Do I need an ice cream maker to make vegan ice cream?

An ice cream maker is required for this recipe, in order to make the best creamy texture.

What are some mix-ins for vegan ice cream?

The possibilities are endless! You can add chopped nuts, chocolate chips, cacao nibs, cookie crumbs, fresh or frozen fruit, swirls of jam or nut butter, or even candy pieces.

How does vegan ice cream compare to dairy-based ice cream?

Vegan ice cream can be just as creamy and delicious as dairy-based ice cream. The texture and flavor will vary depending on the type of plant-based milk used, but many people find it to be a satisfying and refreshing alternative.

Vegan Ice Cream (Dairy Free!)

Name: Vegan Ice Cream (Dairy Free!)
Prep time: 1 h 30 min
Cook time: 4 min
Total time: 1 h 34 min
Cuisine: Ice Cream
Ingredients: 1 cup whole unsalted raw cashews; 2 cups oat milk, divided; 2 tablespoons cornstarch; 13.66 oz can full-fat coconut milk; 1/2 cup agave syrup; 1/4 cup granulated sugar; 2 teaspoons vanilla extract; 1/8 teaspoon kosher salt

Vegan Ice Cream (Dairy Free!)

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5 from 2 reviews

This vegan ice cream recipe is impossibly creamy! These tricks make an incredible homemade dairy free ice cream.

Author: Sonja Overhiser
Prep Time: 1 hour 30 minutes
Cook Time: 4 minutes
Total Time: 1 hour 34 minutes
Yield: 1 quart 1x
Category: Ice Cream
Method: Frozen
Cuisine: Ice Cream
Diet: Vegan

Ingredients

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1 cup whole unsalted raw cashews
2 cups oat milk, divided
2 tablespoons cornstarch
13.66 oz can full-fat coconut milk
1/2 cup agave syrup
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon kosher salt

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Instructions

Place the cashews in a small saucepan and cover them with water. Bring to a boil and boil 15 minutes. Then drain and rinse them under cold water until cool.
Meanwhile, in a small bowl, mix 1/2 cup oat milk with 2 tablespoons cornstarch and set aside.
Add 1 1/2 cups oat milk to a medium saucepan with the coconut milk. Warm the mixture over medium low heat for 2 minutes, whisking to incorporate the solids. Then add the agave syrup and sugar. Whisk in the cornstarch mixture and continue on medium low until the mixture just starts to bubble and is thickened, about 3 to 5 minutes. Remove from heat and stir in the vanilla extract and salt.
In a blender, combine the oat milk mixture with the cashews and blend until completely smooth and no chunks remain. (A high powered blender is best. If you see visible chunks, strain through a fine mesh strainer before going to the next step.)
Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard, until the temperature drops to 40°F. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or overnight.
When the custard is chilled, pour it into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Important: If frozen for over 4 hours, allow it to stand at room temperature for about 20 minutes before serving to soften.

Find it online: https://www.acouplecooks.com/vegan-ice-cream-dairy-free/