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Scoops of vegan vanilla ice cream
Classic plant-based vanilla dessert made with real vanilla pod

Vegan vanilla ice cream

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Vanilla ice cream is the origin of ice creams, the test every confectioner must pass. Making it without eggs and cream is a challenge, but not impossible. Here technology helps: cornflour takes the role of eggs, giving a thick body to the cream, while high-fat coconut milk ensures creaminess. Using a real vanilla pod is mandatory – the sight and taste of the tiny black specks make this dessert premium category.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine Vegan, Modern

Ingredients

Equipment Needed

  • Heavy-based saucepan
  • Ice cream maker or shallow freezer dish
  • Whisk
  • Knife (for scraping vanilla)

Allergen Information

⚠️ Nuts (Almond)

Instructions

1 ✓

Mix the cornflour lump-free with the cold water. Split the vanilla pod lengthways, scrape out the seeds with a knife.

Tip: Cornflour only dissolves in cold liquid; it clumps instantly in hot. Don't throw away the pod; put it in your sugar jar!
2 ✓

Heat the coconut milk, almond milk, syrup, salt, and vanilla seeds (with the pod) in a saucepan.

Tip: Salt highlights the sweetness. We cook the pod too to release all flavours, but remove it at the end.
3 ✓

When steaming, remove the vanilla pod. Pour in the cornflour water and boil for 1-2 minutes while stirring constantly until thickened.

Tip: Starch granules swell from heat and bind water, making the base thick and creamy (gelatinisation).
4 ✓

Cool the mass completely in the fridge (min. 4 hours). This is the 'maturing' period.

Tip: The colder the base (approx. 4°C), the faster it freezes in the machine, resulting in smaller ice crystals and creamier ice cream.
5 ✓

Prepare in machine, or in freezer stirring thoroughly every half hour.

Tip: Stirring puts air into the mass (overrun) and breaks ice crystals. This makes it scoopable.
6 ✓

Rest for a few minutes before serving.

Tip: Plant fats behave differently in cold than milk fat; they can be a bit harder when frozen.

Recipe FAQ

Why did it turn icy?
There was too much water in the mix (you used watery coconut milk), or it froze too slowly. The amount of fat and sugar is critical for lowering the freezing point.
Can I skip the cornflour?
Not recommended. For vegan ice cream, this gives 'body' and silkiness; without it, the sensation would be more watery.
Will I taste the coconut?
Slightly yes, but the vanilla and almond milk dampen it. If it bothers you greatly, use refined coconut oil and more almond milk.

Ingredients

  • 400 ml Full-fat coconut milk (canned, min. 18% fat)
  • 200 ml Almond milk
  • 80 ml Maple syrup
  • 1 pc Vanilla pod
  • 15 g Cornflour
  • 30 ml Cold water
  • 1 pinch Salt