THIS was the pièce de résistance! Once I discovered this trick, it was like the heavens opening up to deliver manna! Or, in this case, perfect ice cream :). Here it is: alcohol. Yep, we’re putting booze in this baby. Because the booze (only 1 TB for the whole recipe) keeps the ice cream from freezing into a solid block, allowing you to scoop at will! Talk about genius. Hallelujah!
So, without further ado, I present you with the BEST Vegan Vanilla Ice Cream on the Planet!!! You’re welcome.
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The BEST Vegan Vanilla Ice Cream (Easy and Creamy)!
Description
If you’re in the mood for some cool, creamy deliciousness without the dairy, you’re gonna love this ice cream!
Ingredients
1 Can Full Fat Coconut Milk (about 1 3/4 cups)
1 Can Coconut Cream (about 1 3/4 cups)
¾ Cup Honey or 100% Pure Maple Syrup
1 TB Vanilla Extract
1 TB Vodka or Bourbon
1 Pinch Salt
Instructions
- Be sure to start with a chilled insert for your ice cream maker, if using (see Note 1).
- Combine all ice cream ingredients in a blender and blend until well combined and smooth
- Transfer to a bowl and refrigerate until well-chilled (1-2 hours).
- Pour into ice cream maker and churn until a frozen yogurt texture (be sure to follow instructions on your ice cream maker).
- You can eat it at this point (it will be soft) or pour into a freezer-proof container and allow to further chill until it reaches the desired texture (about 5 hours).
Notes
Note 1: You can make this without an ice cream maker, just know that the ice cream will be a little more icy than creamy.
For a Chocolate version, add 2/3 Cup Cacao (a more antioxidant-rich version of cocoa) and 1 tsp freeze-dried, instant coffee, espresso or dandy-blend (optional but amazingly delicious)! Reduce vanilla to 2 tsp.
For a Berry version (Strawberry, Raspberry, Blueberry, Blackberry, etc.), reduce vanilla to 2 tsp and add 6 oz of berries to mixture before blending. Can add some additional chopped berries after blending if you’d like some chunks.