How to Make Vegan Ice Cream Without an Ice Cream Maker!

Morgan Shupe

Gather your friends and throw a vegan ice cream sundae party! Make it extra special by making your own vegan ice cream—without a fancy shmancy ice cream maker.

Of course you could use that fancy shamancy ice cream maker, but it’s much more fun to gather your friends and sandwich-sized re-sealable bags. Once you’ve all made your ice cream, pour magic chocolate sauce on top to see it instantly solidify, plop a scoop of coconut whipped cream on top and a sprinkle of nuts, and enjoy. You can even slice a banana in half, lengthwise, and turn this sundae into a banana split.

Serves 4

Ingredients

Vegan Ice Cream

2 cups non-dairy milk
¼ cup coconut sugar or other sweetener
1 avocado
1 serving Vega Sport Performance Protein Vanilla or Chocolate
¼ cup cocoa powder
1 pinch salt

Vegan Ice Cream Method Ingredients

4 sandwich-sized re-sealable bags
4 gallon-sized re-sealable bags
12 cups ice
1 cup coarse salt (such as Kosher or pickling salt)

Vegan Whipped Cream

1 can (16oz) coconut milk, **CHILLED OVERNIGHT**
1 tsp vanilla extract
Sweetener, as desired (maple syrup, cane sugar, etc.)

Chocolate Sauce

2 Vega Maca Chocolate Bars (or a large dark chocolate bar)
1/3 cup coconut oil

Toppings

Cherries
Roasted Nuts

Preparation

Make Vegan Ice Cream

Blend ice cream ingredients in a blender until smooth and then pour evenly between into 4 sandwich sized sealable bags. Seal tightly, trying to remove as much air as possible.
In the 4 gallon sized bags, evenly distribute ice and rock salt.
Place one sandwich sized bag into each gallon sized bag and seal tightly.
Squeeze bags for 10 to 15 minutes or until ice cream is thickened.

Make Coconut Whipped Cream

Remove only coconut cream (the thick white substance at the top of the can).
Using a mixer, whip cream until soft peaks form. Add in vanilla extract and sweetener.

Make Chocolate Sauce

Coarsely chop chocolate.
In the microwave or over the stove, heat chocolate and coconut oil until just melted
Stir well.

Assemble Sundae

Place ice cream in bowls, top with chocolate sauce, whipped cream and desired toppings.

Author
Recent Posts

Morgan Shupe

Head Chef at Vega

Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>