Paula M Naranjo/Parent Editor
Author: Jeanine and Jack Donofrio
Say hello to the BEST vegan ice cream recipe! Made with just 3 ingredients, it’s super creamy, smooth, rich, delicious, and easy to make.
Meet the BEST vegan ice cream. Ever.
Yep, I said it. Over the years, I’ve tried all sorts of vegan ice cream recipes, ones with bases ranging from frozen bananas to cashew milk to almond milk. For me, there’s no contest. As far as dairy-free ice cream goes, coconut ice cream is by far the best. Full-fat coconut milk adds enough richness to create a texture that is super creamy, smooth, and not at all icy. It’s rich, decadent, and every bit as good as the real thing.
Lately, this vegan ice cream recipe has become my new favorite. To make it, you’ll need three simple ingredients:
1. Coconut milk – My go-to base for dairy-free ice cream.
2. Maple syrup – It gives this recipe a deep, complex sweetness. I love the maple flavor here!
3. And…tahini! The creamy star ingredient in this recipe.
I know, I know. If you walk into any American ice cream shop, tahini probably wouldn’t be among the ice cream flavors there. However, sesame ice cream is popular in Japan. During our trip to Tokyo last spring, I had the most incredible sesame ice cream, and I haven’t stopped thinking about it.
Luckily for me, this homemade version is just as good as the delicious ice cream I had on our trip. The toasty, nutty flavor of the tahini pairs wonderfully with the maple syrup and coconut milk, and though the tahini flavor is present here, it’s not overpowering. It mostly lends an extra-creamy texture to the coconut milk base, which makes this vegan ice cream really exceptional.
The night before you plan to make your dairy-free ice cream, freeze the base of your ice cream maker. I love my KitchenAid® Ice Cream Maker Attachment because it saves space and it does a great job with homemade ice cream. It should be in the freezer for at least 12 hours before you proceed with the recipe!
The next day, whisk together the coconut milk, tahini, and maple syrup to create the ice cream base. If your coconut milk is chunky, use a food processor or blender to whir the ingredients into a smooth puree.
Then, pour the mixture into the base of your ice cream maker and churn until thick! Mine takes about 20 minutes, but the timing will depend on your machine. Refer to your manufacturer’s instructions for timing guidelines.
When the ice cream is thick, scoop and enjoy, or freeze it for 1-2 hours for an even thicker texture.
Prep time: 20 mins
Total time: 20 mins
This easy dairy-free ice cream is so rich and delicious! The tahini doesn’t have an overpowering flavor here; it mostly lends an extra-creamy texture to the coconut milk base.
Author: Jeanine Donofrio
Recipe type: Dessert Serves: 4
Notes : When you store your ice cream in the fridge for over 24 hours, it’ll harden. Let it sit at room temp for about 20 minutes to soften before scooping.
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Paula M Naranjo