If you love soft serve ice cream but want a cleaner, dairy-free version, you’ll love this vegan vanilla custard ice cream.
It’s luscious, creamy, and made with whole food ingredients—no gums, weird additives, or refined sugar required.
The secret? A tropical fruit that gives the smoothest, silkiest texture naturally- cherimoya!
What Makes This Vegan Vanilla Custard Ice Cream Special
This recipe is creamy, sweet, and packed with vanilla bean flavor. It melts in your mouth like soft-serve custard but uses only simple, plant-based ingredients.
No ice cream maker needed. No fancy equipment—just a high-speed blender some ice cube trays and a freezer.
And most importantly: no dairy, no eggs, refined sugar and no compromise on taste!
The Magic of Cherimoya (AKA Custard Apple)
This ice cream gets its signature creamy texture from cherimoya, also called custard apple.
Cherimoya is one of those fruits that feels like dessert right off the tree.
It has a pudding-like flesh that’s soft, buttery, and sweet.
Some say it tastes like a blend of banana, pineapple, and vanilla. It think thats a good way to describe it. Others call it “nature’s ice cream!”
How to Tell if a Cherimoya is Ripe
To make the best vegan vanilla custard ice cream, start with a ripe cherimoya. The part is important ya’ll!! Ripeness makes a big difference.
A ripe cherimoya feels slightly soft when gently squeezed. Think of how a ripe avocado feels!
If it’s rock hard, it’s not ready yet. Let it ripen on the counter for a few days. The skin will turn darker green or slightly brownish as it ripens. That’s totallyyy normal.
Avoid cherimoyas with broken skin or leaking juice. Those are likely overripe or spoiled. Once ripe, the flesh inside will be creamy, fragrant, and super easy to scoop out.
Ripe cherimoya has a sweet, tropical smell! If it smells sour, it may be past its prime. Store ripe cherimoyas in the fridge if you’re not using them right away. Use within 1–2 days for best flavor.
Ingredients You’ll Need
This vegan vanilla custard ice cream recipe uses just four main ingredients:
• Cherimoya (ripe, peeled, and seeded)
• Coconut cream (from a chilled can)
• Real vanilla extract or some fresh vanilla bean 🙂
That’s it! (full measurements and instructions in the recipe box below)
Health Benefits of This Vegan Ice Cream
Cherimoya isn’t just delicious—it’s incredibly nourishing too. Here are some benefits of cherimoya and this recipe as a whole:
•High in vitamin C: Supports immune function and skin health.
•Rich in fiber: Aids digestion and helps with blood sugar balance.
•Good source of magnesium: Supports muscle and nerve function.
•Contains antioxidants: Fights oxidative stress and inflammation.
•Natural sugars: Provides energy without refined sweeteners.
How I Make It (No Ice Cream Maker Required)
This recipe is super simple and doesn’t require too much!
Here’s how I make it:
First, I remove the seeds from ripe cherimoya and scoop out the flesh.
Everything goes into my Vitamix (can’t recommend this blender enough!!)—the cherimoya, coconut cream, maple syrup, and vanilla (full recipe in below in the recipe box). I blend until it’s completely smooth and creamy.
Then, I pour the mixture into these silicone ice cube trays. These are my favorite because they make it SO easy to pop out and re-blend later.
I freeze the trays for several hours or overnight.
Once frozen, I pop the cubes back into the blender. I add a small splash of dairy-free milk—just enough to get things moving and blend!
Then it becomes a thick, creamy soft serve!
Soft Serve vs Scoopable
This ice cream is designed to be enjoyed as soft serve. It’s rich and scoopable but best when freshly blended after freezing.
You can eat it straight from the blender with a spoon. Or serve it in bowls with toppings like granola or fresh berries.
You can freeze it if you want too, then let it thaw for about 5-10 minutes before scooping.
Why I Love This Vegan Vanilla Custard Ice Cream
I’ve made so many dairy-free ice creams over the years.
Some turn icy. Some use too much banana.
This one is different.
It’s smooth and silky—like a true vanilla custard. It doesn’t taste “healthy.” It just tastes good.
The cherimoya makes it naturally sweet and dreamy. The coconut cream adds that rich mouthfeel. And the vanilla brings it all together!
It feels indulgent but is still made with whole foods 🙂
Some Flavor Variations
This base recipe is endlessly customizable.
Here are a few fun flavor ideas:
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Add a pinch of cinnamon or cardamom for warmth.
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Blend in lemon zest for brightness.
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Stir in chopped mango or pineapple before freezing.
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Swirl in almond butter, tahini, or coconut flakes.
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Top with cacao nibs or toasted nuts.
You can even add plant-based protein powder to turn it into a post-workout treat.
Make It Ahead
This recipe is great to prep in advance.
You can freeze the cubes and blend them as needed.
Perfect for summer nights, quick desserts, or dinner parties.
It’s kid-friendly, allergy-friendly, and always a crowd-pleaser.
A Few Extra Tips
Let the frozen cubes sit at room temperature for 5 minutes before re-blending for easier blending.
Use only the thick cream from the top of the coconut can—chill the can beforehand.
Optional add-ins include cinnamon, lemon zest, or cardamom for a flavor twist.
FAQ
Can I use frozen cherimoya?
Fresh is best, but you can freeze ripe cherimoya and use it in the blender later.
What’s the difference between cherimoya and soursop?
They’re different fruits, though both are creamy. Cherimoya is sweeter and more custardy. But both work great!
Do I need to strain the mixture?
Nope! Once blended, it’s completely smooth—thanks to the cherimoya texture.
Is this low in sugar?
Yes, it’s naturally sweetened. The cherimoya and maple syrup provide just enough sweetness without overpowering.
This vegan vanilla custard ice cream is one of the easiest, creamiest desserts you can make at home. I hope you love it as much as I do! Enjoy!
Vegan Vanilla Custard Ice Cream (with Cherimoya!)
Equipment
- High Speed Blender preferred one linked above
- ice cube trays preferred one linked above
Ingredients
- 4 ripe cherimoyas seeds removed and flesh scooped out
- 1 cup coconut cream from the top of a chilled can (chill in the fridge overnight or for several hours prior)
- 1 tbsp maple syrup
- 2 tsp vanilla extract
Instructions
- Cut open the cherimoyas, remove all seeds, and scoop out the creamy flesh.
- Add the cherimoya, coconut cream, maple syrup, and vanilla extract to a high-speed blender such as a Vitamix.
- Blend until smooth and creamy, scraping down the sides if needed.
- Pour the mixture into silicone ice cube trays and freeze for several hours or overnight.
- Once fully frozen, pop the cubes out and return them to the blender.
- Blend again until thick and smooth, adding a splash of dairy-free milk only if needed to help it blend.
- Serve immediately as a soft-serve custard, or freeze again for a firmer texture.
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