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Dairy Free Vanilla Ice Cream

Dairy free vanilla ice cream made with full-fat coconut milk for a silky, creamy texture. Cook briefly to lightly thicken, chill until cold, then churn and freeze for scoopable non-dairy vanilla.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 minutes
Total Time 29 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Coconut milk base
  • 2 can (13.5 oz) full-fat coconut milk Use canned coconut milk for the creamiest texture.
  • 0.5 cup granulated sugar or maple syrup Choose one; both work for sweetness and body.
  • 1 tbsp arrowroot or tapioca starch Helps lightly thicken for a smoother scoop.
  • 2 tsp pure vanilla extract Provides the clean vanilla flavor.
  • 0.25 tsp salt Balances sweetness and boosts vanilla aroma.
  • 1 tbsp coconut oil Adds richness and improves mouthfeel.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Cook the vanilla base
  1. Whisk the full-fat coconut milk, granulated sugar or maple syrup, arrowroot or tapioca starch, pure vanilla extract, salt, and coconut oil together in a saucepan until smooth and evenly combined.
  2. Heat over medium heat, whisking constantly, for 5 minutes until the sugar dissolves and the mixture thickens very slightly, looking glossy and pourable.
Chill
  1. Cool completely over an ice bath until the mixture feels cool to the touch, with no lingering warmth.
  2. Refrigerate for at least 4 hours, until very cold and ready to churn.
Churn and freeze
  1. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it looks thickened and aerated like soft-serve.
  2. Freeze until scoopable for about 2 hours, until firm but still scoop-friendly with clean edges.

Notes

For the silkiest dairy-free vanilla ice cream, chill the base thoroughly (cold mixture churns better) and freeze in a shallow container for faster scoopability. Store covered in the freezer for up to 2 weeks; for best texture, let it sit at room temperature for 5 minutes before serving. Freezing is yes—no pre-treatment needed. For an easy dairy-free swap that keeps the same method, use full-fat oat milk in place of coconut milk if you want a lighter flavor, though the coconut milk will be the creamiest.