How to Make Vegan Ice Cream Without a Machine

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Without an ice cream machine: Pour the mixture into a deep tray and freeze for 40 minutes. Remove it from the freezer and whisk with a hand mixer. Repeat this process 2 to 3 more times. Scoop the vegan matcha ice cream into a food processor and blend until smooth. Scoop into an airtight container.

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The hardest part will be choosing which add-ins and toppings to use! Here's how to make vegan ice cream with bananas: 1. Add the frozen banana slices and maple syrup to a food process or blender. Blend until thick and creamy, about 5 minutes, stopping occasionally to scrape down the sides. Photo: Kirsten Nunez. 2.

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Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean. Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight. Scoop out amount desired as needed. Yields approximately 1 pint.

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1 can, 13.5 oz whole coconut milk (often in ethnic aisles of grocery stores) 1 cup extra creamy almond milk. ½ cup agave nectar. ½ tsp xanthan gum, gluten-free thickener. ¼ tsp table salt. Flavor Suggestions: 1/2 cup diced strawberries or other fruit, vegan chocolate chips, sprinkles, or 1 tsp vanilla extract.

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In a large bowl, whisk together the coconut milk, tahini, and maple syrup. (If your coconut milk is chunky, you may want to combine the ingredients in a blender). Pour the mixture into the ice cream maker and churn until thick, about 20 minutes. Scoop out and enjoy!

How to Make Vegan Ice Cream Without a Machine

Then add hot water a little at a time until it forms a thick paste. Set aside. Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.

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Step 1: Combine condensed milk and vanilla. To start you'll need to whisk together the vegan sweetened condensed milk and the vanilla extract. Step 2: Make coconut whipped cream. In a separate bowl using a hand mixer or in the bowl of a stand mixer, whip the chilled coconut cream until peaks form.

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1. For Option 1: Soak the cashews in hot water for 10 minutes then drain. Combine the cashews with the almond milk, honey, vanilla, and salt in a high-speed blender and blend until completely smooth (and no chunks of cashew remains). Add in the watermelon and blend again until smooth.

How to Make Vegan Ice Cream Without a Machine

Place the bowl into the freezer for 15 minutes to get the mix nice and chilled, and then churn it in your ice cream machine until it reaches soft serve consistency. Transfer the ice cream to a loaf pan and smooth it down. Then cover with foil and place into the freezer to set. When the ice cream is set, scoop and serve.

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Once your cream is whisked, add it to a bowl with the condensed coconut milk and start folding. Just ensure you do it gently, allowing the mixture to maintain air bubbles in the process. Once completely combined, cover the bowl and place it in the freezer. For the first hour, regularly stir it to ensure it doesn't ice up.

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Method #1 - Mix, Freeze, Repeat. Equipment: Wide baking pan OR mixing bowl + whisk, spatula, stick blender, OR hand mixer. Put a baking pan or mixing bowl in the freezer. Pour the dairy-free ice cream mixture in the chilled pan or bowl and place it back in the freezer.

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In a large glass mixing bowl (preferably with a spout) whisk together all ingredients until smooth. Set the ice cream freezer base into the ice cream machine and pour the ice cream mixture in. Prepare according to manufacturer settings, about 25-30 minutes of churning. It should resemble soft serve ice cream.

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Once churned, transfer the ice cream to a large freezer-safe container and smooth with a spoon. Top with parchment paper and freeze for at least 2 hours or until firm. Set out for 10-15 minutes before serving to soften slightly. Store in the freezer well covered for up to 1 month.

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Drain and rinse cashews before using. Prepare your ice cream maker following the manufacturer's instructions. Add the cashews, plant-based chocolate milk, sugar, cocoa powder, vanilla, and espresso powder (if using) to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed.

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Make the Ice Cream Without an Ice Cream Machine. Step 2: Place a mixing bowl in the freezer for 10 minutes. Open the coconut milk cans and separate the solids from the liquid. Discard the liquid part of the milk and place the solids in the mixing bowl.Beat the cream with a hand mixer until it gets light and fluffy (about 4 minutes.)

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Blend Base Ingredients: Easy peasy, blend all of your ingredients (except for any mix-ins like crushed Oreos) for at least 1 minute. You want this super smooth! Freeze: Then, grab that pre-frozen loaf pan, pour in your homemade vegan ice cream mixture, and pop it into the freezer for at least 4 hours or overnight.