Dairy Free Vanilla Ice Cream
This Dairy-Free Vanilla Ice Cream recipe is a delicious and creamy alternative to traditional ice cream, made without any dairy. With simple ingredients like coconut milk, maple syrup, and vanilla extract, you can create a rich and smooth treat that’s perfect for those with lactose intolerance, vegans, or anyone looking for a lighter dessert. This homemade ice cream can be customized with your favorite mix-ins and variations, making it a versatile and satisfying treat for everyone!
Equipment
- 1 Large saucepan
- 1 - Mixing spoon
- 1 ice cream maker (optional)
- 1 Freezer-Safe Container
- 1 spatula
- (1) Whisk
Ingredients
- 2 cans 13.5 oz each Coconut Milk (full-fat)
- 1/2 cup Maple Syrup or Agave Syrup
- 1 tsp Vanilla Extract or 1 vanilla bean
- Pinch of Salt optional
Optional Add-ins:
- Vegan chocolate chips crushed cookies, fruit, or nuts
Instructions
Prepare the Coconut Milk Base
- Pour the coconut milk into a large saucepan over medium heat. Add maple syrup and a pinch of salt (if using) and stir until the sweetener has fully dissolved. Heat the mixture just until warm, not boiling.
Add the Vanilla
- Remove the saucepan from the heat. Stir in the vanilla extract (or vanilla bean seeds, if using).
Cool the Mixture
- Allow the mixture to cool to room temperature. Once cooled, cover the bowl with plastic wrap or a lid and refrigerate for at least 2-3 hours, or overnight.
Churn the Ice Cream
- Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes). If you don't have an ice cream maker, skip this step and follow the no-churn method below.
No-Churn Method
- If you're not using an ice cream maker, pour the chilled mixture into a shallow freezer-safe container. Freeze, stirring every 30 minutes to break up ice crystals, until the ice cream reaches your desired consistency.
Freeze and Serve
- Once churned or frozen to a soft-serve consistency, transfer the ice cream to a container and smooth the top. Cover with plastic wrap and freeze for 4-6 hours, or until firm.
Serve
- Let the ice cream sit out for 5–10 minutes before serving to soften slightly, making it easier to scoop. Enjoy in cones, bowls, or as part of your favorite dessert!
Notes
- Consistency Tip: For extra creamy ice cream, be sure to use full-fat coconut milk. Light coconut milk will produce a less creamy texture.
- Add-ins: Feel free to stir in chocolate chips, crushed cookies, or fruit after churning the ice cream for added flavor and texture.
- No Ice Cream Maker?: No worries! Simply pour the chilled mixture into a shallow container, freeze it, and stir it every 30 minutes until it reaches a smooth consistency.
- Sweetener Options: You can swap the maple syrup with agave, coconut sugar, or other sweeteners, depending on your dietary preferences.
- Storage: Keep the ice cream stored in an airtight container in the freezer for up to 2 weeks. Allow it to sit out for a few minutes before scooping if it becomes too firm.