This coconut milk-based, dairy-free vanilla ice cream is ridiculously creamy, and as smooth as cool velvet. You'll never miss the dairy!
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What's the Scoop on this Dairy-free Ice Cream Recipe?
Homemade ice cream is one of our favorite desserts, and this ultra-rich vanilla ice cream recipe is perfect for when we have dairy-free guests over!
Growing up, my mother's homemade vanilla ice cream recipe set the standard. Churned in our old-fashioned crank-handle machine, it is still the best vanilla ice cream recipe on the planet as far as I'm concerned. (Someday I'll get around to publishing it here. Pinkie-promise.)
When Mr. B and I set out to create a dairy-free vanilla ice cream recipe, I honestly wasn't sure we'd be able to come up with something that met our standards without the heavy cream that makes up the base of Mom's amazing recipe. However, after some trial and error (i.e., taste-testing many, many batches of ice cream) we hit on a dairy-free combination that not only meets, but exceeds our expectations! This delicious coconut milk-based ice cream turns out ridiculously creamy, and goes down as smooth as cool velvet.
Dairy-free Ice Cream Ingredients
With just six simple ingredients, this Dairy-free Vanilla Ice Cream recipe is easy to make and requires just a few minutes of hands-on time.
★ Coconut milk: Use canned, full fat coconut milk.
Substitutions: You can also use 1 can of regular coconut milk and one can of coconut cream.
This recipe has not been tested using lite canned coconut milk. Do not use coconut milk from a carton; it is too low in fat.
★ Egg yolks: Use 4 large egg yolks (UK & Europe: Medium), or 5 medium egg yolks (UK & Europe: Small).
★ Vanilla Bean: Use one whole vanilla bean as instructed in the recipe. If you have a choice, try to use a Madagascar vanilla bean, which are perfect for flavoring things like chocolate, coffee, ice cream, baked goods, and of course, ice cream.
Substitutions: If we don't have a vanilla bean handy, our substitute of choice is Nielsen-Massey Pure Vanilla Bean Paste. Absolutely amazing stuff!
★ Vodka: Alcohol lowers the freezing point of the mixture and prevents the formation of large ice crystals, resulting in a creamier, smoother, more supple ice cream. With no alcohol added, the ice cream will freeze solid.
Vodka-free Alternative: 2 tablespoons of vanilla extract can be substituted in place of the vanilla bean and vodka.
If you are concerned about using alcohol in your ice cream, here's just a little reminder: tablespoon for tablespoon, vanilla extract contains almost twice as much alcohol as vodka. (If you are intent on being able to say you never using any alcohol in your cooking, you'll need to throw out all your flavoring extracts.)
★ Salt: Use table salt or sea salt. Kosher salt doesn't dissolve as readily in the ice cream mixture.
★ Sugar: Use regular white sugar.
How to Make this Recipe
Follow the manufacturer’s directions for prepping your ice cream maker’s churning bowl so that it is completely chilled prior to starting your ice cream.
Combine egg yolks, coconut milk, sugar, and salt in a blender and process until smooth.
Pour mixture into a medium sauce pan, and heat over medium low just until steamy. You should see little bubbles forming around the edge of the pan. Do not boil.
Slice the vanilla bean down the middle, and scrape out the tiny "vanilla sand" inside.
Add the vanilla sand directly to the hot coconut milk mixture. Whisk thoroughly to combine.
For more intense vanilla flavor, put the whole cut vanilla bean pod into the hot ice cream mixture, and then fish it out before pouring the ice cream mixture into the ice cream maker.
Continue to cook the coconut milk and vanilla bean mixture until it has thickened to the consistency of a thin custard that will coat the back of a spoon.
Remove the mixture from the heat and whisk in the vodka. The vodka (or vanilla extract) must be added after the mixture is taken off the stove.
Refrigerate the custard mixture for about 2 hours, or until it is very cold.
Pour the mixture into ice cream freezer and prepare according to manufacturer’s directions. It should take about 30-40 minutes.
When done churning, the ice cream will have the consistency of soft serve ice cream.
For soft-serve style ice cream, serve immediately. For a harder scoopable ice cream, place in the freezer for 2-3 hours. Take out and place on the counter for 10 minutes to soften for serving.
Dairy-free vanilla ice cream is scrumptious all by itself; or try it with a spoonful or two of our fresh berry compote!
Equipment
Our old-fashioned crank ice cream maker, a survivor from my childhood, is perfect in the summertime when ice cream-making is a family event and we need larger quantities. It is also excellent for making memories.
Nevertheless, there are times when you don't need a gallon of ice cream, and you don't want to spend half an hour or more on the back porch cranking the machine.
A while back I splurged and bought Mr B a new electric ice cream maker for his birthday. Since then, we've also grown unexpectedly fond of the simplicity (and instant gratification!) that comes with modern technology.
Storage
Store homemade ice cream in an airtight container for up to three weeks. To help prevent ice crystals, press a sheet of plastic wrap, parchment, or waxed paper directly on the surface before putting the lid on.
More Ice Cream Recipes
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Dairy-free Vanilla Bean Ice Cream
Equipment
- 1 Blender or immersion blender
Ingredients
- 4 large egg yolks
- ⅔ cups cane sugar
- 26-28 ounces full-fat coconut milk 2 cans
- ¼ teaspoon salt
- 1 whole vanilla bean
- 2 tablespoons vodka
Instructions
- Follow the manufacturer’s directions for prepping your ice cream maker’s churning bowl so that it is completely chilled prior to starting your ice cream.
Prepare Custard
- Combine egg yolks, coconut milk, sugar, and salt in a blender and process until smooth.Pour mixture into a medium sauce pan, and heat over medium low just until steamy. You should see little bubbles forming around the edge of the pan. Do not boil.
- Slice the vanilla bean down the middle, and scrape the tiny "vanilla sand" inside into the hot coconut milk mixture. Whisk thoroughly to combine.For more intense vanilla flavor, put the whole cut vanilla bean pod into the hot ice cream mixture, and then fish it out before pouring the ice cream mixture into the ice cream maker.
- Continue to cook the coconut milk and vanilla bean mixture until it has thickened to the consistency of a thin custard that will coat the back of a spoon.
- Remove the mixture from the heat and whisk in the vodka.The vodka (or vanilla extract) must be added after the mixture is taken off the stove.Refrigerate the mixture for about 2 hours, or until the custard mixture is very cold.
Churn Ice Cream
- Pour the custard mixture into ice cream freezer and prepare according to manufacturer’s directions. Churning should take about 30-40 minutes.When done churning, the ice cream will have the consistency of soft serve ice cream.
Serve
- For soft-serve style ice cream, serve immediately. For a harder scoopable ice cream, place in the freezer for 2-3 hours. Take out and place on the counter for 10 minutes to soften for serving.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Originally published May 17, 2016. This post has been updated with new content, images, and instructions to improve reader experience.
Cindy G. says
My husband is lactose intolerant. When our boys were living at home, we always made homemade ice cream all summer long. My husband has really missed making it. Our son made this recipe last weekend while we were visiting and it was delicious! It was so creamy and I would have never known it was lactose free if my son hadn't told me. Coconut milk is on my grocery list and our ice cream maker is in the freezer! Thanks for sharing such a good recipe!
Renée says
Thank you so much for taking the time to let us know, Cindy. You comment made our day!
Coconut milk is pretty amazing stuff! I'm so glad the recipe is a keeper for you, and that your husband can enjoy his ice cream again! 😊🍦
Asset says
Hi,
I have never tried to make homemade ice cream before and I was wondering how I would make this without vodka, as my mom is alcohol-free and I am still in my teens. Thanks!
Renée ♥ says
Thanks for asking! To make this recipe "vodka-free," you can substitute 2 tablespoons of vanilla extract in place of the vanilla bean and vodka. Good luck!
Pam says
I have never tried to make homemade ice cream before but this recipe is really straight forward. Thank you for sharing!
Kim Beaulieu says
I love ice cream made with coconut milk. This is sheer perfection!
Charlotte says
Never thought of using coconut milk in ice cream, but it sound delicious! Will definitely have to make this as my sister is also on a dairy-free diet 🙂
soniya Saluja says
This looks so delicious !! Yum 😛
Tess says
This looks so delicious, and I love that you used coconut milk! This really makes me wish that I had the ice cream maker attachment for my KitchenAid!
Renée ♥ says
This is definitely the time of year to buy an ice dream maker - they all go on sale for the summer season.
Alice Huang says
This recipe looks amazing! I'm starting to have issues with dairy as I grow older, I have to carry around some Lactaid pills in my purse just in case. Would love to try this!
xo, alice / T Y P E N U
Renée ♥ says
It's so good, Alice. You won't even miss the dairy!
Laura says
oooohhh this sounds all kinds of amazing!!!! I am lactose intolerant so this is PERFECT!
Renée ♥ says
You won't even miss the dairy - it's actually almost surprising how creamy it turns out.
Edward Anderson says
I need to try this recipe! It looked delicious
Alicia says
Look delicious! I'm going to have to try this!
Renée ♥ says
Thank you, Alicia! Honestly, I was very surprised at how creamy and "not dairy-free" it tasted the first time we made it.
chelsea @ the new wifestyle says
wow. i really need to get a darn ice cream maker! i'm lactose intolerant and this looks AMAZING! maybe i can borrow a friend's to try this out during a fun summer night because it looks so refreshing!
Renée ♥ says
No one in our house is lactose intolerant; however, since I made this the first time, everyone keeps asking for it! The coconut milk gives it such a luxurious texture, and the slight coconut flavor of the coconut milk combines with the vanilla to create an ice cream with a lot of depth.
Shelby says
Looks amazing! I love coconut milk ice cream but I've never made it myself... You've got me considering an investment in an ice cream maker.
Renée ♥ says
A good ice cream freezer is so worth it, Shelby.
Bonnie says
Yum! I need to make this asap.
Erin says
Yum. This is when I wish I had an ice cream machine! I also was excited to see there wasn't much sugar in that recipe. Looks delicious!
kelsey says
this, with fresh berries, looks amazing!
Catherine says
This looks scrumptious! Don't be surprised if I pop over for some dessert one of these nights. 😉
Renée ♥ says
You are most welcome to stop in, Catherine!
Danielle says
This looks lovely! I am so excited to have a great recipe for vanilla ice cream now (its my husband's favorite)! Thanks for sharing, cheers! 🙂
Pech says
I'm with you, I got a feeling these wouldn't make it to the freezer!
Meredith {MarthaChartreuse} says
I love making ice cream! Filing this recipe away.
Susannah says
This looks so good! I really need to get an ice cream maker!!! 🙂
Renée ♥ says
I bought ours after I fell in love with the one I got for my raffle basket for the Chevy Shop Social last month. It works like a dream and is very quiet.
Natalia says
Hi renee,
Great recipe, I've never actually tried making ice-cream myself, i wonder do you think it needs step 7 in the maker? Hows the consistency after 2 hrs of refrigeration? Do you think i could make it work without this step?
Thanks
Renée ♥ says
The ice cream freezer is what introduces air into the mixture and gives it loft. You can put it into the freezer as it is, but it comes out like more like a block of ice than ice cream.
Natalia says
Renee, I successfully pulled it off without the ice-cream maker, just took a lot of whisking frequently, thank you!