Dairy-Free Vanilla Ice Cream



  • 2 cans (13.5 oz each) full-fat canned coconut milk, chilled overnight
  • 1/2 cup granulated sugar (adjust to taste)
  • 2 teaspoons vanilla extract
  • Pinch of sea salt


  1. Chill coconut milk: This ingredient takes the place of heavy cream and milk in a traditional ice cream recipe, as well as eggs. Place the cans of coconut milk in the refrigerator overnight. This will cause the cream to separate from the liquid. 
  2. Prepare the ice cream base: Open the chilled cans of coconut milk and scoop out the solid coconut cream into a mixing bowl. Save the remaining liquid for other purposes. 
  3. Whip the coconut cream: Using a hand mixer or stand mixer, whip the coconut cream until it becomes smooth and slightly fluffy. 
  4. Combine ingredients: Gradually add sugar, vanilla extract, and a pinch of sea salt to the whipped coconut cream. Mix until all ingredients are well combined and the mixture is smooth. Taste and adjust sweetness if necessary.
  5. Chill mixture: Place the mixture in the refrigerator for about 1 hour to chill. This helps the flavors meld together and improves the texture of the ice cream.
  6. Churn: Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-30 minutes, or until the mixture has thickened to a soft-serve consistency.
  7. Freeze: Once churned, transfer the ice cream to a freezer-safe container. Smooth the top with a spatula, then cover with a lid or plastic wrap. Freeze for at least 4 hours, or until firm.
  8. Serve: Remove the ice cream from the freezer a few minutes before serving to allow it to soften slightly. Scoop into bowls or cones, and enjoy your creamy dairy-free vanilla ice cream!

You can also garnish your vanilla ice cream with fresh fruits, chocolate chips, or crushed cookies for added flavor and texture. Enjoy!