Dairy-Free Vegan Vanilla Ice Cream

As summer comes to an end, ice cream is going out of season. I thought I would share this recipe, however, as soon as I got a chance. With this recent hot weather all over the U.S., I was inspired to share this recipe.

This creamy, light, dairy-free vanilla ice cream with a great texture is great end of the summer treat. Enjoyed best on an ice cream cone with sprinkles. 🙂

Here are a few tips to help your ice cream-making experience:

  • I used an ice cream maker. If you don’t have one, I would encourage you to buy one. However, there are a lot of methods on the internet to make ice cream without a maker, so you could try one of those.
  • I recommend a food processor over a blender, if you have one. This will make adding the oil a lot easier. When i was testing this recipe, I made the mistake of using a blender. I would add about 1/2 a tablespoon at a time, blend for 30 seconds, and repeat. Using a food processer was more convenient and took a lot less time.
  • If you don’t have an ice cream container, you can line a loaf pan with parchment paper and secure it on the sides with binder clips.
Dairy-Free Vegan Vanilla Ice Cream

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes

Ingredients 

  • 3 cups original or vanilla soymilk
  • 3/4 cup granulated sugar
  • 1/2 cup oil (canola, vegetable, or coconut)
  • 1/4 cup sweetener (pure maple syrup, honey, or light agave nectar)
  • 1 tablespoon vanilla extract (or vanilla bean paste to make it vanilla bean ice cream)
  • 1/4 teaspoon salt

Procedure 

  1. Combine soymilk and sugar in a food processor or blender. Keep blending it until all of the sugar is dissolved, about a minute or two.
  2. Pour in the oil slowly. Add about half a tablespoon a time, and letting it emulsify property in between additions.
  3. Add sweetener, vanilla, and salt. Pulse for about 30 seconds to combine.
  4. Churn the ice cream in an ice cream maker according to your package instructions.
  5. Freeze the ice cream in a container for at least two hours.
  6. Enjoy!

Recipe inspired by Go Dairy Free Cookbook