Vegan Ice Cream

By Chantal Payette & Katrina Johns - recipe & food styling

Photos By Jeff Coulson

containers of vegan ice cream

These vegan ice cream recipes will be the snowy ice cap for every meal!

Vegan Golden Coconut Milk Ice Cream

INGREDIENTS

  • 2 cans full fat coconut milk
  • 1 tsp. grated fresh ginger
  • ½ cup maple syrup
  • 2 tsp. ground turmeric
  • ½ tsp. ground cinnamon
  • ⅛ tsp. black pepper
  • ½ tsp. cardamom
  • 1 tsp. pure vanilla extract
  • 2 tbsp. (30 ml) olive oil or melted coconut oil
  • ⅛ tsp. sea salt

INSTRUCTIONS

Freeze the churning bowl of an ice cream maker overnight. Combine all ingredients in a medium pot over low heat. Bring to a soft simmer and whisk thoroughly. Allow to cool completely in the fridge.

Transfer coconut milk base into churning bowl and churn according to manufacturer’s instructions – about 20-30 minutes. Once done, transfer to a freezer-safe dish. Freeze for 4–6 hours or overnight. Set out at room temperature for about 10 minutes before scooping.

Vegan Cherry Swirl Coconut Ice Cream

INGREDIENTS

Base

  • 2 cans full fat coconut milk
  • ½ cup maple syrup
  • 2 tbsp. (30 ml) olive oil or melted coconut oil
  • 1 tsp. pure vanilla extract

Cherry Swirl

  • 1 cup frozen cherries, thawed
  • 1 tbsp. Maple Syrup
  • ½ tsp. pure vanilla extract

INSTRUCTIONS

Freeze churning bowl of an ice cream maker overnight.

Once cherries are thawed, place in blender or food processor with maple syrup and vanilla. Blend until almost smooth. Put blended cherries into a pot and simmer on low until cherries have reduced into syrup. Combine all ingredients for the base in a medium pot and cook over low heat. Bring to a soft simmer and whisk thoroughly. Allow to cool completely before churning.

Pour in coconut milk base and churn according to the manufacturer’s instructions about 20-30 minutes. Once set, layer coconut ice cream and cherry sauce in a freezer-safe container. Freeze for a minimum of 6 hours or overnight. Let sit at room temperature for 10 minutes before scooping.

Vegan Coconut Chai Ice Cream

INGREDIENTS

  • 2 cans full fat coconut milk
  • ½ cup maple syrup
  • 2 tbsp. (30 ml) olive oil or melted coconut oil 1 tsp. cinnamon
  • 1 tsp. cardamom
  • ¼ tsp. grated fresh ginger
  • ⅛ tsp. nutmeg
  • ⅛ tsp. clove

INSTRUCTIONS

Freeze churning bowl of an ice cream maker overnight. Combine all ingredients in a medium pot over low heat. Bring to a soft simmer and whisk thoroughly. Allow to cool completely in the fridge.

Transfer coconut milk base into churning bowl and churn according to manufacturer’s instructions — about 20–30 minutes. Once done, transfer to a freezer-safe dish. Freeze for 4–6 hours or overnight. Set out at room temperature for about 10 minutes before scooping.