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With the holidays approaching, I thought I’d share our favorite vanilla ice cream recipe! It’s a classic flavor that’s amazing alone, but can also be paired with endless desserts. For my kids that have so many different life-threatening food allergies, this ice cream is a huge ticket to food freedom for them especially during the holidays. This recipe has NO nuts and NO coconut. I originally started making this because most of the dairy-free ice creams available on the market either have a cashew milk base or coconut milk. Em does not like coconut and obviously we can’t do nuts, especially cashews. When you have a nut allergy PLUS a dairy allergy, your options are practically non-existent. And sometimes you just want to eat something with simple ingredients you can pronounce. 😉
Simple Ingredients
This ice cream only requires five ingredients. Yes, you heard me, only five. I had many versions with coconut milk combined with oat milk, maple syrup plus granulated sugar, etc. I’ve learned, however, simple really is the best method and I shouldn’t overthink it. That being said, the key to what makes this ice cream so delicious is the vanilla. You have to use the best vanilla you can get. Now I have used whole vanilla beans, but with the way we inhale ice cream, both in summer and winter, plus the other two seasons, that gets hella expensive, lol!
I highly recommend this vanilla bean paste, pictured above, mainly because it’s so convenient to use, and way more affordable than always using vanilla beans. It also tastes as amazing as using fresh vanilla beans.
Tools for Blending
This method does require an immersion blender, but if you don’t have one, you can use a regular blender. As most of you know, I hate dishes and if I needed to clean our large blender every time I made this, I’d honestly make it a lot less. The Hubs gifted this Braun handheld immersion blender set to me a few years ago. If you don’t want the set, I read good things about this pretty one by KitchenAid.
Make the Ice Cream Base
On to the base! Measure your milk and pour it into a large bowl. Be sure the milk is room temperature, or it will cool and solidify your melted fat later. Then measure out the shortening and set aside. (See Notes)
In a small saucepan, combine the sugar and the small amount of water. Heat over medium-low, whisking often, until the mixture has an applesauce texture. It will still be gritty and the sugar will not fully dissolved. Turn the heat off and then add the shortening and salt. Stir until melted. It’s okay if the mixture isn’t fully incorporated.
Scrape the mixture with a spatula into the bowl with the milk. It will look pretty unattractive and separated. Use the immersion blender to mix together. It will completely smooth it out. Pause to add the vanilla bean paste and blend again briefly.
Chill and Churn
Chill in refrigerator for about 2-3 hours. I churn this in my ice cream maker for 18 minutes, but refer to your ice cream maker’s instructions for how long. I’ve had an older version of this Cruisinart ice cream maker for about 19 years now, and it’s still great, if you can believe it.
You’ll know it’s done when it has thickened up significantly and the texture looks grainy. Transfer to an airtight container. Plop in the freezer to set for a several hours before serving. We usually scoop a heaping serving of this on top of Joy Gluten-Free cones when we’re feeling like a treat usually after dinner. Or we do root beer floats, or crush some gluten-free oreo cookies, or scoop over warm chocolate cobbler, or of course, apple pie à la mode. The possibilities are endless. If you make this, please share your favorite way to enjoy this classic, but free from vanilla ice cream!
Simple, Easy, Vegan, Oatmilk Vanilla Ice Cream (No Coconut!)
Course: DessertDifficulty: Medium10
servings20
minutes18
minutes300
kcalIngredients
3 1/2 c full-fat oat milk, room temperature
3/4 c or 7 oz pure cane sugar (See Notes)
4 tsp water
Pinch of sea salt
1 tsp vanilla paste
2 oz palm shortening, or coconut oil
Directions
- Place milk in a large bowl and prepare an immersion blender by it.
- Heat sugar and water over medium-low heat, whisking often, until the mixture is a thick liquid.
- Turn heat off and add the shortening and salt. Stir until melted.
- Add the mixture to the bowl of milk and blend.
- Then add vanilla bean paste and blend again briefly.
- Chill in refrigerator for about 2-3 hours.
- Churn in an ice cream maker. Refer to your instruction manual for how long.
- Transfer to an airtight container and place in the freezer to set before serving.
Notes
- • If you don’t want to use shortening, you can use coconut oil if you don’t mind the flavor. Otherwise, pure white chocolate can also be used instead of shortening or coconut oil. I recently tried Anthony’s Organic Cocoa Butter Chunks and love it! Note that it will taste very mildly like chocolate.
- • For a richer texture and if coconut is not an issue, you can substitute half full-fat coconut milk with full-fat oat milk.
- • If you don’t have vanilla bean paste, you can substitute with one tablespoon of vanilla extract. The vanilla flavor won’t be as rich, but I’ve done this when I’ve run out of paste, and it turns out fine.
- • For this to be vegan, be sure your sugar is vegan and not processed with bone char.
- • After freezing, the ice cream will be rock solid. Be sure to take ice cream out of the freezer for about 30 minutes before serving.
- • Homemade ice cream melts very quickly at room temperature. Be sure it’s consumed immediately when serving.