Recipe love: Plant-based vanilla ice-cream

Willow Swim in peonies swimsuit eating vegan icecream

With the warmer days upon us, we love nothing more than spending time outdoors, either at the beach or by the pool in the back garden.

A summer’s day wouldn't be complete without an ice-cream. And this plant-based vanilla ice-cream recipe is a favourite.

You will need:

  • Ice-cream maker or high-speed blender (I use a food processor)


  • 2 cups almond milk, or dairy-free milk of choice
  • 1/3 cup maple syrup, or sweetener of choice 
  • 1/2 cup nut butter of choice, or an allergy-friendly substitute
  • 1/4 tsp pink salt
  • 1 1/2 tsps pure vanilla extract
  • 1 packet of cones
  • Topping of choice, sprinkles, nuts, lollies or vegan candy coated choc buttons

Willow Swim plant based vanilla ice cream recipe


  1. In a large mixing bowl, whisk together all ingredients. 
  2. If you’re using an ice-cream maker, pour the mixture in and churn according to manufacturer’s instructions for your specific machine. If you’re using a high-speed blender, pour the mixture into ice-cube trays and freeze, then blend the frozen cubes until smooth, scrap the sides when needed.
  3. For a firmer texture, freeze the mixture for one hour. 
  4. Serve in a cone of choice, we use vegan cones.
  5. Let the children have fun decorating their ice-cream with a mixture of toppings.

Willow Swim girls eating icecream