About the Recipe
This Vegan Ice Cream is rich, creamy, and incredible easy to make with only a few pantry ingredients! I share a ton of useful tips to make this your best homemade ice cream!
Freeze the bowl. Don’t forget to freeze the bowl of your ice cream maker in advance (at least overnight). We just keep ours permanently stored in the freezer so it’s always ready to go when we want to make ice cream.
Leave your Ice-cream mix to infuse in your fridge, for around 24 hours before putting it in your ice-cream machine. It’s going to make the biggest difference to the taste of your ice-cream.
If you live in a hot climate, I recommend doing this in the coolest part of your house or turning on your AC if you have one. This ensures the mixture solidifies properly.
Let the ice cream sit on the counter at room temperature for 5 to 10 minutes. Homemade Ice cream does tend to set firmly.
Heat the ice cream scoop. You can also heat your ice cream scoop in hot water to make scooping the ice cream easier. Just pour hot water from the kettle into a cup and then dip your scoop in the hot water before scooping.
Always cover your finished ice cream, otherwise ice particles will form in it and result in some small ice chunks.
