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This Vegan Ice Cream recipe is so quick and easy and tastes utterly delicious. No one will even know it’s vegan!
I absolutely love ice cream. You might be able to tell, since I wrote an entire cookbook on ice cream sandwiches.
I have countless delicious ice cream recipes that I make all summer long – like my Classic Vanilla Ice Cream base recipe, or my Roasted Strawberry Cheesecake Ice Cream Recipe.
As I’m not a dairy-free or vegan baker, most of my ice cream recipes call for dairy products – but I decided to create this dairy-free ice cream recipe, utilizing coconut milk, so everyone can enjoy a refreshing treat this summer!
Unlike many other non-dairy milk options, coconut milk has enough fat to make for a rich and creamy vegan ice cream that totally satisfies any ice cream craving.
This crazy-simple recipe is the perfect base recipe for any flavor you can dream of.
Check out the step-by-step video below, along with some tips and flavor ideas to help you make the best vegan ice cream ever!
Sprinkle of Science
How to Make Vegan Ice Cream
The Coconut Milk
- Use full-fat canned coconut milk for the richest, creamiest texture.
- Chill your cans of coconut milk for a few hours or even better, overnight. If you forgot, make sure to chill the blended mixture before adding to the ice cream maker.
- Please note: If you don’t like the taste of coconut you won’t like this ice cream! Unfortunately, I haven’t used any other non-dairy milk options that can provide such a creamy texture.
How to Make CREAMY Vegan Ice Cream
Make this ice cream creamier by adding 1 tablespoon vodka and/or 1 tablespoon corn syrup. Both these ingredients help prevent ice crystals from forming and causing the ice cream to harden.
What if I Don’t Have an Ice Cream Machine?
Although I definitely prefer to use an ice cream machine (this ice cream machine or this KitchenAid attachment), if you don’t have one, you can still make this recipe. Here’s how:
- Pour the blended mixture into a freezer-safe container.
- Cover and freeze the mixture.
- Every hour or so, whisk vigorously to aerate.
- Repeat until the desired consistency is achieved.
- Alternatively, feel free to experiment with any of the methods in my How to Make Ice Cream Without a Machine article here.
How to Serve Vegan Ice Cream
If this Vegan Ice Cream hardens after sitting in the freezer for a while, just leave it at room temperature for 5 minutes before scooping.
Vegan Ice Cream Flavor Ideas:
I recommend adding any solid mix-ins during the last few minutes of churning.
- 1/2 cup unsweetened cocoa powder for chocolate ice cream
- Vegan chocolate chips
- Cocoa nibs
- Shredded coconut (toasted or not!)
- Nuts
- Citrus zest
- Fruit puree (added into the blender)
- Fresh fruit chunks
- Espresso powder
- Spices
- Peanut butter, or any nut butter
- Or anything else your heart desires – the options are limitless!
More Recipes You’ll Love:
- Vegan Chocolate Cupcakes
- Chocolate Coconut Cupcakes
- Chocolate Coconut Cookies
- Brown Butter Rice Crispy Treats
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Vegan Coconut Ice Cream
Ingredients
- 2 (13.5 ounce) cans full-fat coconut milk, chilled
- 3/4 cup (150 grams) granulated sugar*
- 1 teaspoon vanilla extract OR 1 vanilla bean pod, seeded
Instructions
- Combine all the ingredients in a blender and blend on high speed for 30 seconds.
- Freeze in an ice cream maker according to the manufacturer's directions, about 25 minutes or until the mixture has increased in volume and resembles soft-serve ice cream. Serve immediately, or for a firmer texture, remove to an airtight container with plastic wrap pressed against the surface, and freeze for at least 1 hour.
can i make ice-cream with out a machine?
Hi Marcelle! As Tessa mentions in this post, the best results come from using an ice cream maker – but one of the methods in Tessa’s How to Make Ice Cream Without a Machine post may work just fine. Let us know how it goes 🙂
Thank you!!