Best Vegan Ice Cream Recipes For Your Kids

Best Vegan Ice Cream Recipes For Your Kids

If you or your children can't or won't eat dairy, it doesn't mean you can't enjoy ice cream! To avoid the heat, we've gathered our best ideas for making vegan ice cream and our favorite recipes.

Strawberry Ice Cream

Prep Time: 10 minutes | Processing Time: 30 minutes | Total time: 40 minutes | Servings: 8

Ingredients

• Strawberries: 1 pound
• Can full-fat coconut milk: 14½ oz.
• Maple syrup: ½ cup
• Vanilla extract: 1 teaspoon

Method

1. If your ice cream machine demands it, make sure to freeze the bowl for at least 24 hours ahead of time. Combine the strawberries, coconut milk, maple syrup, and vanilla in a blender. Blend until the mixture is completely smooth.
2. Pour the ingredients into the frozen bowl of your ice cream machine, then process for 30 to 35 minutes or until thick and creamy.
3. The strawberry ice cream is ready to serve as soon as it thickened. You can keep the leftovers in the freezer for up to 3 months in an airtight container. It becomes more difficult to scoop when you freeze it overnight, but if you let it sit at room temperature for 10 to 15 minutes first, it will soften.

Tofu Ice Cream

Prep Time: 20 minutes | Cook Time: 2 minutes | Total time: 22 minutes | Servings: 4

Ingredients

• Dairy-free semi-sweet chocolate chips: 12 oz.
• Silken tofu: 12 oz.
• Pure vanilla extract: 1 tablespoon
• Oat milk: 1 cup
• Generous pinch of salt to taste

Method

Melting The Vegan Chocolate

1. In a microwave-safe bowl, put the vegan chocolate chips.
2. Microwave for 30 seconds on high power in a microwave-safe bowl.
3. Stir the chocolate bowl once it has been removed from the microwave.
4. Return the microwave bowl to its original position. On high power, cook for another 30 seconds.
5. Remove the chocolate chips from the bowl and stir them again.
6. In 10-second increments, microwave your chocolate chips on high power. Each increment should be stirred.
7. Cook until the chocolate has melted completely and is creamy. Allow 5 minutes to cool.

Constructing Your Ice Cream

1. In a blender, puree the silken tofu until completely smooth.
2. Blend in the melting chocolate until it is completely incorporated. Stop when necessary to wipe down the sides of the blender using a spatula.
3. Combine the oat milk, vanilla essence, and salt in a mixing bowl. Puree until completely smooth.
4. Remove the blender from the equation. Refrigerate the chocolate mixture for at least 1 hour after covering it with plastic wrap.
5. Remove the mixture from the refrigerator and place it in an ice cream machine. Follow the manufacturer's directions for ice cream churning.
6. As a soft-serve ice cream, enjoy your dairy-free ice cream right away. Place it in a freezer-safe container and freeze until it solidifies to make it hard ice cream.

Mint Chip Ice Cream

Cook Time: 10 minutes | Prep Time: 5 minutes | Total time: 15 minutes | Servings: 6

Ingredients

• Raw cashews, soaked in water overnight and drained: 1 cup
• Can light coconut milk: 14 oz.
• Coconut cream: 14 oz.
• Cane sugar: ½ cup
• Vanilla extract: 1 teaspoon
• Peppermint extract: ½ teaspoon
• Dark chocolate, chopped: 4 oz.

Method

1. Blend the cashews that have been soaked in water overnight, coconut milk and coconut cream, sugar, vanilla, and peppermint essence for 5 minutes in a high-speed blender until absolutely smooth.
2. Pour the contents of the blender into an ice cream maker and process according to the manufacturer's directions.
3. Add the chopped chocolate chunks when the ice cream begins to thicken.
4. Transfer excellent cream to an airtight jar after the consistency resembles a soft serve.
5. Serve after placing the container in the freezer for 1-2 hours. Keeping the excellent cream in the freezer for more than 2 hours will make it harden and become difficult to scoop. If this occurs, set the hardened cream on the counter to soften for 30 minutes before serving.

Peach Basil Ice Cream

Prep Time: 10 minutes | Cook Time: 2 minutes | Servings: 8

Ingredients

• Full-fat coconut milk: 400ml
• Vanilla bean extract: 2 teaspoon
• Fresh coconut milk: 125ml
• Agave nectar: 60ml

Method

1. Place the tins of coconut milk and a medium metal mixing bowl in the fridge the night before.
2. Drain the peaches the next day, saving 2 tablespoons of the syrup, then purée the peaches and reserved syrup in a stick blender or food processor. Stir in the basil sprigs.
3. Using a spoon, scoop the coconut cream from the top of the tins into the cooled mixing bowl, discarding the clear liquid. Just pour it into the cooled mixing bowl if you're using coconut cream. Combine the vanilla extract, fresh coconut milk, and agave nectar in a mixing dish. Beat for 2-3 minutes until thickened with an electric hand whisk.
4. Drizzle 2 tablespoons of peach coulis over half of the coconut mixture in nonstick baking paper-lined 900g loaf tin or freezer-safe container, then top with the balance of the coconut mixture and a skewer to create a ripple effect. 1 tablespoon coulis, dotted on top of the first and rippled again. Keep the rest refrigerated until ready to serve with the ice cream.
5. To help it freeze, cover it loosely with cling film and then kitchen foil. Soft scoop ice cream should be frozen for around 4 hours; the longer you keep it in the freezer, the harder it will become. Remove the peach coulis from the freezer for at least 5 minutes before scooping and serving.

Mango Ice Cream

Prep Time: 15 minutes | Cook Time: 15 minutes | Total time: 30 minutes | Servings: 6

Ingredients

• Mango cubed, fresh or frozen: 2 cups
• Organic sugar optional: ¼ cup
• Coconut milk full fat: 2 cups

Method

1. In a food processor, combine the mango cubes.
2. Mangoes should be pureed until smooth.
3. In a small saucepan, combine the mango puree and sugar and cook for about 10 minutes or until the mixture has thickened into a jam-like consistency. Stir the mixture constantly.
4. Place the mango mixture in the food processor once more (or blender). Blend in the coconut milk until it is completely smooth.
5. Cover the ice cream mixture and place it in a freezer-safe container.
6. Before serving, chill for at least 4 hours.

Blue Moon Ice Cream

Prep Time: 15 minutes | Total Time: 15 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Coconut milk: 2 cans, chilled in the fridge overnight
• Coconut milk: 1.25-ounce can
• Raspberry extract: 1 tablespoon
• Lemon extract: 1 tablespoon
• Coarse salt: 1 pinch
• Blue food colouring

Method

1. Drain the coconut water that has separated from the coconut milk cans.
2. Whip coconut cream in a large mixing basin with an electric mixer until light and frothy.
3. Add the raspberry extract, lemon extract, and a bit of salt to the sweetened condensed coconut milk.
4. Gently whisk in the food colouring until it is equally spread.

Avocado Ice Cream

Prep Time: 14 minutes | Cook Time: 20 minutes | Total time: 34 minutes | Servings: 1 quart

Ingredients

• Avocados: 2 medium, halved, pitted, and peeled
• Coconut milk: 1 can
• Grated lemon zest: ½ teaspoon
• Sugar: ¾ cup
• Kosher salt: ¼ teaspoon
• Xanthan gum: ¼ teaspoon

Method

1. Avocados should be mashed (you should have around 1½ cups). If used, avocados, coconut milk, lemon zest and juice, sugar, salt, xanthan gum, and ¼ cup water are blended in a blender. Blend until completely smooth.
2. Refrigerate for 1 hour or up to 24 hours. In an ice cream machine, freeze the mixture according to the manufacturer's instructions. Transfer to a loaf pan and freeze for up to 1 week, covered in plastic. Allow 20 minutes for softening at room temperature before serving.

Chocolate Ice Cream

Cook Time: 5 minutes | Prep Time: 10 minutes | Total time: 15 minutes | Servings: 2

Ingredients

• Full-fat coconut milk: 15 oz
• Cornstarch: 2 tablespoons
• Agave syrup: ⅓ cup
• Granulated sugar or coconut sugar: ⅓ cup
• Vegan dark chocolate: ½ ounces
• Cocoa powder: ⅓ cup
• Vanilla extract: ½ teaspoons

Method

1. Overnight, freeze the ice cream machine base.
2. Mix ½ cup coconut milk with 2 tablespoons cornstarch in a small bowl and set aside.
3. In a medium saucepan, pour the remaining coconut milk. Warm the coconut milk for a minute or two over low heat, stirring to incorporate the solids.
4. Add the agave syrup and coconut sugar after that.
5. Break the chocolate into small pieces and whisk it into the coconut milk until everything is well blended.
6. The cocoa powder is added last, followed by the cornstarch mixture.
7. Heat for 6 to 8 minutes or until the chocolate mixture thickens (do not boil).
8. Remove the pan from the heat and mix in the vanilla extract.
9. Strain into a 1-gallon Ziplock bag through a fine-mesh filter. If churning right after, cool the bag in an ice bath for 30 minutes; if churning later, refrigerate for 4 hours or overnight (either way, the mixture should be as cold as possible before churning).
10. In an ice cream machine, churn until it thickens to a soft-serve consistency, about 10 to 15 minutes. As the mixture churns, add the chopped pistachios and sea salt.
11. If you want a soft-serve consistency, eat it right away; if you want a hard ice cream texture, freeze it as follows: In a sealable container, put a piece of parchment or wax paper into the bottom and scrape the ice cream into the container with a spatula.
12. Scrape in the chunks that have frozen to the edges of the ice cream machine base. For a hard ice cream texture, freeze for 4 hours.

Vanilla Ice Cream

Prep Time: 10 minutes | Cook Time: 5 minutes | Total time: 15 minutes | Servings: 8

Ingredients

• Cashews: 3 cups (390g)
• Water: ¼ cup (60 mL)
• Organic sugar: ¼ cups (250g)
• Cocoa butter: 4 tablespoons
• Coconut oil: 4 tablespoons
• Salt: 1 teaspoon
• Coconut milk: 1 cup (240ml)
• Vanilla extract: 1 teaspoon
• Vanilla bean: 1

Method

1. In a large mixing bowl, combine the cashews. Cover the cashews with enough room-temperature water to cover them. Soak overnight in a basin covered with a kitchen towel.
2. Place an ice cream maker's bowl in the freezer overnight.
3. In a blender, combine the cashews and soaking water. Start on low and gradually increase to high until the mixture is smooth and foamy, about 40 seconds. Using a fine-mesh strainer or cheesecloth, strain into a large mixing basin.
4. Save 1 cup (240 ml) of cashew milk for ice cream and keep the rest in the refrigerator for up to a week.
5. Combine the water and sugar in a small saucepan over medium heat and cook, constantly stirring, until the mixture is precise, about 2 minutes. Combine the cocoa butter, coconut oil, and salt in a mixing bowl. Turn off the heat and set the pan aside.
6. Combine the cashew milk and coconut milk in a blender. Blend on a low setting. Pour the sugar mixture into the blender while it is running to emulsify. Continue for about 2 minutes or until well-blended.
7. Combine the ingredients in a large metal mixing bowl and stir the vanilla essence. Scrape the vanilla bean seeds into the mixture and stir to incorporate.
8. 1 hour in the refrigerator to chill the base
9. In an ice cream maker, churn the cold base for 1 hour, or as long as the machine specifies, until thick and creamy.
10. Place the ice cream in a loaf pan and place it in the freezer overnight.
11. Scoop and serve right away and enjoy!

Coconut Raspberry Ice Cream

Prep Time: 5 minutes | Cook Time: 15 minutes | Total time: 20 minutes | Servings: 5

Ingredients

• Chilled Thai coconut milk: 13.66 oz. cans
• Granulated sugar: ¾ cup
• Vanilla extract: 1 teaspoon
• Raspberries: 1 cup, fresh or frozen

Method

1. 1 hour in the refrigerator to chill the base
2. In an ice cream maker, churn the cold base for 1 hour, or as long as the machine specifies, until thick and creamy.
3. Place the ice cream in a loaf pan and place it in the freezer overnight.
4. Scoop and serve right away. Enjoy!

Blackberry Coconut Ice Cream

Prep Time: 10 minutes | Cook Time: 5 minutes | Total time: 15 minutes | Servings: 6

Ingredients

• Full-fat coconut milk cold: 2 cans
• Vegan sugar: ¾ cup
• Seeds of vanilla bean: 1
• Generous pinch salt
• Fresh blackberries: 1 cup

Method

1. Refrigerate the ice cream maker basin according to the manufacturer's recommendations the day before you create ice cream.
2. Fill a blender halfway with chilled coconut milk, sugar, vanilla, salt, and blackberries when the machine is ready. Blend until completely smooth (1-3 minutes).
3. Fill the ice cream maker halfway with the mixture. (If it got hot when mixing, you might want to put it in the fridge to cool it down, but I didn't.) According to the machine's recommendations, allow the ice cream to churn for 20-25 minutes or until it's ready. Place the ice cream in a freezer-safe container and place it in the freezer for several hours. Serve with a sprig of mint, if desired.

Cherry Banana Ice Cream

Prep Time: 15 minutes | Cook Time: 2 minutes | Total time: 17 minutes | Servings: 4

Ingredients

• Frozen bananas: 5 overripe
• Frozen cherries pitted: 1 cup (160 g)
• Dairy-free milk optional as needed: 4-6 tablespoon
• Vanilla: 1 pinch (optional)

Method

1. Blend frozen bananas until creamy in a blender or food processor, adding a dash of vanilla and a splash of dairy-free milk as needed for smoother mixing.
2. Half of the banana ice cream should be placed in a bowl, jar, or container. Then, in a blender, combine the cherries and blend until smooth. Place the cherry ice cream on the banana ice cream or next to it.
3. Serve immediately or freeze for another 30 minutes before scooping out with an ice cream scoop.
4. Enjoy your ice cream with toppings like cherries, berries, quinoa or amaranth pops, and chopped vegan chocolate.

Coconut Lime Ice Cream

Prep Time: 10 minutes | Cook Time: 2 minutes | Total time: 12 minutes | Servings: 8

Ingredients

• Coconut cream: 14 ounces
• Limes juice and zest: 2
• Coconut sugar or granulated sugar: ½ cup

Method

1. Whisk all ingredients in a medium-sized mixing bowl until the sugar has dissolved.
2. ½ cup coconut sugar, honey, or granulated sugar, 14 ounces can coconut cream, 2 limes
3. Fill your ice cream machine halfway with lime coconut cream and process according to the manufacturer's instructions. Freeze the sorbet in a freezer-safe container for 2 hours or until solid.

Banana Ice Cream

Prep Time: 5 minutes | Cook Time: 5 minutes | Total time: 10 minutes | Servings: 2

Ingredients

• Frozen bananas:  4-6 large
• Topping of your choice nuts, seeds syrup

Method

1. Use an S blade in your food processor. In your food processor, add a couple of bananas at a time, in intervals.
2. Whip the bananas until they have the consistency of ice cream. They stop the machine if necessary to scrape the bowl.
3. Once whipped, shape some balls with an ice cream scoop and serve in a bowl.
4. Sprinkle with nuts, seeds, or whatever else you desire, then drizzle with syrup.

Almond Ice Cream

Prep Time: 3 minutes | Cook Time: 10 minutes | Total time: 13 minutes | Serving: 4

Ingredients

• Vanilla pods: 2
• Almond milk: 700ml
• Agave syrup: 150g
• Almonds: 75g, toasted and roughly chopped

Method

1. Remove the seeds from the vanilla pods and place them in a large mixing basin, keeping the empty pods to flavour sugar or discarding them.
2. Combine the remaining ingredients in a mixing dish before pouring them into an ice cream maker.
3. It should be churned for 30 to 40 minutes or until it thickens and becomes very smooth.
4. Transfer to a freezer-safe container with a lid and freeze for at least 2 hours to solidify.

Conclusion

Vegan ice cream contains fewer calories and fat than dairy ice cream. It's also excellent for lactose-intolerant persons and people following other diets, such as keto, low-fat, or vegan.

I trust you enjoyed this article about the Best Vegan Ice Cream Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

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Do you have any questions or ideas? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the Best Vegan Ice Cream Recipes For Your Kids, in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

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