Vegan Vanilla Ice Cream with 3 Ingredients
Try this Vegan Vanilla Ice Cream with 3 Ingredients recipe, or contribute your own.
Try this Vegan Vanilla Ice Cream with 3 Ingredients recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place bowl of an ice cream maker in a freezer the night before. It is an important step!
- Also the night before, in a blender or food processor, add coconut milk, maple syrup and vanilla extract. If using vanilla beans, lay them on a cutting board, cut in the middle lengthwise and scrape out the seeds with a paring knife. Add to the blender and process until well combined.
- Place mixture in a fridge to chill overnight. This is an important step otherwise your ice cream won’t crystallize, especially if it is hot outside.
- The next day, pour ice cream mixture into frozen ice cream bowl, place lid on top and turn it on to start churning.
- Depending on your ice cream machine it may take 20-60 minutes to bring ice cream to a soft serve consistency. It won’t fully freeze.
- Transfer soft serve ice cream into any container with a lid and freeze for another hour or so.
- To serve, let thaw for 5-10 minutes.
My Simple 3-Ingredient Vegan Vanilla Ice Cream
As a busy working mom, finding time for anything beyond the daily grind is a challenge. Dinner, homework, soccer practice – the list goes on and on! So when I crave a sweet treat, I need something quick, easy, and ideally, healthy-ish. That's where this incredible 3-ingredient vegan vanilla ice cream comes in. Seriously, three ingredients! And it tastes amazing.
I stumbled upon this recipe while searching for a healthier dessert option. I'm not strictly vegan, but I'm always looking for ways to incorporate more plant-based options into our diet. This recipe fits the bill perfectly. It's creamy, rich, and utterly satisfying, without any of the guilt that often accompanies indulging in store-bought ice cream. The beauty of this recipe lies in its simplicity. No complicated techniques, no obscure ingredients – just the basics, blended to perfection. Even my kids, who are notoriously picky eaters, adore this ice cream. It's a real crowd-pleaser, and it's become a staple in our freezer.
The process is surprisingly straightforward. You essentially combine full-fat coconut milk (I highly recommend Thai Kitchen brand – the quality makes a noticeable difference), maple syrup (or honey, if you prefer), and vanilla extract (or vanilla beans, for an extra touch of luxury). Then, the magic happens overnight. Allowing the mixture to chill in the refrigerator develops the creamy texture, ensuring a smooth and delightful consistency. The next day, it's simply a matter of churning the mixture in your ice cream maker and then freezing it for a final touch of firmness.
Beyond its convenience, this recipe boasts a surprising level of adaptability. Feel free to experiment with different sweeteners, such as agave nectar or even a touch of brown sugar. Adding a pinch of sea salt can enhance the flavors, creating a more complex and sophisticated taste. You can even infuse the ice cream with different extracts, like almond or peppermint, depending on your preference. The possibilities are truly endless. The simple act of making this ice cream becomes a small act of self-care amidst the chaos of daily life. It's a way to indulge in something sweet and delicious, without spending hours in the kitchen. The creamy texture and satisfying sweetness are a perfect reward for a long day, and it's a dessert I can feel good about serving my family. So, if you’re looking for a simple yet incredibly rewarding dessert recipe, give this 3-ingredient vegan vanilla ice cream a try. You won't be disappointed.
Ingredients You’ll Need:
- 2 x 14 oz cans full-fat coconut milk (Thai Kitchen recommended)
- 2/3 cup maple syrup or raw honey
- 2 vanilla beans or 2 tsp pure vanilla extract
Tips for Success:
- Use high-quality coconut milk for the best flavor and texture.
- Chill the mixture thoroughly before churning for optimal results.
- Don't over-churn the ice cream; it's better to err on the side of slightly softer.
- Allow the ice cream to freeze for a while after churning to achieve a firmer consistency.
This simple recipe is a testament to the fact that sometimes, the best things in life are the simplest. Enjoy!
