This fantastic dairy-free vanilla coconut ice cream recipe is made with pure vanilla extract and real vanilla beans for a double dose of that warm sweet flavor. It’s a very simple vegan formula that doesn’t require heating or chilling before churning, and it’s perfect for vanilla fanatics (like me!). I’m sure it will become your basic go-to ice cream, and it’s the perfect dairy-free way to celebrate National Vanilla Ice Cream Day!
Classic Vanilla Coconut Ice Cream that Makes Being Dairy-Free Easy
This basic recipe is delicious and oh-so versatile. Which is why I’m giving the post a big update today with some new variations – I originally shared this recipe back in 2006! Here are some ways you can customize this vanilla coconut ice cream to your taste or dietary needs.
Purely Coconut – You can reduce the vanilla or leave out the vanilla bean and add some shredded coconut or toasted coconut as it churns. For a bigger tropical infusion, you can even add a little coconut extract. It’s quite scrumptious!
Orange Sherbet – Omit the vanilla, but add 1 tablespoon of orange oil and some orange zest. If you make a batch of this and a batch of the vanilla, you can serve both for a creamsicle-inspired dessert.
Stracciatella – When it is almost done churning, add 1/4 to 1/2 cup of shaved dairy-free chocolate. The shavings amplify the melt in your mouth experience.
Cookie Cream – Use organic brown sugar in place of the cane sugar for a richer flavor. If you’re paleo, you can use coconut sugar! It will be a little less sweet and have more of a malted flavor.
Vanilla Ice Milk – If you can’t do coconut, or need a coconut break, you can substitute your favorite unsweetened dairy-free milk beverage. It will be a touch icier, but also delicious and refreshing. The consistency will look more like these scoops.
Special Diet Notes: Basic Vanilla Coconut Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Make it paleo with honey or coconut sugar or keto with your favorite low-carb sweetener.
- 4 cups full-fat canned coconut milk
- ¾ cup sugar
- ½ vanilla bean (optional)*
- 1 tablespoon vanilla extract
- Pinch fine sea salt
- Pour the coconut milk and sugar into a large bowl or your blender, and stir or blend until the sugar is dissolved.
- Split the vanilla bean, if using, and scrape the seeds into the coconut mixture. Add the vanilla extract and salt and stir or blend to combine.
- Churn the mixture in your ice cream maker according to the manufacturer's directions.
- Pack the soft serve ice cream into a freezer-safe container, and freeze for 4 hours, or until solid.
For More of My Dairy-Free Recipes, Get Go Dairy Free!
22 Comments
Love these easy “nice” cream recipes! Just made some mango recently but the family LOVES vanilla!
Thank you for making this ice cream! I can’t wait to make it!
Happy to oblige! I hope you get the chance to try it Stephanie – it’s such a great basic dairy-free ice cream recipe.
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do you have to use ice cream maker to do this recipe………Lisa
Hi Lisa, here are instructions on how to make dairy-free ice cream without an ice cream maker: http://www.godairyfree.org/news/tips-for-making-homemade-dairy-free-ice-cream-without-an-ice-cream-maker
Can I use Almond Fresh instead of coconut milk? looks great! I have not eaten ice cream for ages because of the dairy allergies!
Hi Aria, using Almond Fresh would make an ice milk, not an ice cream. Full-fat coconut milk is very rich and close to heavy dairy cream in consistency.
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Do the cans of coconut milk need to be refrigerated then separated like when making coconut cream whipped cream?
Thanks!
Hi Emilie, Nope, you are just using the whole can here – dump it all in!
Thanks Alisa! I bought a couple cans today for the weekend!
This looks so easy. Do you think it would work with a sugar subsitute like Swerve. It measures and tastes like regular sugar.
If you like the taste of Swerve, then it should work fine.
I didn’t know, it was this simple!
So, with this recipe, can I add anything like fruit chunks or syrup?
Definitely!
Oops forgot to mention that I replaced the 3/4 cup of sugar with 1/2 cup of agave syrup. Delicious.
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!
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
You can definitely use coconut cream! It will be a little more coconutty, but rich!
I tried this with vanilla almond milk and it worked wonderfully!! So excited to be able to eat ice cream again (:
Fantastic! I’m so glad you enjoyed it Brianne, and thanks for sharing that almond milk worked well too!