Best Vegan Vanilla Ice Cream - Super Simple Ingredient List!

I'm sharing my closely guarded secrets to making THE BEST vegan vanilla ice cream. If you’re looking for easy vegan desserts, holiday-ready plant-based recipes, or dairy-free ice cream you can make at home, this recipe is for you. I’ll show you how to make your own rich, creamy, cinnamon-kissed vanilla ice cream that pairs beautifully with pies, tarts, and other festive treats. The consistency is virtually indistinguishable from traditional ice cream, but it's made entirely of plant-based ingredients. This recipe is shockingly short. You'll be pleasantly surprised how easy it is to make! 👇 Scroll down for the full recipe, and if you'd like to download a printable PDF copy and see the whole process step by step, head to the Green Sage recipe blog: https://www.greensagelife.com/blog/va... This Vegan Vanilla Ice Cream pairs perfectly with my Mini Pecan Pies and is the ideal dairy-free dessert to serve all season long. MUST TRY: 👉 Make my delicious Mini Pecan Pies to serve with this ice cream:    • Single Serving Vegan Holiday Desserts: Min...   👉 It also goes great with my Plum Crumble:    • Healthy Fruit Crumble Recipe | Low Sugar D...   👉 As well as my decadent-yet-breakfast-worthy Apple Crisp:    • Gluten-Free Vegan Apple Crisp: A Healthy H...   Recipe yields about 4 cups of ice cream Ingredients 💠 1 cup raw cashews 💠 One 14-oz can of full-fat coconut milk 💠 1 Tbsp vanilla extract 💠 ½ cup pure maple syrup (or for a lower-sugar option, reduce to ⅓ cup) 💠 1 to 2 tsp cinnamon (optional but recommended) Instructions ▶️ Place the churning bucket of your ice cream maker in the freezer and allow it to freeze overnight. 👇 See notes below for equipment recommendations. ▶️ Place the cashews in a bowl and cover them in very hot water. Set aside to soften for at least 15 minutes. ▶️ Drain away the soaking water and transfer the softened cashews to a blender. Add the coconut milk, vanilla extract, maple syrup, and cinnamon (if using). Blend until smooth. Note: If sugar is a concern for you, start with ⅓ cup maple syrup, then taste the mixture after you blend it and only add more if you think you really need it. ▶️ Transfer the mixture to an airtight food storage container (a quart-sized jar is the perfect size), and chill in the refrigerator for 4 hours or overnight. ▶️ When you’re ready to make the ice cream, assemble the machine with your frozen churning bucket. Turn on the machine, then pour the chilled ice cream mixture into the hole in the top. ▶️ Allow the ice cream to churn for about 15 minutes, or until it thickens and reaches a scoopable consistency. ▶️ Transfer your ice cream to a freezer-safe container. Store in the freezer until about 5 minutes before you’re ready to serve it. Enjoy! Equipment Recommendations The links below are affiliate links, so I'll earn a small commission if you place an order. Thank you! 🌸 Cuisinart Ice Cream Maker: https://amzn.to/4p44aFA 🌸 Fellow EKG Kettle: https://amzn.to/3L8KRgm 🌸 Vitamix 5200 Blender: https://amzn.to/3YI5xj8 🌸 Blender Spatula: https://amzn.to/4dqpNMg 🌸 OXO Ice Cream Scoop: https://amzn.to/49q0hGj You can also check out my Amazon Storefront for a pretty complete list of my kitchen equipment recommendations: https://amzn.to/4gRYPOF ---- 🖐️ My name is Stefanie. I'm a plant-based cooking instructor and nutrition educator certified in plant-based nutrition. I founded Green Sage to help you skip the learning curve and fast-forward directly to making whole food, plant-based meals a regular part of your everyday lifestyle. 👩🏻‍🍳 Healthy and delicious are NOT mutually exclusive. If you're not OK with bland food, but rather, you need wildly delicious meals and snacks that you truly look forward to eating, then you're in the right place. 💡 Download my free Quick Dinners ebook featuring my favorite 20-minute dinner recipes: https://www.greensagelife.com/quick-d...