Granny’s Homemade Vegan Vanilla Ice Cream – Creamy and Gluten-Free

Vegan Homemade Vanilla Ice Cream: A Twist on My Granny’s Classic Recipe

Some of my fondest childhood memories are of lazy summer days spent swimming in my Granny’s pool in Mississippi. Every year, without fail, she’d make her famous homemade vanilla ice cream—a treat that brought the whole family together as we lounged by the pool, enjoying the warm sun and cool dessert. The sweet, creamy taste of that ice cream is something I’ll never forget.

Fast forward to today, and I wanted my own children to experience that same joy and nostalgia. So, I’ve taken Granny’s classic recipe and made it vegan-friendly, using creamy coconut and oat milk to create a dairy-free version that’s just as rich, delicious, and nostalgic as I remember. Whether it’s the 4th of July or a random summer afternoon, this vegan vanilla ice cream is sure to be a crowd-pleaser, just like Granny’s!

Let’s dive into this family favorite and enjoy a scoop of sweet summer memories!

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Ingredients needed

For this recipe, you’ll need an ice cream machine. I use the Cuisinart Ice Cream Maker, and it’s a kitchen staple we reach for all the time—it makes the process quick and easy!

• Full-fat, unsweetened coconut milk – Be sure to use canned coconut milk, which you can typically find in the baking aisle at most grocery stores.
• Sweetened condensed oat milk – I’ve found this at Whole Foods and Sprouts, and it adds a rich, creamy sweetness to the ice cream.
• Oat milk – This will help create the perfect creamy texture for your ice cream.
• Vanilla extract – A must for that classic vanilla flavor!

These simple ingredients come together to create a rich, creamy, and delicious vegan ice cream that’s sure to become a favorite.

How to Make Granny’s Homemade Vegan Vanilla Ice Cream

1. Prepare the Base – In a large mixing bowl, combine 2 cans of full-fat, unsweetened coconut milk, 1 can of sweetened condensed coconut milk, 2 teaspoons of vanilla extract, and 1 cup of oat milk. Whisk the ingredients together until smooth and well combined.
2. Churn the Ice Cream – Pour the mixture into your ice cream maker and turn it on. Let the machine churn for about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
3. Optional Freezing – If you prefer a firmer texture, transfer the ice cream to a freezer-safe container and continue to freeze for an additional 15-20 minutes until it hardens to your desired consistency.
4. Serve and Enjoy – Once your ice cream has reached the perfect texture, scoop it into bowls or cones and enjoy the creamy goodness of your homemade vanilla treat!

This step-by-step guide makes it easy to enjoy a delicious, creamy, and nostalgic dessert with just a few simple ingredients!

This will be good for up to 2 weeks if kept in the freezer in an airtight container.

Storage Instructions for Granny’s Vegan Homemade Vanilla Ice Cream

Freezer Storage – After making the ice cream, transfer any leftovers into an airtight, freezer-safe container. This will keep your ice cream fresh and creamy for up to 1-2 weeks.

Avoid Freezer Burn – To prevent freezer burn, make sure the container is tightly sealed. You can also place a piece of plastic wrap or parchment paper directly on the surface of the ice cream before sealing with the lid.

Rehydrating Texture – If the ice cream hardens too much in the freezer, simply let it sit out for a few minutes to soften before scooping. If you prefer a softer consistency, try serving it immediately after churning.

Enjoy your homemade vegan vanilla ice cream whenever you crave a refreshing treat!

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