Creamy Vegan Vanilla Ice Cream (No Nuts, No Bananas)

• servings: 8 servings
• active time: 35 minutes
• total time: 4 hours 35 minutes

Ingredients

2½ cups (625ml) unsweetened vegan heavy cream or vegan whipping cream

½ cup (125ml) unsweetened dairy-free milk (see note below)

3/4 cup (150) sugar

4 teaspoons vanilla extract

1/8 teaspoon salt + a bit more but not another 1/8

Directions

Freeze bowl.

24 hours before starting, place the ice cream maker's bowl into the freezer.

Mix base ingredients.

Add dairy-free milk, sugar, vanilla extract, and salt to a mixing bowl and whisk well. Make sure sugar granules have fully dissolved into the mixture before proceeding. Then stir in dairy free whipping cream. Let sit in fridge at least 2 hours or overnight before putting in ice cream maker.

Prepare machine.

Transfer the ice cream bowl from the freezer to the ice cream maker. Set the mixing paddle and cover into place, and turn the machine on. Carefully pour the vanilla ice cream base into the machine.

Churn.

Once the ice cream reaches soft-serve consistency, roughly 15-20 minutes, turn the machine off.

Freeze.

You can enjoy it at this point as soft-serve, but if you prefer firmer ice cream, using a rubber spatula, immediately transfer it to a freezer-safe container, cover it, and place it in the freezer to firm up for 4-6 hours.

Notes

Use Country Crock dairy free heavy whipping cream!

Use Oatly full fat oat milk

So creamy even the 2nd day after sitting out 15-20 minutes. Excellent

I added more sugar and reduced salt in half to match regular vanilla ice cream recipe.

Don’t add berries as it mixes because the juice will cause it to be icy vs creamy the next day. You could add other mix-ins like candy probably at the end of the mixing.

Nutrition

• Serving Size: 0.5 cup
• Calories: 254 kcal
• Total Fat: 25.3 g
• Saturated Fat: 15 g
• Unsaturated Fat: 0.1 g
• Sodium: 79 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 0.1 g
• Total Sugars: 6.3 g
• Protein: 1 g