Print

Dairy-Free Vanilla Ice Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

This Dairy-Free Vanilla Ice Cream recipe offers a creamy, luscious alternative to traditional ice cream using full-fat coconut milk and pure maple syrup. The ice cream maker aerates the chilled base to create a soft serve texture, which can be frozen further for a firmer consistency. Perfect for those avoiding dairy but craving a classic vanilla treat.

Ingredients

Ice Cream Base

  • 2 (15-oz) cans full-fat coconut milk
  • ½ cup to ¾ cup pure maple syrup (adjust to taste)
  • ½ tsp sea salt
  • 1 Tbsp pure vanilla extract

Instructions

  1. Freeze the Ice Cream Maker Bowl: Place the ice cream maker’s bowl in the freezer for at least 24 hours to ensure it is thoroughly frozen before churning the ice cream base.
  2. Heat the Ice Cream Base: Combine canned coconut milk, maple syrup, and sea salt in a medium saucepan over medium heat. Stir continuously until well combined and creamy. Taste and add more maple syrup if a sweeter flavor is desired.
  3. Add Vanilla Extract: Remove the saucepan from heat and stir in the pure vanilla extract to infuse flavor into the mixture.
  4. Chill the Base: Transfer the vanilla ice cream base to an airtight container and refrigerate for about 2 hours or until completely chilled.
  5. Set Up the Ice Cream Maker: Insert the frozen freezer bowl into your ice cream maker.
  6. Churn the Ice Cream: Pour the chilled ice cream base into the ice cream maker and churn according to the manufacturer’s instructions for approximately 20 to 30 minutes until the mixture reaches a soft serve consistency.
  7. Serve or Freeze: Serve immediately for a soft serve texture or transfer to a freezer-safe container to freeze for at least 2 hours for a firmer consistency.
  8. Store and Serve: When ready to serve, let the ice cream thaw at room temperature for a few minutes. Enjoy with toppings like fresh berries, chocolate sauce, or nuts as desired.

Notes

  • If you do not have an ice cream maker, after mixing the base, pour it into an airtight container and freeze until firm, stirring occasionally to prevent ice crystals.
  • The separation of canned coconut milk is normal; heating it helps recombine the fat and water for a smooth texture.
  • Adjust the maple syrup quantity to suit your preferred sweetness level.
  • Freezing time for firm ice cream may vary depending on your freezer settings.
  • Use an airtight container to avoid ice crystals and freezer burn during storage.

Find it online: https://marthatasty.com/dairy-free-vanilla-ice-cream-recipe/