Recipe Redux: Ice Cream

If you have been reading this blog for any length of time, you know about my obsession with ice cream. I have made 27 different flavors and there is no end in sight. However, I have recently decided that I don’t want to use cane sugar to sweeten my ice creams (or any recipe for that matter) so here is my new base for ice cream and it is just as good, if not better. And just in time for summer too!

For the sweetener, I use real maple syrup. If I am making light colored ice cream, I use golden colored syrup. For darker, chocolate based ice cream, dark syrup is totally fine. So it is basically the same recipe but with the sub of maple. You can taste it to see if you want it sweeter by maybe a 1/4 cup. But I don’t think you will need much more than that. Plus, any additions like fruit or cookies or whatever will add to the sweetness.

For that pretty scoop of chocolate, I added 1/2 cup cocoa powder to the base. You can go back to my old recipes and adjust them or add your favorite!

Maple Syrup Sweetened Ice Cream Base

A naturally sweetened vegan ice cream that will make everyone feel like a kid again! 

Course Dessert
Servings 1 quart


  • 2 cans coconut milk
  • 3/4 cup real maple syrup
  • 1 teaspoon vanilla extract


  1. Shake the cans of coconut milk and empty them into a bowl. Add the maple syrup and vanilla. Add any flavorings you want to use and chill. Churn in an ice cream maker per the instructions. Enjoy!

2 thoughts on “Recipe Redux: Ice Cream

Leave a Reply