Description
Dairy Free Ice Cream is a creamy, plant-based frozen dessert made without milk or cream. Using coconut milk, almond milk, or cashew cream, it delivers the rich texture of traditional ice cream while being suitable for vegans and those with lactose intolerance. Customizable with endless flavors and mix-ins, it’s a refreshing and guilt-free treat.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk (or other dairy-free milk alternative)
- 1/2 cup maple syrup or agave nectar
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- Optional mix-ins: cocoa powder, fruit puree, chocolate chips, nut butter
Instructions
In a blender, combine coconut milk, maple syrup (or agave), vanilla extract, and sea salt. Blend until smooth and creamy.
- Taste and adjust sweetness if desired.
- Pour mixture into an ice cream maker and churn according to the manufacturer’s instructions, or transfer to a freezer-safe container if making without a machine.
- If not using a machine, stir the mixture every 30–45 minutes for about 3–4 hours until it reaches a soft-serve consistency.
- Fold in any desired mix-ins such as chocolate chips, nuts, or fruit swirls.
- Transfer to a lidded container and freeze for 2–4 hours until firm.
- Before serving, let the ice cream sit at room temperature for 5–10 minutes for easier scooping.
Notes
- Full-fat coconut milk provides the creamiest result.
- Add a tablespoon of alcohol (like vodka) to help keep the ice cream soft.
- To prevent ice crystals, cover the surface with parchment paper before sealing the container.
- Let soften slightly at room temperature before scooping for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 14g
- Sodium: 65mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
