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vanilla ice cream dairy free.

Dairy-Free Vanilla Ice Cream Recipe (Ultra-Creamy & Easy)

“Make ultra-creamy dairy-free vanilla ice cream with coconut milk, plant creamer, and real vanilla—vegan, gluten-free, and no-churn friendly!”

Introduction:

Craving classic vanilla ice cream—but need it dairy-free? This dairy-free vanilla ice cream is luxuriously creamy, perfectly sweet, and every bit as scoop-able as the traditional version. Made with coconut milk, plant-based creamer, and real vanilla, it’s vegan, gluten-free, and refined-sugar-optional—ready for sundaes, cones, or straight-from-the-tub spoonfuls!

🍨 Why You’ll Love This Recipe

  • ✅ Super-creamy texture without lactose
  • ✅ Uses 5 pantry ingredients—no gums or weird additives
  • ✅ Works in any ice-cream maker (or no-churn option)
  • ✅ Naturally vegan & gluten-free
  • ✅ Customizable base for mix-ins or swirl-ins

🛒 Ingredients (Makes ~1 quart)

Ingredient Purpose
2 cans (13.5 oz each) full-fat coconut milk Rich, creamy base
1 cup unsweetened plant creamer (oat, almond, or coconut) Extra silkiness
½–⅔ cup maple syrup or cane sugar Sweetness
2 tbsp pure vanilla extract (or 1 vanilla bean, scraped) Signature flavor
Pinch fine sea salt Balances sweetness

Optional boosters
• 1 tbsp vodka or 2 tsp vegetable glycerin – keeps ice cream scoop-able
• Seeds of ½ vanilla bean – gourmet specks & deeper aroma

👩‍🍳 Step-by-Step Instructions

1. Blend the Base

Add coconut milk, plant creamer, sweetener, vanilla, and salt to a blender. Blend 30 seconds until completely smooth and emulsified.

2. Chill Thoroughly

Pour mixture into a bowl or pitcher, cover, and refrigerate at least 4 hours (or overnight). A cold base = smaller ice crystals and smoother ice cream.

3. Churn

Set up your ice-cream maker. Give the base a quick whisk, then churn per manufacturer’s directions—usually 20–25 minutes, until it reaches soft-serve consistency.

4. Freeze to Firm

Transfer to a loaf pan or reusable pint containers. Press parchment or wax paper against the surface to prevent ice crystals. Freeze 4 hours for perfect scoop-ability.

5. Serve

Let the container sit at room temp 5 minutes before scooping. Enjoy plain or top with chocolate sauce, berries, or crushed cookies!

❄️ No-Churn Method

  1. After blending, pour base into a freezer-safe container.
  2. Freeze 30 minutes, then whisk vigorously (or beat with a hand mixer) to break up ice crystals.
  3. Repeat every 30 minutes for 2 hours, then freeze solid.
  4. Before serving, thaw 10 minutes for easy scooping.

🔁 Flavor & Mix-In Ideas

Variation How to Make It
Cookies & Cream Fold in 1 cup crushed vegan sandwich cookies during last minute of churning.
Strawberry Swirl Ripple ½ cup strawberry puree into soft-serve stage.
Salted Caramel Drizzle dairy-free caramel and a pinch of flaky salt as you layer into container.
Mocha Chip Add 1 tbsp instant espresso + ½ cup mini dairy-free chocolate chips.

🧊 Storage Tips

  • Store tightly covered for up to 2 weeks.
  • If ice cream hardens, let it sit 10 minutes on the counter or zap scoops for 5 seconds in the microwave.
  • Avoid repeatedly thawing and refreezing to maintain texture.

✅ Final Thoughts

With its silky texture and true vanilla flavor, this dairy-free ice cream proves you don’t need dairy—or store-bought pints—to enjoy a classic frozen dessert. Keep the base on repeat and riff with endless mix-ins for summer treats all year long.

Tried it? Drop a comment below with your favorite mix-ins or tag your creamy creations on social! 

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