How To Make The Best Dairy-Free Vegan Ice Cream
Serves6 to 8
Makes1 quart
First off, I promise you there are no tricks to this vegan ice cream. This isn’t “ice cream” in quotation marks. You’re not going to get your hopes up only to have them dashed with a bowl of icy, flavorless frozen dairy substitutes. This vegan ice cream is the real deal.
Yes, it’s creamy. Yes, it tastes like a real dessert that you’d drizzle with caramel sauce and sprinkle with nuts. Yes, it’s dairy-free and vegan too (no eggs). Adding a little cornstarch to the coconut milk base, cooling then churning it before freezing, you’re bound to make the best homemade vegan ice cream. Here’s what you need to know.
Tips For Making Vegan Ice Cream
- Make sure the ice cream machine bowl is frozen for at least 24 hours before using it.
- Shake the cans of coconut milk thoroughly to incorporate the layers.
- Make sure the cornstarch is fully dissolved when whisking it with coconut milk.
- Cool the ice cream base for at least 4 hours before churning.
- Churn the ice cream until you reach a consistency of a soft serve ice cream.
I have to give a massive shout-out to our recipe contributor Megan Gordon for putting this type of ice cream on my radar. A few months back, she shared her recipe for vegan coconut almond chocolate chip ice cream, and she followed it this summer with her vegan strawberry swirl ice cream. I started wondering, is there anything this vegan ice cream base can’t do? It’s high time we shared it with you.
What’s the Secret to Vegan Ice Cream?
The secret is nothing more than coconut milk. Full-fat, creamy coconut milk. Other vegan milk substitutes, like almond milk or soy milk, just don’t cut it when it comes to ice cream. You need the fattiness and unctuousness that can only be found in a can of coconut milk.
How to Make Vegan Ice Cream
- Make a simple ice cream base. Along with the coconut milk, we add a little cornstarch. You can also use arrowroot starch, if you prefer. Either way, you combine the starch with the coconut milk and a sweetener, and then cook it on the stovetop until it becomes thick and almost pudding-like.
- Cool the base. This is a key step before churning and will take a minimum of 4 hours.
- Churn. Time will vary based on the type of ice cream maker you’re using, but the goal is to churn until you have the consistency of soft serve ice cream.
- Freeze. For scoopable ice cream, transfer the ice cream to a freezer container and freeze for 4 hours.
Sweetener Options For Vegan Ice Cream
I love this ice cream made with agave, especially since the syrupy nature of agave helps prevent ice crystals from forming, keeping the ice cream very smooth. If you’re ok with honey in your diet, you can also use that. Alternatively, you can use maple syrup or a granulated sugar like cane sugar or turbinado. Whatever sweetener works for you!
Does This Ice Cream Taste Like Coconut?
Yes, since this ice cream is almost entirely made of coconut milk, it definitely tastes like coconut. I love it plain, all on its own, but coconut is a great flavor base for just about anything, from the nuts and fruit swirls Megan added to mint or basil, dark chocolate, and tropical flavors. Use this recipe as a base and experiment with your own add-ins!
If you’re not a fan of coconut flavor, take a look at Sara Kate’s recipe for 3-ingredient ice cream. She uses a smaller proportion of coconut milk, along with a good amount of fruit juice, making more of a fruit-forward creamy sorbet.
It is not stretching things too far to call this ice cream life-changing. Whether you’re a vegan or an omnivore, this ice cream is a delicious summertime treat that’s totally worth making.
More Vegan Ice Creams & Inspirations
Vegan Ice Cream Recipe
Makes 1 quart
Serves 6 to 8
Nutritional Info
Ingredients
- 2 (13- to 15-ounce) cans
full-fat coconut milk
- 1/2 cup
sweetener, such as agave syrup, maple syrup, honey, turbinado sugar, or cane sugar
- 1/4 teaspoon
salt
- 2 tablespoons
cornstarch, or 1 tablespoon arrowroot starch
- 1 1/2 teaspoons
vanilla extract
Optional mix-ins: nuts, chocolate (or carob) chips, fruit purée, cacao nibs, etc.
Equipment
Measuring cups and spoons
Whisk
2-quart saucepan
Wooden spatula
Glass or plastic dish, for cooling the base
Ice cream machine (at least 1 1/2 quart capacity)
Plastic wrap
Freezer container, such as a loaf pan or pint container
Parchment or wax paper
Instructions
Make sure the ice cream machine bowl is frozen. At least 24 hours before you plan to churn the ice cream, put the ice cream machine's bowl in the freezer to freeze. It should be frozen solid before using (you should hear no liquid sloshing inside when you shake it).
Shake the coconut milk. Cans of coconut milk separate into a thick, creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers.
Set aside 1/2 cup coconut milk. Open the cans of coconut milk. Measure 1/2 cup and set this aside in a small bowl.
Pour the coconut milk into a saucepan. Pour the remaining coconut milk into a 2-quart saucepan.
Add the sweetener and salt. Add the sweetener (agave, maple syrup, honey, or sugar) and salt.
Warm the coconut milk. Warm the coconut milk over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.
Whisk the starch into the reserved coconut milk. Add the starch to the reserved 1/2 cup coconut milk and whisk until the starch is totally dissolved.
Add the cornstarch mixture to the coconut milk. While whisking, pour the cornstarch mixture into the warm coconut milk while whisking gently. This is your ice cream base.
Heat the ice cream base until thickened. Increase the heat to medium. Cook, stirring occasionally, until the base has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
Stir in the vanilla. Remove the base from heat and stir in the vanilla.
Chill the base. Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the refrigerator. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn't form a skin quite as badly as a milk-and-egg base, but it doesn't hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days.
Begin churning. Your base should be completely chilled and slightly pudding-like in texture. Pour the base into the ice cream machine and begin churning.
Churn until the consistency of soft-serve. Churn the ice cream until it thickens considerably and is about the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated.
Transfer to a freezer container. Scrape the ice cream into a freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. Seal the container.
Freeze for at least 4 hours. Freeze for at least 4 hours to harden the ice cream.
Warm slightly before serving. If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don't wait too long!
Recipe Notes
Storage: Leftover ice cream can be frozen for up to 2 months.
A note on honey: Those looking for a vegan recipe without honey can sweeten the ice cream with agave, maple syrup, turbinado sugar, or cane sugar.