This dairy free vanilla ice cream recipe is a classic. It’s perfect to have on hand for those who have food allergies and it is so simple and easy to make. I love ice cream – pretty much any flavor, non-dairy or dairy. However, I rarely buy it because most commercial ice creams are filled with so much junk. Even the organic and all-natural brands still have certain ingredients that I don’t like. So, that’s why I invested in a Cuisinart ice cream maker (it was on clearance at Sur la Table) and it has gotten a lot of love! Here is a simple and delicious non-dairy ice cream. Perfect by itself, or on top of bananas foster or mixed fruit cobbler. Or, try it with some coconut oil Magic Shell drizzled over the top! Yum!
Dairy-free Vanilla Ice Cream
4 pastured egg yolks
2 cans coconut milk (approx. 3 1/4 cups)
2 tbsp. fine cane sugar (you can whiz it up in a food processor to make it extra fine)
16 drops vanilla cream stevia
1 1/2 tsp. vanilla extract
Mix all the ingredients together with a hand mixer until thoroughly combined. Chill completely, at least 2-4 hours. Prepare according to your ice cream maker’s instructions.
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
I found a similar recipe that used 1 can coconut milk, 1/3 C PB, 1/3 C sweetener, and vanilla. I doubled the recipe and only used 1/3 C sugar, plus about 1/2 tsp white stevia powder. The whole family loved it.
Yum! I LOVE homemade ice cream and it’s fun to experiment with different “milks”!
[...] In a double boiler (or sauce pan over low heat), melt all of the ingredients together and stir until combined. Serve over your favorite ice cream. [...]
How is this dairy free is the first ingredient is eggs?!
Hi Sith – Many people don’t consider eggs “dairy”. I don’t, as I can tolerate eggs fine, but cannot drink milk, eat cheese, etc. I consider dairy to refer to anything that is milk-based. That said, everyone had their own definitions, so if you are allergic to eggs or don’t like them, you can just omit them from the recipe. Hope that helps!
How do you pasturize egg yolks?
Hi Carlie – I don’t pasteurize them, because I get my eggs from a safe source that I trust, so I don’t worry about eating them raw. If you are concerned, you could heat the milk and the eggs together and make a sort of custard. Then, you could cool it down and proceed from there. I would definitely not eat store-bought eggs raw, but if they’re from a safe source, you should not have anything to worry about. Hope that helps!