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The Best Dairy-Free Vanilla Ice Cream: NO ICE CREAM MAKER! #veganrecipes #plantbased #icecream
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Aug 2, 2025
Is this the BEST dairy-free ice cream you can make without an ice cream machine? I think so, but try it out and let me know what you think! This recipe uses a base of Oatly and cashews to get a creamy texture and create delicious vegan ice cream with just your blender. Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-vanilla-ice-cream-no-churn/ If you're looking for my peach cobbler recipe, you'll find the video here: https://youtu.be/tI6SPomU_P0 Or get the written recipe here: https://www.stephsunshine.com/vegan-life/vegan-peach-cobbler/ Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
View Video Transcript
0:00
Is this the best dairyfree ice cream you
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can make without an ice cream maker? I
0:05
think so, but maybe I'm biased, so I'll
0:07
let you decide for yourself. Welcome
0:09
back. I'm Steph, and if you're new here,
0:11
I make vegan recipes that will make you
0:14
say dairy who. If that sounds good to
0:17
you, you are in the right place. So,
0:19
let's get into this recipe. First,
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you're going to want to soak 3/4 of a
0:23
cup of raw cashews in some hot water for
0:26
10 minutes to soften them up for the
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blender. We're also going to take the
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seeds out of a quarter of a vanilla
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bean. If you can't get an actual vanilla
0:34
bean, don't worry. We can just replace
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it with vanilla extract later. All
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right. So then we're going to grab a
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blender and we're adding 2 cups of
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Oatley barista or full fat, the soaked
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cashews, 1/4 cup plus a tablespoon of
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sugar, 2 tbsp of melted refined coconut
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oil, 2 tsp of cornstarch, 1/4 teaspoon
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of salt, and the vanilla bean seeds. And
1:00
then we're just going to blend this
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until it's smooth, which may take a few
1:04
minutes depending on your blender. All
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right. Next, we're going to move this
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mixture over to a saucepan, and we're
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going to heat it over medium medium low
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heat while we're whisking constantly.
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So, this is going to do two things.
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First, it's going to bring out the
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flavor of the vanilla beans, and second,
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it's going to activate the cornstarch.
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So, you want to bring this mixture to a
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point where either it's steaming or like
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a slow boil. And you're just going to
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keep whisking and cooking until it
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thickens ever so slightly, which should
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be around 30 to 60 seconds. If you
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notice it getting thicker before it's
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actually at a boil, you want to take it
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off the heat. We're not going for a full
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pudding texture here. We just want a
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little bit of creaminess to inhibit that
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icy texture from forming when it
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freezes. All right. So, after we take it
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off the heat, then we're going to whisk
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in one teaspoon of vanilla extract. If
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you're not using the vanilla bean seeds,
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you can use half a tablespoon of vanilla
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extract instead of one teaspoon. Okay,
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now I'm going to pour this into some
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smaller silicone molds. This is going to
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make it easy to pop it out once it
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freezes. You can also use a loaf pan or
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a Tupperware container if you don't have
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silicone molds. And I'm going to let it
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cool down till it's like lukewarm to the
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touch before I put it in the freezer. It
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should take about 30 minutes. It's
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really important on the first freeze.
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You want to let it freeze till it is
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rock solid. So that could take 3 4
2:27
hours, maybe more depending on how much
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you're putting in a single container and
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how cold your freezer is, etc. All
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right, so it's frozen all the way
2:36
through, but it's not ready just yet. If
2:38
you eat it like this, you're going to
2:39
get that icy texture that we don't want.
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So I'm going to let it soften at room
2:43
temperature for about 10 to 15 minutes,
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and then I'm going to pop it in the
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blender to break up all those ice
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crystals. If you have silicone molds,
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that's easy to just pop it out and put
2:53
it right in the blender. But if you put
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it in a loaf pan or something else,
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you're going to want to wait until it's
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soft enough to scoop and then scoop it
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into the blender. All right, so we're
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going to start it out on a low speed and
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then just gradually increase the speed
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as you go. You want to keep blending
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until you have this creamy texture
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that's like a smoothie. And finally,
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we're going to pour all of this into a
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loaf pan and put it back into the
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freezer for another hour or two to firm
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up. Also, if you want to at this stage,
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you can fold anything into the ice cream
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that you want. If you want to put
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chocolate syrup, caramel, chocolate
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chips, uh, Oreos, cookie dough, fruit,
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whatever you want, you can just kind of
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fold it in at this stage.
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[Music]
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And that's it.
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This is so good. I still can't believe I
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made it without an ice cream maker. And
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this ice cream, I love it because it has
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such a rich flavor. I am not normally a
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vanilla person, but this is so good.
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Whenever I make this, and this took a
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lot of tests to get here, so I've made
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this a lot. Uh, but whenever I make
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this, I just can't stop eating it. I'm
4:18
always going back for seconds and
4:19
thirds. This is also perfect with the
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peach cobbler that I made in the last
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video. I will link to that, I don't
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know, somewhere up here or down there,
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wherever, if you want to check it out.
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And by the way, this chocolate syrup is
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homemade, too. If you want to make it,
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it's just two ingredients. It is 3
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tablespoon of cocoa powder with 1/4 cup
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of agave. Just whisk it up and you're
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good. All right. Well, that should do it
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for this video. If you do make this
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recipe, I'm really excited to hear what
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you think. You can either leave me a
4:53
comment here on this video or on my
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website. Thank you so much for being
4:57
here with me and I'll see you next time.
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[Music]