Vegan Ice Cream Recipe

I have been attempting to create the perfect Vegan Ice Cream Recipe.  This is not it.  Hey, I’m just being honest here.

But, this ice cream is very good.  Creamy and smooth.  Not overpowered by the flavor of soy or coconut.  Sweetened and flavored with pure maple syrup.

This ice cream is vegan, dairy free, gluten free, egg free and refined sugar free.

It’s just not exactly how I wanted it to turn out.

Vegan Ice Cream Recipe - Maple Syrup - Dairy Free Ice Cream -

I have been on a mission to make a creamy and delicious Vegan Ice Cream Recipe.

What?  I’m the only person that creates unnecessary food challenges for myself?  The really ridiculous part is that I’m not even a vegan.

I don’t know.  I just get these ideas in my head and I have to follow through until I’m satisfied.

This ice cream is close to what I want.  The only flaw being that it freezes hard as a rock!  I cannot get my vegan ice creams to the right scoopable consistency.  Now, this isn’t really that important.  You just need to let the ice cream sit out to thaw for 15 minutes before serving.  But it is driving me crazy that I cannot solve that issue!

Anyway, moving on from my pointless Vegan Ice Cream recipe mission.

This ice cream does taste great!  I used a mixture of silken tofu and light coconut milk to accomplish a somewhat plain base flavor.  The problem with using all coconut milk is that it really flavors the ice cream.  The maple vanilla flavor is able to shine with the soy and coconut mixture.  It also cuts down on a lot of the extra fat that you get in vegan ice creams made with just coconut milk.

Vegan Ice Cream Recipe - Maple Syrup - Dairy Free Ice Cream -

Vegan Ice Cream:

1 lb Silken Tofu
1 (14oz) Can of Light Coconut Milk
1/2 Cup Grade B Pure Maple Syrup
1/4 teaspoon Xanthan Gum ** optional
1/2 Vanilla Pod – Beans Scraped

Combine tofu, coconut milk, maple syrup and xanthan gum in blender. Blend until ingredients are fully incorporated.

Place your desired ice cream container into the freezer.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Once the churning process is complete, transfer to the cold ice cream container. Add the vanilla beans and stir.

Cover and freeze overnight. Serve with a drizzle of maple syrup.

**Adding the xanthan gum is optional. It didn’t seem to soften the ice cream much. Also, make sure that the brand you purchase is vegan.

This recipe makes approximately 4 cups of ice cream.

Vegan Ice Cream Recipe - Maple Syrup - Dairy Free Ice Cream -


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  1. Lisa | Je suis alimentageuse says

    Yeah vegan ice cream doesn’t quite have the same consistency as dairy ice cream. Even the store-bought stuff has to sit out for about 10 minutes before it can be scoopable. I’ve heard that when you add some sort of sweetener with a bit more viscosity to it, it helps soften the ice cream. Maple syrup is great but it’s very thin and doesn’t lend that cushion between ice crystals like thicker sweeteners. I’d recommend corn syrup because it’d yield ideal results but obviously nobody wants to add more HFCS to their diets. I’ve tried agave but it’s still pretty thin. I have yet to experiment with brown rice syrup though.

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