Vegan Ice Cream

Vegan ice cream relies on plant fats and proteins for creaminess. Coconut and cashew bases deliver the richest results.

Coconut Vanilla

Rich and creamy coconut base.

Ingredients

Component	1x	2x
Base
Full-fat coconut milk	400g (1 can)	800g (2 cans)
Coconut cream	200g	400g
Granulated sugar	130g	260g
Corn syrup	40g	80g
Flavoring
Vanilla bean	1 pod	2 pods
Vanilla extract	5g	10g
Stabilizer
Tapioca starch	12g	24g
Fine sea salt	3g	6g

Yield: ~850ml (1x)

Method

1. Infuse vanilla: Split vanilla bean. Scrape seeds. Combine pod, seeds, coconut milk, and coconut cream in saucepan. Heat to 70°C. Steep 30 min.

2. Make slurry: Whisk tapioca starch with 30g cold coconut milk until smooth.

3. Cook base: Remove vanilla pod. Add sugar, corn syrup, and salt. Heat to 75°C. Whisk in tapioca slurry. Cook, stirring, until thickened, 2–3 min.

4. Finish: Remove from heat. Add vanilla extract.

5. Age: Chill overnight.

6. Churn: Process to -6°C. Transfer and harden 6+ hrs.

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Cashew Base Vanilla

Neutral flavor, ultra-creamy.

Ingredients

Component	1x	2x
Cashew Base
Raw cashews, soaked 4+ hrs	150g	300g
Water	350g (1½ c)	700g (3 c)
Sweetener
Granulated sugar	120g	240g
Corn syrup	35g	70g
Flavoring
Vanilla bean	1 pod	2 pods
Vanilla extract	5g	10g
Other
Refined coconut oil	45g	90g
Tapioca starch	10g	20g
Fine sea salt	2g	4g

Yield: ~850ml (1x)

Method

1. Soak cashews: Cover with water. Soak 4+ hrs or overnight. Drain.

2. Blend: Combine soaked cashews and fresh water. Blend on high 3–4 min until completely smooth.

3. Strain (optional): For silkiest texture, strain through nut milk bag.

4. Cook: Transfer to saucepan. Add sugar, corn syrup, scraped vanilla seeds and pod, and salt. Heat to 70°C.

5. Thicken: Whisk tapioca starch with 20g cold water. Whisk into base. Cook until thickened.

6. Add fat: Remove from heat. Remove vanilla pod. Whisk in coconut oil and vanilla extract.

7. Age and churn: Chill overnight. Churn to -6°C.

Note

Cashew base has neutral flavor—ideal for delicate flavors where coconut would compete.

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Chocolate (Coconut Base)

Rich vegan chocolate.

Ingredients

Component	1x	2x
Chocolate
Dutch-process cocoa	30g	60g
Dairy-free dark chocolate, chopped	85g	170g
Base
Full-fat coconut milk	400g	800g
Coconut cream	150g	300g
Granulated sugar	130g	260g
Corn syrup	40g	80g
Stabilizer
Tapioca starch	12g	24g
Fine sea salt	3g	6g
Vanilla extract	5g	10g

Yield: ~850ml (1x)

Method

1. Bloom cocoa: Whisk cocoa into coconut milk until smooth.

2. Cook base: Add coconut cream, sugar, corn syrup, salt. Heat to 75°C. Make tapioca slurry and whisk in. Cook until thickened.

3. Add chocolate: Remove from heat. Add chopped chocolate. Let sit 30 sec. Whisk until smooth.

4. Finish: Add vanilla.

5. Age and churn: Chill overnight. Churn to -6°C.

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Strawberry (Coconut Base)

Fresh strawberry dairy-free.

Ingredients

Component	1x	2x
Fruit
Fresh strawberries	280g	560g
Granulated sugar (for macerating)	30g	60g
Base
Full-fat coconut milk	320g	640g
Coconut cream	150g	300g
Granulated sugar	90g	180g
Corn syrup	35g	70g
Stabilizer
Tapioca starch	10g	20g
Lemon juice	15g	30g
Fine sea salt	2g	4g

Yield: ~850ml (1x)

Method

1. Macerate strawberries: Toss with 30g sugar. Rest 1–2 hrs. Blend until smooth. Reserve 220g purée.

2. Cook base: Combine coconut milk, coconut cream, sugar, corn syrup, salt. Heat to 75°C. Add tapioca slurry. Cook until thickened.

3. Combine: Remove from heat. Whisk in strawberry purée and lemon juice.

4. Age and churn: Chill overnight. Churn to -6°C.

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Coffee (Oat Milk Base)

Oat milk provides neutral, creamy base.

Ingredients

Component	1x	2x
Coffee
Coarse ground coffee	40g	80g
Base
Full-fat oat milk	400g (1⅔ c)	800g (3⅓ c)
Coconut cream	200g	400g
Granulated sugar	130g	260g
Corn syrup	40g	80g
Stabilizer
Tapioca starch	12g	24g
Fine sea salt	2g	4g
Vanilla extract	3g	6g

Yield: ~850ml (1x)

Method

1. Cold-steep coffee: Combine coffee and coconut cream. Refrigerate 12–18 hrs. Strain gently. Reserve ~160g infused cream.

2. Cook base: Combine oat milk, infused coconut cream, sugar, corn syrup, salt. Heat to 75°C. Add tapioca slurry. Cook until thickened.

3. Finish: Add vanilla.

4. Age and churn: Chill overnight. Churn to -6°C.

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Peanut Butter (Cashew Base)

Rich peanut butter without dairy.

Ingredients

Component	1x	2x
Peanut Butter
Creamy natural peanut butter	120g	240g
Cashew Base
Raw cashews, soaked	120g	240g
Water	300g (1¼ c)	600g (2½ c)
Granulated sugar	100g	200g
Brown sugar	30g	60g
Corn syrup	35g	70g
Other
Refined coconut oil	35g	70g
Tapioca starch	10g	20g
Fine sea salt	3g	6g
Vanilla extract	5g	10g

Yield: ~850ml (1x)

Method

1. Make cashew base: Blend soaked cashews and water until smooth.

2. Cook: Add sugars, corn syrup, salt. Heat to 75°C. Add tapioca slurry. Thicken.

3. Add peanut butter: Remove from heat. Whisk in peanut butter, coconut oil, and vanilla until smooth.

4. Age and churn: Chill overnight. Churn to -6°C.

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Salted Caramel (Coconut Base)

Vegan caramel richness.

Ingredients

Component	1x	2x
Caramel
Granulated sugar	150g	300g
Water	45g	90g
Base
Full-fat coconut milk	400g	800g
Coconut cream	150g	300g
Corn syrup	35g	70g
Stabilizer
Tapioca starch	12g	24g
Fleur de sel	4g	8g
Vanilla extract	5g	10g

Yield: ~850ml (1x)

Method

1. Make caramel: Combine sugar and water in saucepan. Cook without stirring until amber, 170°C / 340°F.

2. Deglaze carefully: Slowly whisk in coconut milk (will sputter). Add coconut cream and corn syrup. Whisk until smooth.

3. Thicken: Heat to 75°C. Add tapioca slurry. Cook until thickened.

4. Finish: Remove from heat. Add fleur de sel and vanilla.

5. Age and churn: Chill overnight. Churn to -6°C.

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Vegan Base Comparison

Base	Fat Source	Flavor	Best For
Coconut	Coconut fat	Distinct coconut	Tropical, chocolate, caramel
Cashew	Cashew + coconut oil	Neutral	Vanilla, fruit, delicate flavors
Oat	Added fat required	Slightly sweet, neutral	Coffee, chocolate
Almond	Almond + added fat	Nutty	Nut flavors, coffee

Keys to Creamy Vegan Ice Cream

Factor	Guidance
Fat content	Minimum 15%—add coconut oil if needed
Stabilizer	Tapioca starch or guar gum essential
Emulsification	Blend thoroughly for smooth texture
Aging	Overnight rest improves texture