Vanilla Cinnamon Ice Cream

If you’re searching for the best vegan vanilla ice cream, you're in the right place! I'm an ice cream lover, and this is the best plant-based ice cream I've tried.

It's an easy recipe with simple ingredients that delivers classic creamy vanilla flavor, kissed with just a hint of cinnamon (but only if you're into that; the cinnamon is optional).

It’s an elegant plant-based dessert that feels special enough for the holidays, yet easy enough to make anytime you’re craving something sweet.

It pairs perfectly with my Mini Pecan Pies, adding a cool, creamy contrast to a warm, spiced dessert. Whether you’re hosting a holiday gathering or just treating yourself, you're going to love this one!

Have you arrived here from YouTube? If so, welcome!

If you missed it, you can watch me make this Vanilla Cinnamon Ice Cream in my YouTube video.

Click below to watch (the video will open in a new window), and then return here afterward to reference the instructions.

Don't forget to like the video and subscribe to the channel, too!

This recipe yields 4 cups of ice cream. 

Click here to download a printable copy of this recipe.

Quick note: Some of the links below are affiliate links, which means I'll earn a very small commission if you make a purchase through my link, at no additional cost to you. Your support makes my work possible and I appreciate you very much!

💡 Scroll down for equipment recommendations 👇

Ingredients

• 1 cup raw cashews
• One 14-oz can of full-fat coconut milk
• 1 Tbsp vanilla extract
• ½ cup pure maple syrup (or for a lower-sugar option, reduce to ⅓ cup)
• 1 to 2 tsp cinnamon (optional, but recommended)

Instructions

Place the churning bucket of your ice cream maker in the freezer and allow it to freeze overnight.

I use -- and love -- my Cuisinart Ice Cream Maker.

As far as kitchen appliances go, it's not a terribly expensive investment, especially if you compare it to buying pricey vegan ice cream at the supermarket over time. If you're an ice cream lover like me, I urge you to consider investing in one!

Place the cashews in a bowl and cover them in very hot water. Set aside to soften for at least 15 minutes.

Drain away the soaking water and transfer the softened cashews to a blender. Add the coconut milk. If your coconut milk is solid on top, no worries, just coax it out with a spoon or spatula. We're going to blend it anyway.

Add the vanilla extract, maple syrup, and cinnamon (if using).

Note: If sugar is a concern for you, start with ⅓ cup maple syrup, then taste the mixture after you blend it and only add more if you think you really need it.

Blend until smooth.

Transfer the mixture to an airtight food storage container (a quart-sized jar is the perfect size), and chill in the refrigerator for 4 hours or overnight.

When you’re ready to make the ice cream, assemble the machine with your frozen churning bucket, then turn on the machine.

Pour the chilled ice cream mixture into the hole in the top while the machine is spinning.

Now the machine takes care of the rest. Allow the ice cream to churn for about 15 minutes, or until it thickens and reaches a scoopable consistency. This will happen gradually.

After a few minutes, you'll see it thicken a bit.

And then eventually it'll reach that semi-solid consistency we all know and love. The ice cream may even stop moving even though the machine is still spinning.

Transfer your ice cream to a freezer-safe container. A four-cup round Snapware glass food storage container is the perfect size. Smooth the ice cream across the top to make it look pretty before you place the lid on the container.

Store in the freezer until about 5 minutes before you’re ready to serve it. Just like traditional ice cream, it may need some time to thaw first, but that will depend heavily on how cold your freezer is.

What I love about this vegan ice cream recipe is that the consistency is basically indistinguishable from traditional dairy ice cream. That's because of the high fat content from the cashews and coconut, which give it a thick, creamy, smooth texture.

Plus, with pure maple syrup as its only sweetener, you don't get that major sugar rush when you enjoy this ice cream, like often occurs with traditional ice cream sweetened with refined sugar.

Serve this alone, with your favorite ice cream toppings, or on top of your favorite baked dessert, like my Mini Pecan Pies, à la mode style.

It's perfect for the holidays, and really, all year long!

Enjoy!

Equipment Recommendations

The links below are affiliate links, so I'll earn a small commission if you place an order. Thank you!

🌸 Cuisinart Ice Cream Maker: https://amzn.to/4p44aFA

🌸 Fellow EKG Kettle: https://amzn.to/3L8KRgm

🌸 Vitamix 5200 Blender: https://amzn.to/3YI5xj8

🌸 Blender Spatula: https://amzn.to/4dqpNMg

🌸 OXO Ice Cream Scoop: https://amzn.to/49q0hGj

If you see something in my kitchen not listed above and want to know where to get it, please email or message me and I'll find you a link if I can!

You can also check out my Amazon Storefront for a pretty complete list of my kitchen equipment recommendations: https://amzn.to/4gRYPOF