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Creamy vegan ice cream in a waffle cone, melting slightly in the summer sun.

Creamy Vegan Ice Cream: No Ice Crystals, Guaranteed

Discover the secret to perfectly smooth, crystal-free vegan ice cream with this easy recipe. Featuring full-fat coconut milk, cashews, and a touch of xanthan gum, this dairy-free dessert promises an incredibly rich and creamy texture every time. Customize with your favorite flavors for a decadent treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 8 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw cashews (soaked in water overnight or boiled for 5 minutes*, drained)
  • 2 cans full fat coconut milk (13.4 ounce)
  • 1 tablespoon vanilla bean paste (or extract or 1 vanilla bean)
  • ⅔ cup cane sugar (or other organic granulated sugar)
  • ½ teaspoon sea salt
  • 1/8 teaspoon xanthan gum

Equipment

  • High-speed blender
  • ice cream maker
  • Freezer-safe container
  • Loaf pan

Method
 

Prepare Your Equipment
  1. Ensure your ice cream maker freezer drum is completely frozen, ideally for at least 24 hours, to prevent ice crystals.
Soak the Cashews
  1. Soak cashews thoroughly using either the overnight method (at least 8 hours in cold water) or the quick-boil method (simmer for 5 minutes, then drain).
Blend the Base
  1. In a high-speed blender, combine the soaked cashews, full-fat coconut milk, vanilla bean paste, cane sugar, sea salt, and xanthan gum. Blend on high speed for 2 to 4 minutes until completely smooth and velvety, ensuring no cashew bits remain.
Chill the Mixture
  1. Pour the blended mixture into a covered bowl or container and chill thoroughly in the refrigerator for at least 4 hours, or up to 2 days. This allows flavors to meld and improves churning texture.
Churn the Ice Cream
  1. Remove the chilled mixture from the fridge. Set up your ice cream machine and pour in the cold mixture. Churn for 20 to 25 minutes until it reaches a thick, smooth, soft-serve consistency. Taste and adjust sweetness if desired.
Freeze to Set
  1. Scoop the soft-serve ice cream into a freezer-safe container (like a loaf pan). Smooth the top and press plastic wrap directly onto the surface to prevent air exposure and ice crystals. Wrap the container and freeze for at least 4 hours, or overnight, to firm up.
Serve and Enjoy
  1. After freezing, remove the container from the freezer and let it sit at room temperature for at least 5 minutes to soften slightly. Scoop and enjoy your incredibly creamy vegan ice cream.

Notes

For optimal results, ensure your ice cream maker drum is frozen for at least 24 hours and chill the blended mixture for a minimum of 4 hours. Press plastic wrap directly onto the ice cream surface when freezing to prevent ice crystals. Store leftovers in an airtight container for up to 2-3 weeks.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.