Dairy-Free Vanilla Ice Cream

Vegan vanilla bean ice cream
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  • Total: 3 hrs
  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • Servings: 4 servings

This vanilla ice "cream" is great for making sundaes, ice cream sandwiches, root beer floats or on its own for a frozen creamy treat. Blending the ice cream after it has been frozen is important as it breaks up any ice crystals that form, ensuring that you end up with a creamy, not crunchy, dessert. This pairs wonderfully with dairy-free caramel sauce.


  • 1 1/2 cup soymilk powder
  • 3 1/2 cups soymilk
  • 2/3 cup water
  • 1 1/2 cup sugar
  • 1 tablespoon vanilla
  • 1 teaspoon apple cider vinegar

Steps to Make It

  1. Gather the ingredients.

  2. In a blender, combine the soymilk powder, water, and soymilk until well blended.

  3. Combine the soymilk mixture with the sugar, vanilla, and vinegar in a small saucepan over medium-low heat. Stirring constantly, cook until the mixture is thick and syrupy in consistency.

  4. Pour the mixture into a 9-by-5-inch metal loaf pan or other medium-sized metal or aluminum pan.

  5. Place the pan in the freezer uncovered for 1 hour.

  6. Remove the pan from the freezer and scrape the ice cream into a blender and blend on high for 30 seconds, or until mixture is creamy.

  7. Place the mixture back in the pan and back into the freezer.

  8. Repeat this procedure 3 more times at 30-minute intervals, allowing the ice cream to chill in the freezer covered for 1 hour after the last blend before serving.

  9. Serve ice cream cold, adding your choice of toppings if desired.

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