Vegan substitute for Ice cream
Fat and sugar control ice cream texture. Coconut, cashew and oat bases all churn smoothly with the right sugar balance.
Options, ratios and best uses
Coconut milk base
1:1Full-fat tinned coconut milk churns silkiest.
Best for: rich, classic scoops
Cashew base
1:1Blend soaked cashews with plant milk and sugar.
Best for: neutral flavours
Oat base
1:1Add 1 tbsp oil per 500 ml for creaminess.
Best for: lighter ice cream
Nice cream (frozen banana)
n/aBlend frozen banana until smooth.
Best for: no-churn, fast
Tips
- A tablespoon of vodka or glucose keeps it scoopable
- Chill the base overnight before churning
- Serve 10 minutes out of the freezer
Avoid
- Low-fat bases — they freeze icy
- Over-sweetening, which stops it setting
Questions people ask
Why is my vegan ice cream icy?
Not enough fat or sugar. Add coconut cream or a spoon of glucose syrup.
Can I make it without a machine?
Yes — freeze and stir every 30 minutes, four times.