Vegan Pantry Ice Cream is Easy and Delicious
This sweet and creamy Vegan Ice Cream is made with ingredients from the pantry! It’s so easy and so tasty and the flavor options are huge.
It’s also a bargain, coming in at $1-$2 per large serving. The cost can be even less if ingredients can be found on sale.
The recipe is, give or take, a 1:1 ratio of your favorite canned fruit and canned regular or lite coconut milk. Add a little bit of sugar and a splash of plant-based milk or water, blend until thick and creamy, and voila, ice cream! Starting with the frozen ingredients, it only takes a few minutes for freshly made ice cream.
The amounts are flexible. These are delicious ingredients so you really can’t go wrong. Adjust the amount of added sugar or other sweeteners for your own taste. I used canned peaches in light syrup and added both a little sugar and some stevia. It was yummy. But add what you think you’ll like. I used the brand of coconut milk that my local store carries, which is less than $2 a can. Here’s a Thai Coconut Milk you can get on Amazon.
It’s super easy to make this … but first, the ingredients have to be frozen. Open the cans or jars and pour the fruit into small plastic tubs that are freezer safe or use an ice cube tray to freeze the fruit into smaller, easier to blend chunks. Shake the coconut milk can well, open it, stir the contents and pour into an ice cube tray as well.
Put both in the freezer overnight or until totally frozen. If you’re not ready to make ice cream right away, just place the frozen fruit and the frozen coconut milk cubes into ziplock bags or a freezer-safe storage container until you’re ready. These ingredients are nice to have on hand all the time, ready and frozen.
When the ice cream craving hits, and it will, simply take out the frozen pantry items, add a bit of sugar or other sweetener, and blend with a splash of plant-based milk or water and there you have it, sweet, creamy, luscious, delicious ice cream.
Fruit for Tasty Vegan Pantry Ice Cream
These fruits, in cans or in jars (and of course, if you have it on hand, fresh & frozen), can make delicious vegan ice cream! Or try a mix of your favorites!
- Mandarin Oranges
- Grapefruit Segments
- Tropical Fruit
- Mango Slices
- Brandied Peaches
Ice Cream Flavor Additions and Combinations
- Peach and Pear together with a 1/2 teaspoon powdered Ginger added for each serving
- Mango with a tablespoon of lime and a pinch of cayenne
- Peach with a tablespoon of lemon juice and a pinch of cinnamon
- Orange with a bit of dried basil or mint
Sweeteners for Vegan Ice Cream
Use your favorite sweetener in this. Usually, a tablespoon or two of most sweeteners per serving is plenty but use it to taste. If using stevia, also add to taste.
- White Sugar
- Brown Sugar
- Maple Syrup
- Coconut Sugar
Vegan Pantry Ice Cream Just 4 Ingredients
This sweetly delicious Vegan Ice Cream is made with ingredients from the pantry! It's so easy and so delicious and the flavor options are huge.
Place canned or jarred fruit (or fresh, if available) and juice/syrup into a freezer-safe container. Freeze overnight or until frozen solid.
Shake a can of regular or lite coconut milk until contents are well blended. Open can and stir to finish blending. Pour coconut milk into ice cube trays. Freeze overnight or until frozen solid.
To make the ice cream, for every two servings, place one cup fruit and one cup coconut milk cubes into a high-speed blender along with the desired amount of sugar (or maple syrup or stevia).
Puree until smooth and creamy but still stiff enough to serve in a bowl.
If a firmer, more traditional ice cream texture is desired, place blended ice cream in the freezer for 15-25 minutes.
Garnish with your choice of toppings, if desired. Chopped nuts or peanuts, coconut flakes, chopped fresh fruit or berries, mint leaves, etc.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.