Vegan Vanilla Ice Cream
Creamy, dreamy, and completely plant-based, this vanilla ice cream is the kind of dessert that makes you forget you're missing anything at all. Soaked cashews blended with full-fat coconut milk create a base that's genuinely rich and scoopable — no dairy required, no compromises on texture. Tapioca starch is the quiet hero here, giving the custard-style base that silky, spoon-coating consistency before it ever hits the ice cream maker. A double hit of pure vanilla extract plus optional vanilla bean seeds means the flavor is deep and fragrant, not flat or artificial like some store-bought alternatives. The process takes a little patience between chilling and churning, but the hands-on time is minimal and the payoff is enormous. With six servings in every batch, it's perfect for a dinner party or just keeping a stash in the freezer for whenever the craving strikes.
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Learn more →Ingredients
6 servings
- 1 cup raw cashews
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup organic cane sugar
- 2 tbsp tapioca starch
- ¼ tsp fine salt
- 2 tsp pure vanilla extract
- 1 vanilla bean, split and seeds scraped (optional)
Instructions
- 1
Place the drained cashews in a blender with 1/2 cup of the coconut milk. Blend on high until completely smooth and no graininess remains, about 2 minutes.
- 2
In a medium saucepan, whisk together the remaining coconut milk, sugar, tapioca starch, and salt until the starch is fully dissolved with no lumps.
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