Horizontal image of two bowls with scoops of white ice cream next to a white towel and cones.

Vegan Vanilla Bean Ice Cream

  • Author: Nikki Cervone
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours, 40 minutes
  • Yield: 1 pint 1x


Finally, the perfect vegan vanilla ice cream you can make right at home. It’s rich, creamy, luscious, and only six ingredients.



  • 2 13-ounce cans coconut cream
  • 1/2 cup vegan granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • seeds scraped from 1 vanilla bean


  1. Prepare your ice cream maker according to the manufacturer’s directions.
  2. Open the cans of coconut cream. Reserve about 1/2 cup of liquid from the coconut cream and place in a separate small bowl. Mix together the rest of the coconut cream, sugar, and salt in a 2-quart or 3-quart saucepan. The mixture will look lumpy.
  3. Warm the mixture over medium-low heat, stirring occasionally, until the sugar has completely dissolved into the coconut milk and the mixture is smooth, about 2 minutes.
  4. Whisk the cornstarch into the bowl with the reserved 1/2 cup coconut liquid to make a smooth slurry.
  5. While whisking constantly, gradually pour the cornstarch mixture into the warm coconut milk.
  6. Continue cooking on medium-low heat, stirring occasionally, until the base has thickened just enough to coat the back of a spoon, about 6 to 8 minutes. Do not overcook, and do not allow the base to come to a boil.
  7. Remove the base from the heat and stir in the vanilla and vanilla bean seeds.
  8. Transfer the mixture from the hot pot to a heatproof bowl. Let the base cool completely at room temperature, stirring occasionally. You can place the bowl over a bigger bowl of ice to make this process faster. Once it has cooled completely, transfer the mixture to an airtight container and refrigerate for at least 4 hours or for up to 1 day.
  9. When ready to churn, remove the base from the refrigerator and pour into the ice cream maker. Churn the ice cream until it thickens to about the consistency of soft-serve ice cream, about 10-25 minutes. Do not let it become entirely frozen.
  10. Transfer the ice cream into a clean airtight container. Place a piece of parchment or wax paper against the surface of the ice cream to prevent ice crystals. Seal the container with the lid, and freeze for about 2 hours to fully harden the ice cream.
  11. Serve with your favorite toppings!

  • Category: Ice Cream
  • Method: Ice Cream Maker
  • Cuisine: Dessert

Keywords: vegan, vegetarian, ice cream, dessert, summer, coconut cream, cornstarch