This dairy-free sweet tea ice cream recipe was originally submitted by Moriah Geller for a recipe contest we were hosting. It was paired with her Vegan Peach Bread Pudding. Since National Iced Tea Day (and summer!) is coming up, we thought it would be the perfect time to give this cool, creamy frozen dessert it’s own post.
Dairy-Free Sweet Tea Ice Cream that’s Brewing with Possibilities
Here are some ingredient notes and tips that can help you make this dairy-free sweet tea ice cream recipe your own.
Coconut Milk or Cream – Moriah used So Delicious Culinary Coconut Milk to make this recipe. It’s been discontinued, so we’ve adapted the recipe without it. It was basically a high-quality coconut milk with lots of coconut cream. Just be sure you use a good quality coconut milk or coconut cream for best results. It should thicken into quite a bit of spoonable cream when refrigerated. Do not use coconut milk beverage, which is sold in larger cartons for drinking – it is too thin.
Iced Tea – The basic recipe uses black tea, but you can swap in another tea for a different flavor vibe. We also like these Four Refreshing Takes on Iced Tea to mix things up.
Dairy-Free Creamer – Moriah used So Delicious French Vanilla Coconut Creamer, which provides more richness, and the sweetness, to this recipe. If you opt to substitute another dairy-free creamer, keep in mind that this might affect the sweetness and flavor of the recipe. You can add in a little vanilla extract and/or sweetener, if needed.
Sweetener – As mentioned, we swapped full-fat canned coconut milk or coconut cream for the culinary coconut milk. They are basically the same thing, but the culinary coconut milk came in slightly smaller packages. We’ve added an option for sweetener since you are adding a little more coconut milk, and creamer sweetness can vary. We like brown sugar, cane sugar, or agave, but you could even use a sugar-free variety, if preferred.
Special Diet Notes: Sweet Tea Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. You can make it sugar-free or paleo with an unsweetened dairy-free creamer and your favorite sugar-free or unrefined sweetener, to taste.
- 1 (14-ounce) can full-fat coconut milk or coconut cream
- 1 cup dairy-free vanilla coffee creamer (used So Delicious French Vanilla)
- 1 ½ cups strongly brewed black tea
- 1 tablespoon fresh-squeezed lemon juice, plus additional to taste
- Sweetener, to taste (optional)
- Put the coconut milk or cream, tea, creamer, and 1 tablespoon lemon in your blender and blend until combined.
- Taste test, and add more lemon juice and/or some sweetener, if desired. Keep in mind that it will taste a bit less sweet when frozen.
- Churn the mixture in your ice cream maker according to the manufacturer's instructions. Make sure the insert is pre-frozen, if instructed. If you don't have an ice cream maker, use one of these methods.
- Pack the churned ice cream into an airtight container and freeze until solid, about 4 hours. Let sit at room temperature for 10 to 15 minutes before scooping.