Name: Vegan No-Churn Creme Brulee Ice Cream Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: Vegan
Ingredients: 420 ml soy milk; 30 g cornstarch; 240 g vegan condensed milk; 1 vanilla pod; ¼ teaspoon sea salt; 400 ml vegan whipping cream (chilled overnight); 60 g granulated sugar

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Introduction

This Vegan Crème Brûlée Ice Cream combines the creamy richness of traditional crème brûlée with the cool refreshment of ice cream, all without the need for churning. Perfect for a dairy-free dessert that impresses with its smooth texture and caramelized sugar topping.

The image shows four white ceramic ramekins filled with crème brûlée placed on a white marbled surface. Each ramekin has a smooth, creamy custard base topped with a caramelized golden-brown sugar crust that looks slightly cracked on the surface. The closest ramekin is being scooped by a silver spoon, revealing the soft, pale yellow custard underneath the crisp caramelized top. The contrast between the shiny, glassy burnt sugar layer and the creamy custard below is very clear. A vanilla pod lies on the white marbled surface near the bottom right corner, adding a touch of dark brown color to the scene. The lighting is bright and natural, enhancing the warm golden browns and creamy yellows, with distinct shadows making the texture and layers stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

420 ml soy milk
30 g cornstarch
240 g vegan condensed milk
1 vanilla pod
¼ teaspoon sea salt
400 ml vegan whipping cream, chilled overnight
60 g granulated sugar

Instructions

Step 1: In a saucepan, combine the soy milk, cornstarch, and vegan condensed milk. Whisk well to break up any lumps. Cut the vanilla pod in half lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan.
Step 2: Heat the mixture over low to medium heat, gently simmering for about 5 minutes. Continuously whisk until the custard thickens and coats the back of a spoon.
Step 3: Strain the custard through a fine-mesh sieve into a medium bowl to remove the vanilla pod and any solids.
Step 4: Cover the custard surface directly with plastic wrap and chill in the refrigerator for 1 hour.
Step 5: In a large bowl, whip the chilled vegan whipping cream using an electric or stand mixer until light and fluffy.
Step 6: Whisk the chilled custard briefly and then fold it gently into the whipped cream using a rubber spatula until fully combined.
Step 7: Spoon the mixture into 4 to 8 ramekins. Cover and freeze for at least 4 hours until firm.
Step 8: Before serving, let the ice cream soften at room temperature for 10–15 minutes. Sprinkle an even layer of granulated sugar on top of each portion. Use a blowtorch to caramelize the sugar, creating a crisp, browned topping.

Tips & Variations

For a different flavor, swap the vanilla pod for 1 teaspoon of vanilla extract added after heating the custard.
If you don’t have a blowtorch, place the sugar-topped ramekins under a hot broiler for 1–2 minutes, watching carefully to avoid burning.
Use coconut or oat milk as a soy-free alternative, but results may vary slightly in texture.
Make sure the vegan whipping cream is well chilled for easier whipping and better volume.

Storage

Store the ice cream covered in the freezer for up to one week. Let it sit at room temperature for 10–15 minutes before serving to soften slightly. It’s best to add the caramelized sugar topping just before serving to keep it crisp.

How to Serve

A close-up of a white round ceramic ramekin filled with crème brûlée, showing a broken caramelized dark brown sugar crust on top with shiny, hard cracks revealing a creamy, smooth pale yellow custard underneath; a silver spoon is scooping some custard with crust, positioned inside the ramekin near the edge, all placed on a white marbled surface with parts of two other ramekins visible in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without a blowtorch?

Yes, you can caramelize the sugar topping using your oven’s broiler. Place the ramekins under the broiler for 1 to 2 minutes and watch closely to prevent burning.

Is this recipe completely dairy-free?

Yes, this recipe uses vegan ingredients including soy milk, vegan condensed milk, and vegan whipping cream, making it suitable for those avoiding dairy.