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Dairy free vanilla ice cream in a bowl with fresh vanilla pods

Name: Dairy Free Vanilla Ice Cream

Summary: A creamy, rich, and simple homemade dairy free vanilla ice cream that uses coconut milk and natural sweeteners to deliver classic vanilla flavor without the dairy.
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Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: American, Vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cans 13.5 oz each full-fat coconut milk (or other plant-based milk alternatives)
  • ½ cup maple syrup or agave nectar
  • 2 teaspoons pure vanilla extract or seeds of 1 vanilla bean
  • Pinch of sea salt

Equipment

  • Equipment:
  • High-speed blender or whisk
  • Ice cream maker (or freezer-safe container for no-churn method)
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Instructions:
  2. In a large bowl, whisk together the coconut milk, maple syrup, vanilla extract, and sea salt until completely smooth and frothy.
  3. Taste and adjust the sweetness or vanilla to your preference.
  4. Chill the mixture in the refrigerator for at least 2 hours, or overnight for best results.
  5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions (typically 20–30 minutes) until it reaches a soft-serve consistency.
  6. No ice cream maker? Pour into a freezer-safe container and stir vigorously every 30–45 minutes for about 4 hours until creamy.
  7. Transfer the churned ice cream to a lidded container and freeze for at least 2 more hours to firm up.
  8. Let it soften at room temperature for 5–10 minutes before scooping. Enjoy!

Notes

Notes:
For a richer flavor, you can substitute part of the coconut milk with coconut cream.
If you prefer a lower-fat version, use almond or oat milk with a few tablespoons of coconut cream for creaminess.
Stir in vegan chocolate chips, fruit, or crushed cookies after churning for fun mix-ins.