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