Dairy Free Ice Cream Recipe Recipe
This dairy-free ice cream recipe is so creamy and luscious! It's way better than store-bought and incredibly easy to make using coconut milk. Use it as a jumping-off point for your own creations. Vegan and Gluten-free.
How to Make the Best Dairy Free Ice Cream Recipe
If you’re looking for a creamy, delicious frozen treat that skips the dairy, this dairy-free ice cream recipe is exactly what you need. Made with rich coconut milk and just a handful of simple ingredients, it delivers that smooth, luscious texture you crave from traditional ice cream—without any of the dairy.
What makes this recipe special is how easy it is to customize. Once you’ve mastered the basic vanilla base, you can add mix-ins like chocolate chips, swirls of fruit puree, or crushed cookies. The xanthan gum is optional but highly recommended—it helps prevent ice crystals from forming and keeps your ice cream scoopable even after days in the freezer.
Whether you’re vegan, lactose intolerant, or simply exploring dairy-free options, this coconut milk ice cream is a game-changer. It’s perfect for hot summer days, holiday desserts, or any time you want a sweet, satisfying treat that everyone can enjoy.
Dairy Free Ice Cream Recipe
This dairy-free ice cream recipe is so creamy and luscious! It's way better than store-bought and incredibly easy to make using coconut milk. Use it as a jumping-off point for your own creations. Vegan and Gluten-free.
Ingredients
Ice Cream Base
Instructions
Prepare the Base
- Place coconut milk in a medium bowl or 4-cup glass measuring cup.
- Place sugar and xanthan gum in a small saucepan and whisk together.
- Add water, whisk, and heat over medium until sugar is completely dissolved, about 3 minutes. Stir in salt and vanilla.
- Pour the dissolved sugar mixture into the coconut milk and whisk well. Chill for 6 hours if using an ice cream maker with a freezer bowl. The vegan ice cream base can be chilled up to 10 days or frozen for later use.
Churn and Freeze
- Pour into your ice cream maker according to its directions and churn until creamy and frozen.
- Serve immediately or store in an airtight container in the freezer for up to 3 months. Thaw 10 minutes before serving to let it soften slightly.
Notes
- Use boxed coconut milk (like Aroy-D) rather than canned for a creamier, less coconut-forward flavor.
- Xanthan gum is optional but helps create a smoother, more scoopable texture.
- The ice cream base can be prepared ahead and refrigerated for up to 10 days before churning.
- Let frozen ice cream sit at room temperature for 10 minutes before scooping for the best texture.
