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Basic Vanilla Coconut Ice Cream (Vegan, Soy-Free, Gluten-Free)

Posted on July 7, 2006 by Alisa Fleming in Dairy Free Desserts with 10 Comments

This fantastic ice cream recipe was adapted from How Cooking Works by blogger “Needleroozer“

Yield: 1.5 quarts

Ingredients:

4 cups coconut milk (full fat)
3/4 cup granulated sugar
pinch of salt
1 TBSP vanilla extract
1/2 vanilla bean, slit lengthwise, and scraped* (optional)

Directions:

Stir the coconut milk and sugar together until the sugar is dissolved. Add the salt and vanilla and freeze in an electric or hand operated ice cream freezer.

*throw all of your scraped beans into a jar, and fill it with sugar. Vanilla sugar is wonderful to bake/cook with.

Variations:

For more of a coconut flavor, lessen the vanilla or leave out the bean, and add some coconut.
For orange sherbet, instead of vanilla, add 1 TBSP of orangel oil, and some orange zest. If you make a batch of this, and a batch of vanilla, you have the makings for a Creamsickle! THe kids love this combo.
You could also use lemon oil and zest, throw in berries, etc.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

BrianneAugust 9, 2012 at 4:26 pmReply

I tried this with vanilla almond milk and it worked wonderfully!! So excited to be able to eat ice cream again (:

Alisa FlemingAugust 9, 2012 at 4:39 pmReplyAuthor

Fantastic! I’m so glad you enjoyed it Brianne, and thanks for sharing that almond milk worked well too!

KaseyAugust 22, 2012 at 10:15 pmReply

Can you use this with Coconut cream? I was just wondering if it would be any creamier before I go to the store This recipe sounds great!! BTW~ Agree with the Vanilla sugar, it’s great to have in the house

Alisa FlemingAugust 23, 2012 at 8:08 pmReplyAuthor

You can definitely use coconut cream! It will be a little more coconutty, but rich!

TraceyJanuary 14, 2013 at 12:55 pmReply

I made this last night with both coconut cream and milk and diced mango pieces. WOW! So yummy! It is rich but that’s good, I would eat the whole thing in one sitting if it wasn’t!

TraceyJanuary 14, 2013 at 1:00 pmReply

Oops forgot to mention that I replaced the 3/4 cup of sugar with 1/2 cup of agave syrup. Delicious.

PepoApril 9, 2013 at 12:45 amReply

I didn’t know, it was this simple!
So, with this recipe, can I add anything like fruit chunks or syrup?

Alisa FlemingApril 9, 2013 at 7:08 amReplyAuthor

Definitely!

Pam HensleyApril 9, 2013 at 10:08 amReply

This looks so easy. Do you think it would work with a sugar subsitute like Swerve. It measures and tastes like regular sugar.

Alisa FlemingApril 10, 2013 at 7:15 amReplyAuthor

If you like the taste of Swerve, then it should work fine.

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Ingredients, processes and products are subject to change by the manufacturer at any time. All products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. See Disclaimer

10 Comments

BrianneAugust 9, 2012 at 4:26 pmReply

I tried this with vanilla almond milk and it worked wonderfully!! So excited to be able to eat ice cream again (:
- Alisa FlemingAugust 9, 2012 at 4:39 pmReplyAuthor
  
  Fantastic! I’m so glad you enjoyed it Brianne, and thanks for sharing that almond milk worked well too!
KaseyAugust 22, 2012 at 10:15 pmReply

Can you use this with Coconut cream? I was just wondering if it would be any creamier before I go to the store This recipe sounds great!! BTW~ Agree with the Vanilla sugar, it’s great to have in the house
- Alisa FlemingAugust 23, 2012 at 8:08 pmReplyAuthor
  
  You can definitely use coconut cream! It will be a little more coconutty, but rich!
TraceyJanuary 14, 2013 at 12:55 pmReply

I made this last night with both coconut cream and milk and diced mango pieces. WOW! So yummy! It is rich but that’s good, I would eat the whole thing in one sitting if it wasn’t!
TraceyJanuary 14, 2013 at 1:00 pmReply

Oops forgot to mention that I replaced the 3/4 cup of sugar with 1/2 cup of agave syrup. Delicious.
PepoApril 9, 2013 at 12:45 amReply

I didn’t know, it was this simple!
So, with this recipe, can I add anything like fruit chunks or syrup?
- Alisa FlemingApril 9, 2013 at 7:08 amReplyAuthor
  
  Definitely!
Pam HensleyApril 9, 2013 at 10:08 amReply

This looks so easy. Do you think it would work with a sugar subsitute like Swerve. It measures and tastes like regular sugar.
- Alisa FlemingApril 10, 2013 at 7:15 amReplyAuthor
  
  If you like the taste of Swerve, then it should work fine.