How to Make Vegan Ice Cream

Yield: 1 quart

Prep Time: 5 minutes

Learn how to make vegan ice cream with this super simple 3-ingredient 30-minute customizable recipe using coconut milk! No one has to know it's vegan! 

Learn how to make vegan ice cream with this super simple 3-ingredient 30-minute customizable recipe using coconut milk! No one has to know it’s vegan!

How to Make Vegan Ice Cream in 30 minutes!

I have been receiving quite a few requests from you guys to post more recipes catering to restrictive diets. Whether it’s dairy-free, gluten-free, sugar-free, or vegan, there seems to be quite a few you lovely readers who need these types of recipes! Don’t worry – this isn’t becoming a paleo or vegan blog or anything, but sometimes it’s nice to change things up. Since I included just one vegan ice cream recipe in my cookbook Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich, I thought it might be fun to experiment some more with dairy-free and vegan ice cream recipes! So today I’m sharing a ridiculously easy and completely customizable way to make vegan ice cream using coconut milk. 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.

Check out the step-by-step video below, along with some quick tips and flavor ideas to help you make the best vegan ice cream ever! If you like this post, please sign up to receive new recipes delivered by email and receive a free e-cookbook!

Vegan Coconut Ice Cream with only 3 ingredients!

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 with as good of results. If you’d like to see another vegan ice cream recipe using something besides coconut milk, just let me know in the comments below.

Quick Tips:

  • Use full-fat canned coconut milk!
  • The recipe provides various sweetener options. For best results, taste the mixture before it goes into the ice cream machine to perfect the sweetness.
  • 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.
  • If it does harden after sitting in the freezer for a while, just leave it at room temperature for 5 minutes before scooping.
  • Although I completely prefer to use an ice cream machine (this one or this KitchenAid attachment), If you don’t have one you can still make this recipe. Pour the blended mixture into a freezer-safe container, cover, freeze, and whisk vigorously every hour or so to aerate. Repeat until the desired consistency is achieved.
  • 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.

Flavor ideas:

Add any solid mix-ins during the last few minutes of churning.

  • 1/2 cup unsweetened cocoa powder for chocolate ice cream
  • chopped Vegan Brownie Bites
  • 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
  • the options are limitless!!

Do you have any special recipe requests? Tell me in the comments below!

How to make
Vegan Coconut Ice Cream

Yield: 1 quart
Prep Time: 5 minutes
Inactive Time 25 minutes
Total Time: 30 minutes
Learn how to make vegan ice cream with this super simple 3-ingredient 30-minute customizable recipe using coconut milk! No one has to know it's vegan! 

Ingredients

  • 2 (13.5 ounce) cans full-fat coconut milk, chilled
  • 3/4 cup granulated sugar, raw sugar, or sugar substitute (OR about 1/2 cup agave syrup or 1/2 cup honey)
  • 1 teaspoon vanilla extract OR 1 vanilla bean pod, seeded

Directions

  1. Combine all the ingredients in a blender and blend on high speed for 30 seconds.
  2. Freeze in an ice cream maker according to the manufacturers' 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.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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17 Responses to “How to Make Vegan Ice Cream”

  1. #
    Chloe @ foodlikecake — June 11, 2014 at 3:06 am

    That ice cream looks so creamy!

  2. #
    Gaby — June 11, 2014 at 5:50 am

    So simple and it looks amazing!

  3. #
    Maggie Unzueta @ Mama Maggie's Kitchen — June 11, 2014 at 7:18 am

    I have to pin. Easy and yummy. Love that combination!

  4. #
    Samantha — June 11, 2014 at 7:48 am

    Looks great! I am far from vegan, but milk doesn’t agree with me so this is a great alternative! I have missed ice cream so much and buying a pint of coconut ice cream at the store is often $5!! What broke grad student can afford that??!?! lol This whole recipe costs half that. Thanks!

    • #
      Tessa — June 11, 2014 at 8:07 am

      Oh my gosh YES those little pints of coconut ice cream are SOOO expensive! I love to stock up on cans of coconut milk when they’re on sale – even more affordable! Hope you enjoy the recipe 🙂

  5. #
    Marta Nelson — June 11, 2014 at 9:38 am

    I’d love to see more non-dairy ice creams recipes with something other than coconut milk. A little more complicated is OK – my grandson is allergic to milk and SO wants to eat ice cream, but two other family members don’t like coconut!

    • #
      Tessa — June 11, 2014 at 2:24 pm

      Thanks for the feedback! Can your grandson have eggs?

  6. #
    Sue — June 11, 2014 at 11:31 am

    Love the recipe – great for my friends who love coconut however my husband and I don’t really enjoy it that much. Would love to see more non-dairy ice cream recipes also.

    • #
      Tessa — June 11, 2014 at 2:25 pm

      Will add it to the list!

  7. #
    Sandra Ag — June 12, 2014 at 9:27 am

    Do you have any ice cream recipes that do not require a machine?

    Love this site!!!

    Thank you

    • #
      Tessa — June 14, 2014 at 7:20 pm

      Hi! Please see under Quick Tips in the post: “Although I completely prefer to use an ice cream machine (this one or this KitchenAid attachment), If you don’t have one you can still make this recipe. Pour the blended mixture into a freezer-safe container, cover, freeze, and whisk vigorously every hour or so to aerate. Repeat until the desired consistency is achieved.”

  8. #
    Kathy — June 15, 2014 at 8:17 am

    Sounds wonderful, I’m currently “curing” a bottle of vanilla bean infused vodka for home made vanilla extract. Do you think using it would give the creamier texture you mentioned? Thanks!

    • #
      Tessa — June 15, 2014 at 9:02 am

      Absolutely! That would work wonderfully.

  9. #
    Kassie — July 3, 2014 at 6:00 pm

    I have many dietary restrictions and hate the taste of coconut! Is there any chance of other alternative milks that aren’t soy such as almond milk? I would love to see a recipe like that! 🙂

    • #
      Tessa — July 4, 2014 at 8:57 am

      Thanks for your feedback! So far I haven’t had much luck with almond milk because it is pretty low-fat but I’ll keep trying for something without coconut.

  10. #
    Bo — October 24, 2016 at 11:28 am

    Is it still possible to use add-ins if I make it without an ice cream machine?

  11. #
    Aly — March 9, 2017 at 2:24 am

    Could you look at doing vegan chocolate chip cookies please? I’ve tried a couple of normal eggless recipes with vegan friendly butter instead but it’s not going so well =/

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