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Vegan Vanilla Sunflower Seed Ice Cream (4 ingredients, no churn)

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.

white bowl filled with vegan sunflower seed ice cream

Vegan Vanilla Ice Cream without Cashews

a scoop of sunflower seed vanilla ice cream on a sugar cone

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.

ingredients for sunflower seed ice cream on a white marble countertop

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.

tow glass bowls on a marble counter, each filled with sunflower seeds (raw and roasted)

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.

vegan sunflower seed ice cream ingredients in a blender container

Blend the ingredients on high speed until completely smooth and velvety in texture.

blended ice cream mix for sunflower seed ice cream

Step Two: Pour into a Freezer-Safe Container

Pour the blended mixture into a freezer safe container and tightly cover.

a white container filled with sunflower seed ice cream mixture and covered in plastic wrap

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.

frozen sunflower seed ice cream In a white container on a marble conuntertop

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.

sunflower seed ice cream with a scoop in it

Scrape an ice cream scoop across the top of the ice cream to pack in a creamy, dreamy scoop.

a scoop of vegan ice cream in a metal ice cream 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.

a white dish full of vegan vanilla sunflower seed ice cream

Happy scooping!

Yield: 3 cups (9 servings)

Vegan Vanilla Sunflower Seed Ice Cream {4 ingredients, no churn)

a scoop of sunflower seed vanilla ice cream on a sugar cone

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.

Prep Time 5 minutes
Additional Time 8 hours
Total Time 8 hours 5 minutes

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

    1. 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.
    2. Pour into a freezer safe container and tightly cover.
    3. Freeze the ice cream for six to eight hours, or until very firm. The ice cream will be VERY hard at this point.
    4. 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.
    5. 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 cup

Amount 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.

Did you make this recipe?

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Eve

Saturday 25th of June 2022

OMG. I haven’t made it yet... but still: OMG. (Talking (posting) my love language!)

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 😊

Jaber

Thursday 23rd of June 2022

Waw c tout nouveau à tester

Camilla

Thursday 23rd of June 2022

Thanks, Jaber :)

TofuAnnie

Thursday 23rd of June 2022

I'll give this a try! I really like not having to re-mix it after it's been frozen to make it creamier. Very versatile by using both roasted and raw! I love it and thanks for all your hard work sharing your recipes with us.

Camilla

Thursday 23rd of June 2022

Thank you, TofuAnnie! Thank you so much for appreciating my efforts 😊💕

Elena

Thursday 23rd of June 2022

This is outstanding! Made with roasted seeds and the flavor and texture are BEYOND. I’m going to add different flavors and also try with raw seeds. Thank you!

Camilla

Thursday 23rd of June 2022

Oh wow, thanks so much, Elena! I am so happy you like it!

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