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

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

5 from 41 votes

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.

Prep Time5

Additional Time8

Total Time8 5

Course: Ice Cream

Cuisine: American

Keyword: 4 ingredient no cashew vegan ice cream, allergy free vegan ice cream, inexpensive vegan ice cream, no churn ice cream, no churn vegan ice cream, not nuts vegan ice cream, raw sunflower seed ice cream, roasted sunflower seed ice cream, sunflower seeds, vegan ice cream made with sunflower seeds, vegan ice cream without cashews, vegan ice cream without cashews or coconut, wfpb, wfpb ice cream

Servings: cups (9 servings)

Author: Camilla

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..

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