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Creamy, decadent 4-ingredient vegan vanilla sunflower seed ice cream! So easy, it is no churn (no machine!) & can be made keto with 1 swap.
Vegan Vanilla Ice Cream without Cashews
Recipe Benefits
- No ice cream machine required
- Vegan (dairy-free, egg-free)
- Gluten-free
- Grain-free
- Nut-free
- Oil-free
- Soy-free
- Refined sugar free
- Fast and easy to make
- Only 4 ingredients
- Keto Option
Ingredients for Vegan Vanilla Sunflower Seed Ice Cream
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- Sunflower seed kernels (roasted or raw; see below)
- 1 13.5-ounce can full-fat coconut milk
- Coconut sugar (I have many options, including keto)
- Vanilla extract
I strongly recommend adding a bit of salt, too. It enhances the flavors to a higher level. I even add an extra pinch when using salted, roasted sunflower seed kernels.
Use Roasted or Raw Sunflower Seed Kernels
You can use raw sunflower seeds or roasted sunflower seeds to make this easy ice cream.
Raw sunflower seeds produce a neutral-flavor, traditional vanilla ice cream. Roasted, salted sunflower seeds are easier to find in most general supermarkets. They produce a more deeply flavored, toasty ice cream (I love it).
I suggest making the ice cream with both to find which you prefer. And, because, having two batches of vanilla ice cream in the freezer is a good idea :).
How to Make Vegan Sunflower Seed Vanilla Ice Cream
Note that the complete directions are also in the recipe card below.
Step One: Blend All of the Ingredients
Place all of the ingredients–the coconut milk, sunflower seed kernels, coconut sugar, and vanilla extract–in a blender container.
Blend the ingredients on high speed until completely smooth and velvety in texture.
Step Two: Pour into a Freezer-Safe Container
Pour the blended mixture into a freezer safe container and tightly cover.
Step Three: Freeze Until Firm
Freeze the ice cream for six to eight hours, or until very firm. The depth of the container will make a difference as to how fast the ice cream will freeze (i.e., shallower=faster, deeper=slower).
The ice cream will be VERY hard at this point.
Step Four: Thaw Slightly & Scoop
Thaw the ice cream at room temperature for thirty to sixty minutes to soften it enough to scoop. Alternatively, microwave the ice cream (so long as It is in a microwave safe container) for 10 to 15 second intervals until softened.
Scrape an ice cream scoop across the top of the ice cream to pack in a creamy, dreamy scoop.
That’s it! You have yourself some seriously delicious ice cream to savor and share (or not ?).
FAQ
What is the Taste & Texture of Vegan Vanilla Sunflower Seed Ice Cream?
This is a rich and creamy ice cream (super-luxe!). A small scoop goes a very long way.
The better the vanilla, the better the vanilla flavor of the ice cream. But even with cheap-o vanilla (hey, it can be expensive; use what you can get your hands onto) it is so darn good.
The above photos are all of ice cream made with roasted sunflower seed kernels. Ice cream made with raw seeds will be lighter in color.
How Should the Ice Cream Be Stored?
Store the ice cream in a freezer-safe container in the freezer for up to 2 weeks.
Can I Make the Ice Cream in an Ice Cream Maker?
Yes, you can!
Pour the ice cream base into an ice cream maker and churn according to manufacturer’s directions.
Eat immediately or pack into a freezer safe container and freeze for at least 2 hours until firmer and scoop-able.
What Is a Good Substitute for Coconut Sugar?
You can sub an equal amount of lightly packed brown sugar, or use the granulated sugar of your choice. You can also use 1/4 cup (60 mL) maple syrup.
Can I Make this Ice Cream Keto Friendly?
Yes, this ice cream is a keto-friendly dessert with one simple substitution: replace the coconut sugar with an equal amount of keto-friendly granular sweetener or keto-friendly liquid sweetener. That’s it!
With the keto sweetener swap, the resulting ice cream has 1 gram sugar and 2 grams of net carbs per serving.
What Can I Use in Place of Coconut Milk?
Other nondairy milks can be used in place of the coconut milk, with a caution: the results will be far less rich and creamy (due to the much lower level of fat). But if you are looking for a less rich option, you can use the nondairy milk you prefer.
Consider decreasing the total amount of milk to 1 and 1/2 cups (355 mL) and adding an additional 1/4 cup (30 grams) of sunflower seed kernels.
Happy scooping!
Related Recipes:
- 1-Ingredient Banana Ice Cream
- Mango Banana Coconut Ice Cream
- 3-ingredient Chocolate Banana Peanut Butter Ice Cream
- Strawberry Hemp Ice Cream
- 2-Ingredient Strawberry Sorbet
Vegan Vanilla Sunflower Seed Ice Cream {4 ingredients, no churn)
Creamy 4-ingredient vegan vanilla sunflower seed ice cream! So easy, it is no churns ( no ice cream maker!) & can be made keto with 1 swap.
Ingredients
- 1 13.5 ounce can full-fat coconut milk (see notes below)
- 1 cup (120 g) sunflower seed kernels (roasted or raw)
- 1/4 cup (36 g) coconut sugar
- 2 teaspoons (10 mL) vanila extract
- Optional: salt to taste
Instructions
- Blend all of the ingredients (except the optional salt) in a blender on high speed until completely smooth. Taste; add the optional salt and more sweetener, as desired.
- Pour into a freezer safe container and tightly cover.
- Freeze the ice cream for six to eight hours, or until very firm. The ice cream will be VERY hard at this point.
- Thaw the ice cream at room temperature for thirty to sixty minutes to soften it enough to scoop. Alternatively, microwave the ice cream (so long as It is in a microwave safe container) for 10 to 15 second intervals until softened.
- Scrape an ice cream scoop across the ice cream to pack it in and get a creamy, dreamy scoop.
Notes
Storage: Store the ice cream in a freezer-safe container in the freezer for up to 2 weeks.
Keto Option: replace the coconut sugar with an equal amount of keto-friendly granular sweetener or keto-friendly liquid sweetener. With the keto sweetener swap, the resulting ice cream has 1 gram sugar and 2 grams of net carbs per serving.
Coconut Sugar Options: You can sub an equal amount of lightly packed brown sugar, or use the granulated sugar of your choice. You can also use 1/4 cup (60 mL) maple syrup, brown rice syrup, or agave nectar. If you are not strictly vegan, you can use honey as a substitute, too..
Coconut Milk Measurement: One 13.65 fluid ounce can of coconut milk is about 1 and 2/3 cups (399 mL).
Coconut Milk Alternatives: Other nondairy milks can be used in place of the coconut milk, with a caution: the results will be far less rich or cream (due to the much lower level of fat). Consider decreasing the total amount of milk to 1 and 1/2 cups and adding an additional 1/4 cup of sunflower seed kernels.
How to Freeze Faster: The depth of the container will make a difference as to how fast the ice cream will freeze (i.e., shallower=faster, deeper=slower). So to freeze more quickly, place in a shallow dish.
Make it In an Ice Cream Maker: For a fluffier, aerated ice cream, use any ice cream maker. Pour the ice cream base into an ice cream maker and churn according to manufacturer's directions.Eat immediately or pack into a freezer safe container and freeze for at least 2 hours until firmer and scoop-able..
Nutrition Information
Yield 9 Serving Size 1/3 cupAmount Per Serving Calories 182Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 860mgCarbohydrates 9gFiber 1gSugar 6gProtein 4g
The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.
Maegan
Monday 13th of November 2023
When blending the full fat coconut milk, how do you avoid the "cream" from turning into coconut "butter"? Thank you!
Camilla
Monday 13th of November 2023
Hi Maegan!
You do not have to worry about that for two reasons. First, you would need to be using coconut cream alone (it can be found in small cans, or spoon off the top from cans of full fat coconut milk). If using coconut milk (the cream plus more liquid from the entire can of milk), it will not turn to butter. Second, because everything is mixed at once (seeds, sweetener, coconut milk), the coconut cream in the coconut milk is emulsified with the other ingredients (no butter, just a smooth ice cream base as a result)
Iggy
Friday 7th of July 2023
Love it! Super easy, tasty and filling! I added a little lemon extract too, might try adding some zest next time *w* Thank you for sharing this amazing recipe!
Camilla
Friday 14th of July 2023
You are so welcome, Iggy! So happy that you like it, it's become a fave at our house :)
Ana Patricia Shaulis
Thursday 25th of August 2022
Have you tried this with sesame seeds? I love tahini! It would be great if you can skip the tahini step and just blend true seeds though!
Camilla
Sunday 4th of September 2022
Ooh ooh ooh! Ana, that sounds like such a great idea! I really think that would work. Definitely toast the sesame seeds to bring out the sesame flavor. Even though we are moving in to fall, I think I am going to have to try and post the results asap (plus, it is still hot in Texas, and ice cream is a year round dessert IMHO)
Eve
Saturday 25th of June 2022
OMG. I haven’t made it yet... but still: OMG. (Talking (posting) my love language!)
Camilla
Tuesday 5th of July 2022
Eve! ???
kb
Thursday 23rd of June 2022
Very creative. I will try this. I appreciate and most thankful for your continued innovations. Where can I find your suggestions for alternative sweeteners?
Many thanks
KB
Camilla
Thursday 23rd of June 2022
Thanks so much, KB! I have options for different sweeteners in the notes section of the recipe card (second and third notes: Keto Option, and then Coconut Sugar Options). Sorry, I have a lot of notes and FAQS in this post, so easy to overlook them ?