Vegan Vanilla Ice Cream

5 from 7 votes

Ultra creamy vegan vanilla ice cream. So easy to make with the most perfectly smooth, rich, melt-in-the-mouth ice cream texture.

Prep Time15

Churn Time40

Total Time55

Course: Dessert, Ice-Cream

Cuisine: American

Diet: Vegan

Servings:

Calories: 364kcal

The day before, place the freezer bowl of your ice cream maker into the freezer to freeze properly.
Next, place all the ingredients (except for the vanilla) into a pot and bring to a simmer - stirring all the while.
As soon as it reaches a simmer, remove from heat, add the vanilla extract and vanilla powder and using an immersion (handheld) blender, blend for 30 seconds. You can also transfer to a blender jug and blend it in that - just ensure the lid is on very firmly.
Pour the mixture into a container, cover and chill in the refrigerator overnight.
The next day, pour the chilled mixture into your ice cream maker and churn as per the ice cream makers instructions until it reaches a soft serve consistency. This can take anywhere from 25-40 minutes depending on your ice cream maker.
When it reaches soft serve consistency, move it to a loaf pan or other freezer safe container, smooth down, cover and place into the freezer to set.
Scoop with a hot scoop (dipped in hot water) to allow for easier serving. Serve topped with crushed Golden Oreo cookies (optional).

Vanilla powder is totally optional here, I used it to create extra vanilla flavor, but if you don't have it on hand you can easily omit this.
Inspired by Serious Eats.
Nutrition estimate is for a ½ cup serving without Oreo sprinkles.
Prep time does not include chilling the mixture or time spent setting in the freezer.