Vegan ice cream with plant-based milk – a sugar-free recipe with step-by-step photos

Summer is here, which means it's time to make incredibly delicious vegan ice cream at home. I'll share with you a unique recipe that allows you to create this wonderful treat quickly and easily, without sugar or animal products.

Nutritional value per serving

109.2 kcal

Proteins: 1.2 g
Fats: 7 g
Carbohydrates: 10.1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 5 hours
Time in the kitchen: 15 min
Complexity:

A simple recipe.
Number of servings: 4

Today, there are over 10 types of ice cream in the confectionery industry. This delicious summer dessert is made from a wide variety of ingredients: nuts, vegetables, root vegetables, and even flowers! It seems that this fruity delicacy can no longer surprise anyone. However, it remains incredibly popular all over the world.

To do vegetarian ice creamWe'll need a minimum of ingredients. Combine coconut milk and pineapple for a delicious combination that's sure to impress. Best of all, this delicacy only takes 15 minutes to prepare. Ready to create this stunning dessert? Let's get started!

Recipe with step-by-step photos

Homemade vegan ice cream with plant-based milk

Ingredients

Servings

Pineapple

200 G
Coconut milk

400 ml
Vanilla extract

1 tsp
Coconut syrup

to taste

Preparation

Step 1

Wash and peel the pineapple. Next, cut it into small pieces and place them in a blender. It's important that the pieces aren't too large, as this will allow the blender to purée the pineapple more easily and quickly.

Step 2

Add coconut milk to the pineapple.

Step 3

Add vanilla extract and maple syrup to a blender. You can omit the maple syrup or substitute another sweetener (Jerusalem artichoke or agave syrup) if desired.

Step 4

Cover the blender with a lid and blend the ingredients for 3 minutes until smooth. If you want some pineapple chunks in the finished ice cream, you can add some fruit to the mixture.

Step 5

We pour the future ice cream into special molds, cover them with lids and put them in the freezer for 4-5 hours.

Step 6

Pour hot water into a deep container and then place the ice cream molds in it. This will help the ice cream separate more easily.

Step 7

If desired, decorate the finished ice cream with toppings or pieces of fruit and enjoy an incredibly tasty and healthy treat!

Answers to frequently asked questions

Can you coat plant-based ice cream with chocolate icing?

Definitely yes! To do this, take dark chocolate (it's important to ensure it doesn't contain milk, cream, or other animal products) and melt it in a double boiler. Next, dip the ice cream into the slightly warm chocolate, let the excess drip off, and freeze for half an hour until completely set.

What is the shelf life of ice cream?

Homemade ice cream can be stored for 1-2 weeks at temperatures ranging from -12°C to 18°C. It's worth noting that it doesn't contain stabilizers to maintain its smooth texture. Therefore, it's less stable at extreme temperatures.

Can I use frozen or canned pineapple?

You can use either fresh or frozen fruit to make vegan ice cream. Just let the fruit thaw slightly before adding it to the blender. It's important to keep the frozen pineapple chunks small, as they can easily damage the blender while blending.

I don't recommend using canned pudding, as it contains a fair amount of sugar and has a soft, watery consistency. This can not only affect the finished dessert's flavor but also ruin it entirely.

Plant-based ice cream is a stunningly delicious dessert that's sure to please not only vegans but also those with any dietary restrictions. It impresses with its soft, fruity flavor, allowing you to savor every bite. If you enjoyed this recipe vegan ice cream, be sure to save it and share your results in the comments!

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