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Just 6 ingredients – and the texture? Like an Italian gelato 🍦

There’s already a lovely vanilla ice cream recipe on the blog – and I still adore it (especially since it was my very first post).
But this version… brings a new kind of magic.

Fewer ingredients.
More vanilla.
And lecithin – the secret that turns homemade into heavenly.

Puff Pastry With Nectarine, Vegan Goat Cheese, And Olive Oil

What makes this one special?

✔ Just 6 simple ingredients
✔ Soft, creamy texture – no need to thaw for ages
✔ Even more real vanilla flavor
✔ Lecithin – the little ingredient that gives it the feel of authentic Italian gelato 🍨🇮🇹
✔ Optional version for Ninja Creami users 😋
🍰 Pairs beautifully with elegant desserts – as a scoop on the side or the star on top

How to make it?

Super simple:

Heat coconut milk with sugar, salt, and real vanilla bean
Add melted coconut oil and lecithin

Blend, chill, churn – and off to the freezer

No fancy equipment needed – just patience, warmth, and a touch of vanilla-scented magic.

How to serve?

🧇 In a waffle cone – classic and nostalgic
🍫 With warm chocolate sauce – rich and decadent
🥧 On top of fruit tarts (nectarine? yes please!) – sweet, tart, and creamy in one bite
☕ Next to a shot of espresso – the contrast brings it to life
🍑 A perfect finishing touch for refined desserts – like this vegan nectarine & cheese tart

💡 Tip: You can make the base a day in advance – the flavor deepens, and the texture turns out even better.

Enjoy every spoonful – and let me know how it turned out 😋❣️

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It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛

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גביע וופל עם שתי כפות גלידה, קפה אספרסו ברקע

RECIPE

Ultra-Creamy Vegan Vanilla Ice Cream

Indulge in this ultra-creamy vegan vanilla ice cream, boasting a rich texture and deep vanilla flavor. Made with just six simple ingredients, including lecithin for enhanced creaminess, this recipe also offers an option for Ninja Creami users. Perfect when served in a waffle cone, drizzled with warm chocolate sauce, or as an elegant accompaniment to your favorite desserts.

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Servings 6

Ingredients

▢ 2½ cups Coconut milk 18% fat
▢ ¾ cup sugar

▢ ½ teaspoon salt
▢ 1-2 vanilla pods or two teaspoons vanilla extract
▢ 6 Tablespoon refined coconut oil

▢ 2 Tablespoon liquid sunflower lecithin or six Tablespoon granulated lecithin

Instructions

Pre Preperation

Put the ice cream bowl in the freezer for at least 24 hours.
The ice cream mixture must be very cold when placed in the ice cream machine.

Heat coconut milk, sugar, salt and vanilla sticks in a small saucepan until the sugar melts. Remove from the heat.
Take out the vanilla pods, open them lengthwise with a small, sharp knife, take out the seeds with a small spoon and add them to the pot. Add coconut oil and liquid lecithin and mix well.
Transfer the mixture to a blender and process for about twenty seconds. Transfer to a bowl, cover, and refrigerate for several hours, preferably overnight. The mixture must be very cold.

Transfer the mixture to the ice cream machine. Run for about half an hour until the mixture thickens.
Transfer to a sealed container and place in the freezer.

For Serving

Take the ice cream out of the freezer a few minutes before serving; you can drizzle hot chocolate sauce on top (recipe in notes).

Notes

Hot Chocolate Sauce:

Ingredients

100 grams (3.6 oz) of dark chocolate broken into cubes

5 tablespoons of refined coconut oil

Pinch of salt

Pinch of chili flakes (optional)

Method

Melt the chocolate and the other ingredients in the microwave.

Remove from the microwave after a minute. Mix well, and if necessary, return to the microwave for another minute, depending on the strength of the microwave.

Cool to room temperature.

Based on the recipe of America Test Kitchen

Tip: Do not throw away the empty vanilla pods! Instead, dry them and place them in the sugar container. You will get fragrant vanilla sugar.

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Ultra-Creamy Vegan Vanilla Ice Cream