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Dairy Free Vanilla Ice Cream

Dairy free vanilla ice cream made with coconut milk and a gentle stovetop thickening step, then churned for a silky, creamy scoop. Clean vanilla flavor stays front and center in this non-dairy vanilla frozen dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours 10 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Coconut milk base
  • 2 can (13.5 oz) full-fat coconut milk Use chilled cans if possible for faster cooling.
  • 0.5 cup granulated sugar Use maple syrup instead if preferred; choose one.
  • 0.5 cup maple syrup Use maple syrup instead of granulated sugar; choose one.
  • 1 tablespoon arrowroot or tapioca starch Thickens slightly during heating so the base churns smoothly.
  • 2 teaspoon pure vanilla extract For the cleanest vanilla flavor.
  • 0.25 teaspoon salt Balances sweetness.
  • 1 tablespoon coconut oil Adds richness and helps texture stay creamy.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Cook and thicken the base
  1. Whisk full-fat coconut milk, granulated sugar (or maple syrup), arrowroot or tapioca starch, pure vanilla extract, salt, and coconut oil together in a saucepan until evenly combined.
  2. Heat over medium heat, whisking constantly, until the sugar dissolves and the mixture thickens very slightly, about 5 minutes.
Chill the mixture
  1. Cool the mixture completely over an ice bath to bring it down quickly for a smoother churn.
  2. Refrigerate until cold and set, at least 4 hours.
Churn and freeze
  1. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  2. Freeze until scoopable, about 2 hours, so the texture firms up for clean scoops.

Notes

For the smoothest texture, cool the cooked base fully before chilling, and keep the ice cream maker bowl cold per the manufacturer’s directions. Store in a covered container in the freezer up to 2 weeks; thaw 5–10 minutes at room temperature for easier scooping. Freezing works well—avoid repeated refreezing after scooping. Dietary swap: this recipe is already plant-based and dairy-free; for extra vanilla intensity, use vanilla bean paste or steep a vanilla bean in the coconut milk before heating.