Homemade Vegan Ice Cream!

by JL Fields on May 28, 2011

I read this blog post– Vegan Rhubarb Ice Cream — and immediately ordered this ice cream maker

and then I made Geanna’s ice cream

Vegan Rhubarb Ice Cream

Make this ice cream immediately.

The soft version is great but we like hard packed ice cream in this house so we decided to freeze it for a few days.

Turns out, I prefer the soft version, right out of the ice cream maker.

Then I was turned on to a recipe that doesn’t require cooking — raw vanilla ice ceam! –for the ice cream maker

Mostly raw, because I used maple syrup


For those of you who do not have an ice cream maker, no worries! I revisited my “Ice Cream” for Breakfast recipe and made a chocolate version…

…by simply adding 2T of dark chocolate hemp protein powder to the original recipe. So good!

Are you making vegan ice cream this summer?

  • Anonymous

    Yes! I make vegan ice cream all the time. I can’t wait for there to be local fruit to blend up into icy goodness.


    • It’s so wonderful and easy, isn’t it? Do you had the fresh fruit to the base or in the last few minutes of making the ice cream. I suppose I could do both. I have a filling I’ll be using the basic raw vanilla recipe very often!

  • Putting protein powder in ice cream is such a good idea!  I’m going to have to try that next.  I recently made a vegan strawberry-pretzel ice cream (or it WAS vegan until I added the pretzels!).  I’m new to the ice cream maker, but am starting to get the hang of it.

    Hope you enjoy your Memorial Day weekend!

    • OMG, ice cream with pretzels sounds so good! I need to find some vegan pretzels! You have a great, long weekend, too, Laura!

    • I thought most prezels were vegan? even most of the gluten-free ones are vegan. I need to coat some GF pretzels in chocolate then put them in vegan ice cream.

  • My ice cream maker is my number one favorite kitchen appliance. Sorry, food processor. Last Summer I think my best 2 were a dairy-free, gluten-free cookies n’ cream and vegan pumpkin ice cream that got eaten up at Thanksgiving. The problem is I can churn it a lot faster than I can eat it.

    • Susan

      I love anything pumpkin flavored and haven’t even thought about making ice cream. What a fabulous idea!

    • Pumpkin. Yes.  That’s a great idea!

  • Dianne

    WWhat?? Rhubarb ice cream! I can see the urgency of getting an ice cream maker just for this recipe.

    It was great to meet you Thursday too! Definitely let me know when you plan to come again!

  • Anonymous

    These look goooood!
    I want to make ice cream this summer, but I don’t have a ice crem maker. I’m in doubt if I should buy one because a good one is kinda expensive for me at the moment and I don’t know if I would use it often.

  • Elizabeth @ RunWithSneakers

    Last summer I purchased an ice cream maker attachment for my KitchenAid (I justified it by telling myself I wasn’t buying yet another kitchen appliance, ha!)  I love making vegan ice cream and usually make it without refined sugar.  It’s worth carving out some freezer space to store the attachment bowl — that way I can be spontaneous with my ice cream.  I will have to try the rhubarb recipe. 

    • That’s exactly right! After I made the rhubarb I put it back in the freezer — when I stumbled on the raw recipe, I was ready!

  • Kate@Diethood.com

    I saw this on my FB wall earlier this morning and I could not wait to get here and see your creation… I LOVE IT! I can’t wait to make this your way. Thanks for sharing!!

  • Susan

    Rhubarb? My local produce place is advertising rhubarb. I wasn’t quite sure what I would do with it if I bought it, but this gives me ideas… hmmmmm.

  • After I read this I raced over to my ice cream machine and put the canister in the freezer to ice up. Even though it’s only in the 50s and 60s here, we still are moving mentally into ice cream season. So the answer is yes, I will be making ice cream this summer.

  • Yum! I need to break out my ice cream maker. I love ice cream in the summer!

  • Simply delicious!!

  • Wow, this looks amazing – maybe I’ll look for that ice cream maker on my next Costco trip. Lately I’ve been making ice cream in my food processor or Vita-Mix.

  • Masonem

    Loved the Rhubarb. Yum!

  • I must admit I’ve been eating ice cream maybe a little too often of late!  I’m working on a caramel ice cream that is also anti-candida friendly. . . testing has been fun. 😀  I loved rhubarb ice cream last summer, too–had forgotten how much until I read this!  Yours looks great.  Must go suss out some rhubarb!

  • Kita

    Oh wow, doesnt that ice cream look like a spoonful of heaven right now in these hot days!

    • Both recipes were so easy! And yep, awfully refreshing during this mini heat wave!

  • Pingback: I scream, you scream… « we heart vegan()

  • John Baleos

    Yummy ice creams. It really looks delicious and I hope to eat one this ice cream. I’m just curious if it’s really great for fitness? Does it gives me more weight?

    • JL

      Hi John – I assume you’re talking about the ice cream for breakfast? I can’t say that it adds weight.It’s simply a balanced breakfast. Fruit, oats, and hemp protein are solid for a meal and great post-workout.

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