Homemade Vegan Ice Cream Recipe
A lot of times people freak out when they are first considering going vegan because they think of all the things they are “giving up”. There are a lot of vegan substitutes for common omnivore foods and some are better than others (vegan cheese I’m looking at you here). However, I’ve always been happy with the selection of vegan ice creams that you can buy commercially. They are all quite tasty but they definitely fall into the junk food category and should be consumed in moderation.
One of the best aspects of owning a high-powered blender like a Vitamix is that you can make really thick blends if you want to. I’ve made blends so thick that when I turn the blender container upside down nothing falls out. This is where having the tamper to push your ingredients down into the blade is really convenient because it’s very difficult to get much of a blending vortex going when at least 75% of your ingredients are completely frozen. The consistency of the ice cream you can make in a blender is smooth and thick like soft-serve ice cream. It’s not really quite the same as the store-bought variety you keep in the freezer, but it is cheaper and healthier and I think just as tasty. Making ice cream in a blender is not so hard but it does require some preparation.
The key to a creamy ice cream is in the frozen bananas and the frozen milk cubes. We always keep frozen bananas on hand but if you don’t have any you should really wait until you can get some frozen. It’s easy… just peel a hand of bananas, break them into 1-2″ chunks and place them in the freezer overnight. Make sure they are thoroughly frozen before you use them. While you are at it, pour some non-dairy milk (or non-dairy creamer if you have it) into an ice cube tray and freeze that too. The next day you will be ready to make your own vegan ice cream.
If you would like to see a video of this recipe, watch the my Vitamix Review video. I make this ice cream about half-way through the video. I’ll see about trimming that part of the video out and posting just the ice cream part on this page as a separate video so you don’t have to watch the entire review. Here’s the recipe…
Strawberry Vegan Ice Cream Recipe
- 1/3 cup non-dairy creamer (or non-dairy milk)
- 1 tsp vanilla extract
- 1 cup frozen strawberries
- 1 cup frozen almond milk cubes
- 1 and 1/2 bananas, peeled, broken into chunks & frozen
Directions: Add everything to the blender in the order listed. Blend on low and quickly increase the speed to blend on high. You will have to do some serious tamping to get everything to push down into the blades since this particular recipe is a little low on liquids. It’s worth it though as it’s really creamy and delicious. Don’t over blend it or it will melt.
Eat it Now
It is important to note that freshly made ice cream from your blender needs to be eaten right away. It does tend to melt pretty quickly so make it when you are ready to eat it. Also try to only make as much as you can eat as it doesn’t really store well in the freezer… it gets too frozen and hard… then you have to thaw it out a little… but not too much… it’s a pain.
Make it Your Own
You don’t have to make “strawberry” ice cream. Add whatever kind of frozen fruit that you like… cherries, blueberries (one of my favs), blackberries, etc. You can make chocolate ice cream by forgoing the fruit (keep the banana though) and using cocoa powder. You might want to add a little sweetener though as the cocoa tends to be bitter and you don’t have any other fruit to sweeten the blend for you. Agave, sugar, or brown rice syrup all work for that. They idea is to experiment and find what you and your family like best.
Cheers and happy blending!