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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.
Table of Contents
- Vegan Vanilla Ice Cream without Cashews
- Recipe Benefits
- Ingredients for Vegan Vanilla Sunflower Seed Ice Cream
- Use Roasted or Raw Sunflower Seed Kernels
- How to Make Vegan Sunflower Seed Vanilla Ice Cream
- Step One: Blend All of the Ingredients
- Step Two: Pour into a Freezer-Safe Container
- Step Three: Freeze Until Firm
- Step Four: Thaw Slightly & Scoop
- FAQ
- What is the Taste & Texture of Vegan Vanilla Sunflower Seed Ice Cream?
- How Should the Ice Cream Be Stored?
- Can I Make the Ice Cream in an Ice Cream Maker?
- What Is a Good Substitute for Coconut Sugar?
- Can I Make this Ice Cream Keto Friendly?
- What Can I Use in Place of Coconut Milk?
- Related Recipes:
- Vegan Vanilla Sunflower Seed Ice Cream {4 ingredients, no churn) Recipe
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 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)
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.
When blending the full fat coconut milk, how do you avoid the “cream” from turning into coconut “butter”? Thank you!
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)
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!
You are so welcome, Iggy! So happy that you like it, it’s become a fave at our house 🙂
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!
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)
OMG.
I haven’t made it yet… but still: OMG.
(Talking (posting) my love language!)
Eve! 😊😊😊
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
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 😊
Waw c tout nouveau à tester
Thanks, Jaber 🙂
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.
Thank you, TofuAnnie! Thank you so much for appreciating my efforts 😊💕
@Camilla, Just to close the loop on this comment. I only had raw sunflower seeds to make this ice cream and it turned out so great! I agree, I think I would like the toasted seeds even more. I wish I’d thought about toasting them in a pan before starting (I think that might have worked). Any way, great work!
Yay!!! Good idea regarding toasting the seeds if you have raw on hand. It really does add so much to the recipe . Glad you made it and like it!
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!
Oh wow, thanks so much, Elena! I am so happy you like it!
Saw this in my inbox this morning (it’s 6:30am right now) and went whuuuuuut? 0.o I have EVERYTHING in my pantry RIGHT. NOW. I know what I’ll be ding when I get home from work. I haven’t even left home and can’t wait to be back home!LOL I can’t wait to try this!
I think we feel the same way about ice cream, Dani! 😍 I hope you love this as much as I do !