Vegan Vanilla Ice Cream (Helado de Vainilla)
Helado de Vainilla is the timeless favourite: smooth, rich, and perfectly balanced with warm, aromatic vanilla. This fully vegan version uses no milk, cream, eggs, or animal products — achieving that same velvety texture and pure flavour with coconut cream and plant‑based milk. It is simple to make, delicious on its own, and pairs beautifully with fruit, sauces, or desserts.
Shared by clever
Time
30 min
Serves
5
Difficulty
easy
đź›’ Ingredients
- #Base;
- 400 ml full‑fat coconut cream (chilled, solid part only)
- 200 ml unsweetened soy, almond, or oat milk
- 80–100 g sugar or maple syrup (adjust sweetness to taste)
- 2 tbsp cornstarch or arrowroot powder
- 2–3 tsp pure vanilla extract (or 1 vanilla pod, seeds scraped)
- Pinch of fine sea salt
- #Optional;
- 1 tbsp coconut oil (melted, for extra creaminess)
- 1 tsp vanilla bean paste for visible specks
👩‍🍳 Instructions
- 1
Thicken base: In a small bowl, whisk cornstarch with a splash of the plant milk until smooth. Pour the remaining milk into a saucepan, add sugar, salt, and cornstarch mixture. Heat gently over medium‑low, stirring constantly until the mixture thickens slightly — do not boil. Remove from heat.
- 2
Combine: Whisk in the chilled coconut cream, vanilla extract, and melted coconut oil if using. Stir until completely smooth and creamy. Let cool fully to room temperature.
- 3
#Freeze:;
- 4
With ice‑cream maker: Pour the cooled mixture in and churn according to the manufacturer’s instructions (about 20 minutes). Transfer to a container and freeze 2 hours to firm up.
- 5
No machine: Pour into a freezer‑safe container, cover, and freeze for 4 hours. Take out every 30–45 minutes and whisk vigorously to break up ice crystals, repeating 3–4 times until smooth.
- 6
Serve: Let sit at room temperature for 5–10 minutes before scooping. Garnish with fresh mint, fruit, or vegan chocolate shavings.