Creamy 4-ingredient sunflower seed ice cream made without dairy, eggs, nuts, or refined sugar. This straightforward vegan, nut-free ice cream is blended and frozen with no churning or ice cream maker required; use raw sunflower seeds for a mild flavor or roasted seeds for an extra-rich, toasted taste.
Vegan Vanilla Ice Cream without Nuts
Summertie should definitely be as straightforward as my 4-ingredient sunflower seed ice cream. You simply blend everything together, pour the mixture into a container, and freeze. No ice cream maker, churning, or complicated custard required.
The result is creamy, satisfying, and gently nutty, even though it is completely nut-free. Raw sunflower seeds give the ice cream a mild, delicate flavor, while roasted sunflower seeds create a deeper, richer taste with an almost toasted-caramel nuance. Both versions are satisfying, so you can choose according to your mood or whatever you already have in the pantry.
It is also vegan, dairy-free, egg-free, refined sugar-free, and surprisingly frugal. In other words, this straightforward sunflower seed ice cream proves that a kitchen-made frozen treat does not need expensive ingredients or special equipment to feel like something truly special.
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 straightforward 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 betweenUS Customary(volume) andMetric(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 straightforward 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 instructions 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.
Recipe Tip
See notes about using ice cream machine, if you prefer that method.
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 ten to thirty 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 satisfying ice cream to savor and share (or not ?).
What is the Taste & Texture of Vegan Vanilla Sunflower Seed Ice Cream?
This is a rich and creamy ice cream (especially-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.
Storage for Vegan Sunflower Seed Ice Cream
Store the ice cream in a freezer-safe container in the freezer for up to 2 weeks.
Frequently Asked Questions (FAQ)
- 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.
- Is it Normal for the Ice Cream to Be Very Hard After Freezing?Yes. Because this is a kitchen-made vegan ice cream, it will firm up more than store-bought ice cream. Let it stand at room temperature before scooping, or until it is soft enough to scoop easily (the time will vary, depending on the temperature of your kitchen).
Ingredient Subsitutitions
- What Is a Good Substitute for Coconut Sugar?You can sub an equal amount of lightly packed brown sugar, date 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 plain 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 has1 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 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.To keep the ice cream richer:Decrease 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.
- Can I Swap the Sunflower Seeds for Other Seeds?Yes! Green pumpkin seeds (raw or roasted–I recommend lightly roasting or toasting) or hseeled hemp hearts can be used in palce of the sunflower seeds.
Flavor Variations
Once you have the basic vanilla version, you can try some plain additions.
Try adding:
- A pinch of ground cinnamon, ginger or cardamom
- A teaspoon (or more) of instant espresso powder (or 1 tablespoon instant coffee powder) to create coffee ice cream.
- Mini chocolate chips or finely chopped chocolate
- A swirl of peanut butter or sunflower seed butter
- Chopped toasted seeds (or nuts, if you can eat nuts)
- Crushed cookies or granola
Keep additions modest so the ice cream remains straightforward to scoop and the chocolate flavor stays front and center.
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
- Prep Time: 5 minutes
- Total Time: 8 hours
- Servings: 3 cups (9 servings)
Ingredients
- 13.5 ounce can full-fat coconut milk see notes for alternatives
- 1 cup sunflower seed kernels (roasted or raw)
- 1/4 cup coconut sugar see notes for alternatives
- 2 teaspoons vanilla extract
- Optional: salt to taste skip if seeds are salted
Method
- 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 ten to 30minutes to soften it enough to scoop. (it will vary based on temeprature of room) 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..
