Silky No‑Churn Vanilla Ice Cream (Vegan)

The first spoon is bright, cold, and deeply vanilla — and this Vegan vanilla ice cream hits that spot without dairy or an ice cream maker. I developed this from many tests and tweaks in my home kitchen and at pastry nights with colleagues. After testing the base 10 times and swapping coconut blends and nut creams, I settled on a mix that gives smooth texture, clean vanilla flavor, and low iciness.

This version uses a cashew-coconut base and a simple stabilization trick so it stays scoopable straight from the freezer. It’s easy for weeknight dessert and reliable for dinner parties. Read on for ingredient science, exact steps, equipment notes, and troubleshooting so you get perfectly creamy results.

For a nutty sauce to drizzle over it, try a rich peanut butter cream that I often use with vegan sundaes.

Why This Recipe Works

The blend of soaked cashews and full‑fat coconut milk creates a silky fat matrix that mimics dairy cream without grainy texture.
A little neutral oil (light olive or refined coconut) reduces crystallization, keeping the mouthfeel smooth.
Agave or simple syrup stays liquid when frozen, so the ice cream scoops easier than when granular sugar is used alone.
Gentle heating with vanilla extracts blooms the flavor without cooking the nuts, preserving brightness.
A quick blitz in the freezer during early set breaks large ice crystals for a creamier final texture.

Ingredients Breakdown

Cashew cream (150 g / 1 cup raw cashews, soaked): Provides body and silkiness. Soak 4 hours or boil 15 minutes for a faster option. If using roasted cashews, expect a nuttier flavor.
Full‑fat canned coconut milk (400 ml / 13.5 fl oz): Adds fat and richness. Use brands with simple ingredients (coconut, water). If you prefer less coconut flavor, choose a milder brand.
Coconut sugar or cane sugar (120 g / 2/3 cup) plus 60 ml (1/4 cup) agave or simple syrup: Dry sugar sweetens; the syrup keeps the mixture scoopable by lowering freezing point. You can substitute maple syrup for agave, but flavor will be deeper and darker.
Neutral-tasting oil 30 ml (2 tbsp): Light olive oil or refined coconut oil smooths the texture. Do not use unrefined coconut oil; it can solidify and make the texture waxy.
Vanilla: 1 vanilla bean (scraped) or 2 tsp pure vanilla extract. Bean gives the clearest, brightest vanilla flecks.
Salt 1/4 tsp Diamond Crystal kosher salt (or 1/8 tsp Morton’s): Salt brightens sweetness. If using Morton’s, use half the amount because it’s denser.
Lemon juice 1 tsp (optional): A touch of acid sharpens the vanilla and balances sweetness.
Water or unsweetened oat milk 60–120 ml (1/4–1/2 cup): Adjust for scoopability and thickness.

Substitutions and impact warnings:

Nut‑free: Replace cashew cream with 150 g (1 1/4 cups) silken tofu plus 2 tbsp almond or tahini for body — flavor will be less rich.
Banana-free: This recipe is already banana-free to keep a neutral vanilla profile.
Lower fat: Using light coconut milk will produce icier texture and less creaminess.

Essential Equipment

High‑speed blender or food processor: Needed to make a truly smooth cashew cream. If you don’t have one, use a stick blender and blend longer with extra liquid.
Fine-mesh sieve (optional): For the silkiest result, strain to remove any tiny grit from nuts.
8×4-inch loaf pan or 1.2‑quart (1.2 L) freezer-safe container: The size matters for even freezing and quick chill. A too-large pan freezes too fast and can make ice crystals.
Rubber spatula, measuring cups, kitchen scale (grams): Weighing nuts and sugar improves consistency.
Instant-read thermometer (optional): Useful for chilling and ensuring mixture cools to below 10°C (50°F) before freezing.

If you plan to serve this in elaborate desserts, consider pairing techniques from a reliable filling guide like chocolate cake cream filling for layered treats.

Step-by-Step Instructions

Prep time 20 minutes; Cook time 10 minutes; Inactive time 6 hours freezing; Total time about 6 hours 30 minutes. Makes 6 servings (about 1/2 cup / 120 ml per serving).

Step 1: Soak the cashews

Drain and rinse 150 g (1 cup) raw cashews after soaking 4 hours in cool water, or boil them for 15 minutes if short on time. Soaking softens them and helps the blender make an ultra‑smooth cream. Drain well to avoid excess water in the mix.

Step 2: Warm the coconut milk and dissolve sugar

In a small saucepan, combine 400 ml (13.5 fl oz) full‑fat coconut milk, 120 g (2/3 cup) coconut or cane sugar, and 60 ml (1/4 cup) agave or simple syrup. Warm over medium heat and stir until the dry sugar is dissolved, about 4–5 minutes. Do not boil — heat just until it steams and the sugar dissolves.

Step 3: Blend the base

Transfer the warmed milk mixture to a high‑speed blender with the soaked cashews, 30 ml (2 tbsp) neutral oil, 1 vanilla bean scraped (or 2 tsp extract), 1/4 tsp Diamond Crystal kosher salt, and 60–120 ml (1/4–1/2 cup) water or oat milk. Blend on high until completely smooth and glossy, about 1–2 minutes. Stop and scrape the sides halfway through to ensure even texture.

Step 4: Chill the mixture

Taste and adjust sweetness or salt. Chill the mixture in the fridge until it’s cold, about 30–45 minutes. Cooling before freezing reduces ice crystal size and improves texture.

Step 5: Freeze and initial stir

Pour the cold base into a 1.2‑quart (1.2 L) freezer container or metal loaf pan. Freeze for 45 minutes, then remove and vigorously whisk or beat with a fork to break any forming crystals. Repeat stirring every 30–45 minutes for the next 2–3 hours until the mixture is thick and scoopable. This manual churn mimics an ice cream maker. For a faster route, use an ice cream maker according to manufacturer instructions.

Step 6: Final freeze

After the last whisk, smooth the top and press a sheet of parchment directly on the surface to reduce freezer burn. Freeze until firm, at least 3 more hours (total inactive freeze ~6 hours). Transfer to the fridge 10–15 minutes before scooping to soften slightly for perfect scoops.

Expert Tips & Pro Techniques

Use roasted or raw cashews intentionally: roasted = nuttier flavor; raw = more neutral, creamy base.
Common mistake: freezing the base too warm. Always chill in the fridge first; freezing warm increases large ice crystals.
For a pro churn: place the metal pan in the freezer for 30 minutes before pouring the base to speed crystallization control.
Make‑ahead: The base can be refrigerated for 24 hours before freezing; whisk again briefly before freezing to re-emulsify.
Home adaptation of gelato technique: let the blended mixture rest in the fridge overnight for better flavor melding, then churn.
To test doneness: the mixture should be uniformly thick and hold soft peaks during the repeated stirring phase.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container in the freezer section of the fridge for up to 5 days if you plan to serve cold. If you mean the fresh base (before freezing), keep it covered in the fridge for up to 24 hours.
Freezer: Freeze in an airtight, shallow container up to 2 months for best quality. Press plastic wrap or parchment directly on the surface to prevent ice crystals.
Thawing: Move to the refrigerator for 20–30 minutes before scooping, or let sit at room temperature for 5–10 minutes for easier scoops. Avoid microwaving; it melts unevenly and changes texture.

Variations & Substitutions

Nut‑free version: Replace the soaked cashews with 250 g (1 cup) silken tofu plus 30 ml (2 tbsp) tahini. Expect a slightly firmer set and adjust sweetener to taste.
Coconut‑forward: Use 200 g (3/4 cup) canned coconut cream and omit cashews for a pure coconut gelato; texture is rich but can be slightly more icy.
Chocolate swirl: Fold in 80 g (1/3 cup) chocolate ganache after the first 30 minutes of freezing for ripples. Prepare ganache from 80 g dark chocolate and 60 ml coconut cream.
Lower sugar: Reduce dry sugar to 80 g (1/3 cup) and increase agave to 90 ml (6 tbsp). Keep syrup to maintain scoopability.

Serving Suggestions & Pairings

Simple sundae: Top with warm berry compote and chopped toasted almonds. For a nutty spread alternative, pair with amish peanut butter cream.
Dessert plate: Serve alongside shortbread cookies or a slice of olive oil cake for contrast.
Beverage pairing: Sparkling Riesling or a nutty cold brew complements the rich vanilla.
For a full menu: Offer it after a savory main like creamy Parmesan Italian beef to balance robust flavors.

Nutrition Information

Per serving (1/2 cup / 120 ml). Makes 6 servings.

Calories: 340 kcal
Total Fat: 28 g
Saturated Fat: 20 g
Cholesterol: 0 mg
Sodium: 110 mg
Total Carbohydrates: 24 g
Dietary Fiber: 1 g
Sugars: 18 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy rather than creamy?
A: Icy texture usually means large ice crystals. Chill the base fully before freezing and stir during the early freezing stage every 30–45 minutes. Also include a syrup (agave) to lower the freezing point.

Q: Can I make this without nuts?
A: Yes. Replace the cashews with 250 g (1 cup) silken tofu plus 30 ml (2 tbsp) tahini for body. Texture will be slightly different but still tasty.

Q: Can I double this recipe?
A: Yes, double every ingredient and use a larger, shallow container for even freezing. Stir more often during the setting phase. For very large batches, freeze in two smaller pans for faster, more even freezing.

Q: Can I prepare this the night before?
A: Absolutely. Blend the base and chill it overnight in the fridge. Freeze the next day and proceed with the stirring schedule. Chilling overnight often improves flavor.

Q: How long does this keep in the freezer?
A: For best texture and flavor, use within 6–8 weeks. Seal airtight and press parchment on the surface to limit ice crystals.

Q: Can I use an ice cream maker?
A: Yes. Chill the base thoroughly, then churn in your machine according to the manufacturer’s directions. After churning, transfer to a container and freeze 2–3 hours to firm up.

Q: What sweeteners work best?
A: A mix of dry sugar for sweetness and agave or simple syrup for scoopability works best. Pure maple adds flavor but darkens the color and flavor profile.

Conclusion

If you want a cashew-focused alternative method, this Vegan Vanilla Ice Cream (Cashew Base) has a slightly different approach that may inspire flavor swaps. For a no‑nuts, no‑bananas strategy that keeps things simple, see this Creamy Vegan Vanilla Ice Cream (No Nuts, No Bananas) for additional tips and comparisons.