Recipe

How to Make Vegan Ice Cream Without a Machine

By Kristine Mahan at Boston University

As most people do not own an ice cream machine, this DIY version of vegan ice cream is both resourceful and fail-proof. You probably know the trick of making conventional ice cream in plastic bags using salt and ice. However, that method makes for cold hands and dairy-free substitutes turn out icy rather than creamy.

3 ingredients are all you need for this basic vanilla recipe. As an added bonus, it’s also low-glycemic thanks to coconut nectar in lieu of cane sugar.

Vegan Ice Cream

  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 5 minutes
  • Servings: 2
  • Easy
Ingredients
  • 1 can coconut milk
  • 2 teaspoon vanilla extract
  • 2 tablespoon coconut nectar

Photo by Kristine Mahan

Step 1

Combine all ingredients in a blender.

Photo by Kristine Mahan

Step 2

Blend until smooth.

Photo by Kristine Mahan

Step 3

Pour into a freezer-safe container.

Photo by Kristine Mahan

Step 4

Freeze the ice cream for 4 hours, stirring with a fork every hour. This step adds air and helps it become creamy. After 4 hours it can be left to harden completely.

Photo by Kristine Mahan

Step 5

Scoop and enjoy.

Photo by Kristine Mahan

More frozen dairy-free treats to beat the summer heat: