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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Classic Vanilla Coconut Ice Cream that Makes Being Dairy-Free Easy

    Classic Vanilla Coconut Ice Cream that Makes Being Dairy-Free Easy

    22
    By Alisa Fleming on July 23, 2019 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    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 Recipe (Dairy-free and Vegan). Easy (no cooking or pre-chilling) with several variations (Orange Sherbet, Stracciatella, Coconut, Ice Milk). Also soy-free and gluten-free.y-Free Easy

    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.

    Classic Vanilla Coconut Ice Cream Recipe (Dairy-free and Vegan). Easy (no cooking or pre-chilling) with several variations (Orange Sherbet, Stracciatella, Coconut, Ice Milk). Also soy-free and gluten-free.y-Free Easy

    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.

    5.0 from 1 reviews
    Classic Vanilla Coconut Ice Cream (Dairy-Free)
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    Please note that the Prep time is hands on time only. Allow time for churning and chilling. And make sure you have pre-frozen your ice cream maker insert if directed by the manufacturer. If you don't have an ice cream maker, we have a post on How to Make Vegan Ice Cream without an Ice Cream Maker.
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: 1½ quarts
    Ingredients
    • 4 cups full-fat canned coconut milk
    • ¾ cup sugar
    • ½ vanilla bean (optional)*
    • 1 tablespoon vanilla extract
    • Pinch fine sea salt
    Instructions
    1. Pour the coconut milk and sugar into a large bowl or your blender, and stir or blend until the sugar is dissolved.
    2. 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.
    3. Churn the mixture in your ice cream maker according to the manufacturer's directions.
    4. Pack the soft serve ice cream into a freezer-safe container, and freeze for 4 hours, or until solid.
    Notes
    *You can put the leftover vanilla bean pod in a jar with some sugar. It will become infused with the vanilla flavor.
    3.5.3229

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    Alisa Fleming
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    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    22 Comments

    1. Jules Shepard on August 27, 2019 8:56 am

      Love these easy “nice” cream recipes! Just made some mango recently but the family LOVES vanilla!

      Reply
    2. Stephanie Pavelko on August 8, 2019 2:23 pm

      Thank you for making this ice cream! I can’t wait to make it!

      Reply
      • Alisa Fleming on August 9, 2019 9:42 am

        Happy to oblige! I hope you get the chance to try it Stephanie – it’s such a great basic dairy-free ice cream recipe.

        Reply
    3. Pingback: Thai Ice Cream Recipe (Dairy-Free & Nut-Free)

    4. lisa on February 17, 2016 12:11 pm

      do you have to use ice cream maker to do this recipe………Lisa

      Reply
      • Alisa Fleming on February 18, 2016 8:15 am

        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

        Reply
    5. Aria on June 29, 2014 5:54 am

      Can I use Almond Fresh instead of coconut milk? looks great! I have not eaten ice cream for ages because of the dairy allergies!

      Reply
      • Alisa Fleming on June 29, 2014 3:19 pm

        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.

        Reply
    6. Pingback: Dairy free ice cream recipes! | Well Balanced Blog

    7. Emilie on July 10, 2013 6:23 pm

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

      Reply
      • Alisa Fleming on July 11, 2013 3:42 pm

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

        Reply
        • Emilie on July 11, 2013 4:50 pm

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

          Reply
    8. Pam Hensley on April 9, 2013 10:08 am

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

      Reply
      • Alisa Fleming on April 10, 2013 7:15 am

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

        Reply
    9. Pepo on April 9, 2013 12:45 am

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

      Reply
      • Alisa Fleming on April 9, 2013 7:08 am

        Definitely!

        Reply
    10. Tracey on January 14, 2013 1:00 pm

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

      Reply
    11. Tracey on January 14, 2013 12:55 pm

      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!

      Reply
    12. Kasey on August 22, 2012 10:15 pm

      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

      Reply
      • Alisa Fleming on August 23, 2012 8:08 pm

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

        Reply
    13. Brianne on August 9, 2012 4:26 pm

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

      Reply
      • Alisa Fleming on August 9, 2012 4:39 pm

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

        Reply

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