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

Posted on by Alisa Fleming in Dairy Free Desserts with 14 Comments
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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.

 

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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 →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

14 Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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?

  6. 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.

  7. EmilieJuly 10, 2013 at 6:23 pmReply

    Do the cans of coconut milk need to be refrigerated then separated like when making coconut cream whipped cream?
    Thanks!

    • Alisa FlemingJuly 11, 2013 at 3:42 pmReplyAuthor

      Hi Emilie, Nope, you are just using the whole can here – dump it all in!

      • EmilieJuly 11, 2013 at 4:50 pmReply

        Thanks Alisa! I bought a couple cans today for the weekend!

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