This super creamy vegan vanilla ice cream is so easy to make and perfectly custard-like! Oat milk based, no nuts, and there’s an option for NO coconut as well!

scoops of cream vegan vanilla ice cream

You are just going to LOVE this homemade vegan vanilla ice cream recipe. While it takes some patience for everything to chill, the process is so easy and well worth the wait. The perfect vegan ice cream recipe to cool off on a hot summer day (you’ll also love my homemade no coconut vegan chocolate ice cream recipe as well!)! You can even customize it too with different add-ins!

No need to soak any cashews nor use a high-speed blender or food processor to process anything. We’re simply churning ice cream the old-fashioned way for the best dairy-free ice cream around!

What is vegan vanilla ice cream?

This might sound like a really basic question, but many people might not know that vanilla ice cream contains more than just dairy in it; it also contains eggs to make the custard base.

Vegan vanilla ice cream, thus, must be completely dairy free and egg free in order to be considered vegan (along with containing absolutely no animal products or byproducts).

How can we achieve that custard-like texture, though, without the eggs? Simple!

bowl of vegan vanilla ice cream

Ingredients & substitutions:

  • Oat milk: I wanted to offer a different dairy free milk option here by using oat milk rather than a nut milk, like almond milk or cashew milk. This will make this vegan ice cream completely nut-free and perfect for those with nut allergies.
  • Coconut cream: If you want a coconut-free vegan vanilla ice cream, you can actually swap in soy milk with similar results!
  • Sweetened condensed dairy free milk: There are two options on the market right now; coconut condensed milk and oat condensed milk. You can use either! If you want no coconut flavor, I recommend using the sweetened condensed oat milk by Nature’s Charm.
  • Sugar: To help with the overall sweetness. I used organic cane sugar from Florida Crystals, as it’s a vegan sugar. You can also swap in 1/2 cup maple syrup instead.
  • Vanilla extract: You can also use vanilla bean seeds as well, but definitely use the extract, as it contains alcohol in it, which will help prevent your ice cream from hardening too much. We want a strong vanilla flavor, so we’ll use a lot of it. Since vanilla beans are so expensive, though, especially for how little you’ll be able to use them, I recommend Anima Mundi Herbals’ vanilla powder as well.
  • Sea salt: Just a pinch to balance out the flavor!  
  • Arrowroot starch: You can also use cornstarch; this is basically a thickener that we’ll heat before pouring the custard base into our ice cream machine to help thicken the mixture.
scoops of vegan vanilla ice cream in a container

Overview: How to Make Vegan Vanilla Ice Cream

  1. Heat: You’ll first begin by making the vanilla custard base. Simply heat everything in a saucepan until the arrowroot starch begins to thicken the mixture.
  2. Cool: Then you’ll need to FULLY COOL the mixture before using your ice cream machine. This is because the heat from the vanilla custard would immediately warm your ice cream machine, which will then prevent the ice cream from churning and creating ice crystals.
  3. Churn: Once the ice cream mixture is fully cooled, you’ll follow the manufacturer’s instructions on your ice cream machine for churning ice cream. They’re typically all the same; it took me about 35 minutes for my ice cream to thicken into a soft serve consistency.
  4. Chill: Spoon your churned ice cream into a freezer-safe container, and freeze the ice cream for 2 hours, or until hard. 
  5. Scoop & enjoy! Once set, you can serve your vegan vanilla ice cream and enjoy!

Do I need an ice cream maker to make this vegan ice cream?

I would highly recommend investing in an ice cream maker if you can. There is an option that’s not as good to “churn” the ice cream by hand that involves you mixing the ice cream every hour once in the freezer. It’s a bit of a pain to remember every hour, and takes longer. 

I used this Cuisinart ice cream machine and it’s my absolute favorite. I’ve made so many dairy free vegan ice creams in this!

Vegan vanilla ice cream with caramel drizzle

Vegan ice cream topping ideas and add-ins:

For this vegan vanilla ice cream, I absolutely love topping a bowl with:

bite out of vegan vanilla ice cream

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan vanilla ice cream Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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scoops of cream vegan vanilla ice cream

Nut Free Vegan Vanilla Ice Cream Recipe (Oat Milk Based!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Chilling: 150
  • Cook Time: 10
  • Total Time: 2 hours 45 minutes
  • Yield: 5 cups 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


This super creamy vegan vanilla ice cream is so easy to make and perfectly custard-like! Oat milk based, no nuts, and there’s an option for NO coconut as well!


  • 2 1/4 cup (555 mL) unsweetened vanilla oat milk
  • 7 ounces (1 can) sweetened condensed coconut milk or condensed oat milk
  • 1 can (13.5 ounces) coconut cream or soy milk
  • 3/4 cup (150 g) granulated sugar*
  • 2 tbsp vanilla extract
  • 2 tbsp arrowroot starch or cornstarch
  • Pinch of sea salt
  • Optional: 1 tsp seeds from 1-2 vanilla beans


  1. Prep: Make sure that your ice cream bowl has been frozen overnight. Measure out all ingredients.
  2. Whisk: In a medium saucepan, whisk together all ingredients.
  3. Heat: Bring the saucepan to the stove, and turn the heat to medium-high heat. Whisk the mixture until it begins to simmer. Then reduce the heat to medium-low, and continue whisking the mixture for another 7-8 minutes, or until the mixture thickens and begins to pull away from the saucepan. This will be the vanilla custard.
  4. Cool: Pour the custard into a bowl, and allow the vanilla custard to cool at room temperature for 10 minutes. Then place the bowl into the refrigerator and chill until completely cool, about 4 hours. While the custard is cooling, place a 9″ loaf pan or baking dish into the freezer.
  5. Make the ice cream: Pour the cooled vanilla custard into the bowl of your ice cream maker, and follow the instructions for how to churn ice cream according to your machine’s instructions. Mine took about 35 minutes to make total.
  6. Chill: Scoop the ice cream into the chilled loaf pan, and chill the ice cream completely for 2 hours.
  7. Serve and enjoy! Scoop the vegan vanilla ice cream into bowls, serve, and enjoy! Store any leftovers covered in an airtight container for up to 3 months.


Refined sugar free: I recommend using 1/2 cup of maple syrup in lieu of the granulated sugar.

Coconut free: Swap in soy milk and sweetened condensed oat milk.

bowl of vegan vanilla ice cream with caramel sauce