Instead of relying on plant-based milk alone, I build the ice cream from my vegan custard, then add vegan condensed milk and cream for a richer base. That combination is what gives the finished ice cream a softer, more scoopable texture and helps prevent it from turning icy in the freezer.
I've tested the custard with soy, oat, and almond milk, and soy gives me the best combination of color, flavor, and creamy consistency. Oat is a close second, while almond milk produces a paler and slightly more watery base.
If you want a completely different style of homemade ice cream that doesn't need churning, try my no-churn vegan chocolate ice cream.
Jump to:
Why this recipe works
- Custard-based rather than milk-based. Cornstarch thickens the dairy-free milk before freezing, giving the base more body without eggs.
- Real vanilla flavor. A vanilla bean infuses the custard while vanilla extract strengthens the flavor in the finished ice cream.
- Designed to stay creamy. Vegan condensed milk and coconut cream add both fat and sugar, which help the frozen mixture stay softer than a simple plant-milk ice cream.
- Tested with different plant milks. Soy gives the creamiest result in my testing, followed closely by oat.
- No eggs required. You get the richness of a custard-style ice cream without making a traditional egg-yolk custard.
The basic method is inspired by French-style custard ice cream, but rather than thickening the base with egg yolks, I use cornstarch - the same approach as my eggless vegan custard.
Key ingredients
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Soy milk: This is my first choice for the custard base. I've tested soy, oat, and almond milk, and soy gives the creamiest texture and richest color. Oat is a close second, while almond milk produces a slightly thinner, paler base.
Vanilla bean: Because vanilla is the main flavor, a real vanilla bean makes a noticeable difference here. Scrape the seeds into the custard and add the empty pod too, so the milk gets as much flavor as possible. Vanilla bean paste is the best substitute if you don't have a whole bean.
Cornstarch: This thickens the custard without eggs and gives the ice cream base more body. Always mix it into the cold milk before heating - once cornstarch hits hot liquid, lumps are much harder to fix.
Vegan condensed milk: This does more than add sweetness. Its lower water content helps keep the finished ice cream softer and creamier in the freezer. You can use store-bought or my homemade vegan condensed milk.
Coconut cream: Use only the thick cream from the top of a chilled can, not the watery liquid underneath. That extra fat is important for a creamy texture. If you want to avoid coconut, use a thick vegan whipping cream instead.
How to make the ice cream
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
The most important thing is to start cold. If you're using an ice cream maker with a freezer bowl, make sure the bowl is completely frozen before you begin. I usually give mine a full day in the freezer. A partially frozen bowl can leave you with a soupy base no matter how well the recipe itself is made.
When making the custard, whisk the cornstarch thoroughly into the cold soy milk before turning on the heat. Once the mixture starts warming, keep whisking and scrape right into the corners of the saucepan so nothing catches on the bottom.
You're looking for the custard to become noticeably thicker and coat the back of a spoon. It doesn't need to become extremely thick in the pan - it will continue to firm up as it cools. Overcooking it can give the base an overly gelatinous texture.
Once cooked, cover the surface directly with plastic wrap. This stops a skin forming while the custard cools.
Don't rush the chilling stage. The custard should be completely cold before you combine it with the cream mixture. If the base is still warm, the ice cream maker has to spend valuable churning time cooling it down rather than freezing it, which can lead to larger ice crystals and a less creamy texture.
Before churning, whisk the chilled custard with the condensed milk, coconut cream, and vanilla until the mixture is completely smooth. If the custard has firmed up quite a lot in the fridge, whisk it well first rather than adding it in one solid piece.
Once it goes into the ice cream maker, watch the texture rather than the clock. Churning times vary between machines. The ice cream is ready when it looks thick and aerated, pulls away from the sides of the bowl, and has the consistency of firm soft serve.
If it's still completely liquid after the manufacturer's normal churning time, the most likely issue is that either the base or the machine bowl wasn't cold enough.
Transfer it to a shallow freezer-safe container as soon as it's churned. A shallow container helps the ice cream freeze more evenly and makes it easier to scoop later.
Give it a couple of hours in the freezer to firm up before serving. After longer storage, homemade ice cream will naturally freeze harder than commercial ice cream, so let it sit at room temperature for around 10-15 minutes before scooping.
Christina's Recipe Tips
Use soy milk if texture is your priority. Of the plant milks I tested, soy gave me the creamiest result, with oat a close second.
Keep water to a minimum. Use the thick coconut cream rather than the liquid from the can, and avoid swapping the cream for regular plant milk.
Chill everything properly. A cold base and fully frozen machine bowl are two of the biggest factors in getting small ice crystals and a creamy texture.
Don't churn by time alone. Your machine may take more or less than mine. Stop when the ice cream reaches a thick soft-serve consistency.
Store it tightly covered. Keep the ice cream in a shallow airtight freezer-safe container for up to 2 months. For the best texture, press plastic wrap against the surface before adding the lid to reduce ice crystals. Let it soften at room temperature for 10-15 minutes before scooping.
Serving ideas
Vanilla is useful precisely because it goes with almost everything, so I would keep this section-but make the links more deliberate rather than listing endless toppings.
For a classic sundae, drizzle it with my vegan caramel sauce or easy date caramel, then add chopped chocolate, berries, or toasted nuts.
It's also the ice cream I'd serve alongside warm desserts. Try a scoop with my vegan pecan pie or fudgy vegan brownies.
For a cookie-dough version, fold in pieces of my edible vegan cookie dough during the final few minutes of churning. Or make my dedicated vegan cookie dough ice cream if that's the flavor you're actually after.
You can also add finely chopped dark chocolate during the last 5-10 minutes of churning for a simple stracciatella-style variation.
Frequently asked questions
Homemade ice cream will naturally freeze firmer than many store-bought versions because it doesn't contain the same gums and stabilizers. The same issue comes up in your cookie dough ice cream guidance, where allowing the ice cream to soften before scooping solves the firmness.
For this recipe, the biggest things that help are starting with a completely chilled custard, making sure the ice cream-maker bowl is fully frozen, using the thick coconut cream rather than watery coconut milk, and storing the finished ice cream tightly covered.
Let it sit at room temperature for around 10-15 minutes before scooping. If it has visible ice crystals rather than simply being firm, check that the base was thoroughly cold before churning and that the container was airtight.
Soy milk is my first choice. I've tested this recipe with soy, oat, and almond milk, and soy gives me the creamiest texture and best color.
Oat milk is a close second and is the substitute I'd choose if you don't want to use soy.
Almond milk does work, but in my testing the base was paler and slightly more watery, so I wouldn't choose it if getting the richest texture is the priority.
More vegan ice cream recipes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook, and subscribe via email to get all our new recipes!
📖 Recipe
Vegan Vanilla Ice Cream
Ingredients
- 520 ml (2 ⅕ cups) soy milk *see note 1
- 100 g (½ cup) granulated sugar *see note 2
- 45 g (4 ½ tablespoons) cornstarch or arrowroot starch
- 1 vanilla pod
- ¼ teaspoon sea salt
- 200 g (7 oz) vegan condensed milk
- 200 g (7 oz) chilled full-fat canned coconut milk thick part from top of the can only, or coconut cream *see note 3
- 1 tablespoon vanilla extract
Instructions
- Freeze the ice cream bowl from your ice cream machine at least 12-24 hours ahead of making the recipe.
- Add the soy milk, sugar, and cornstarch to a saucepan and whisk well to remove any lumps. Cut the vanilla pod down the center and scrape out the seeds. Add the seeds and the pod to the saucepan and place on medium heat.
- Bring the mixture to a simmer and cook for 5 minutes whilst whisking. Alternate between using a whisk and rubber spatula to make sure the custard does not stick to the pan. The mixture will become thick once the cornstarch is cooked, remove it from the heat. Carefully remove the vanilla pod and stir in the sea salt.
- Cover the bowl with clingfilm to prevent a skin from forming and allow the custard to cool for 10 minutes before transferring it to the fridge to cool fully for an hour before the next step.
- Add the vegan condensed milk, coconut milk, and vanilla extract to a large bowl and mix with an electric whisk for a couple of minutes until creamy. Add in the chilled custard mixture and whisk for another minute to combine.
- Transfer the mixture to an ice cream machine and churn according to the manufacturer's instructions, mine usually takes about 30-40 minutes.
- Transfer the ice cream mixture to a loaf pan, cover with a lid or plastic wrap, and freeze for a minimum of 2 hours.
Storage and serving
- Store in the freezer in an airtight container for up to 2 months. Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly and use a hot wet ice cream scoop to serve.
Notes
- Soy Milk: You can also use oat milk or almond milk (almond milk will be less creamy).
- Some white sugar in the US is not vegan, if in doubt use organic sugar.
- Full-fat canned coconut milk: Refrigerate overnight and only use the thick cream from the top of the can. I find Biona and Nature's Charm yield the best amount of coconut cream.
- Heat your ice cream scoop in hot water before scooping to get perfect scoops every time.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. Instead, include a link to this post for the recipe. Thank you!
