FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.
This dairy free vanilla ice cream recipe is a classic and is so delicious that you won’t even miss the dairy! This recipe is 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. Even better, try it with some coconut oil Magic Shell drizzled over the top and get your daily dose of coconut oil! Yum!
Feel free to add other flavors or mix-ins to this recipe. You could customize it any way you like. Enjoy!
Intimidated by the thought of making your own ice cream at home? Don’t be! It’s so easy and here are 5 Tips for Perfect Homemade Ice Cream.
NOTE: People seem to freak out because I’ve included raw egg yolks in this recipe. If you don’t want to eat raw eggs, then don’t. I ONLY eat raw eggs when they come from a source I trust, like my parents (who raise chickens) or a local farmer that I know and trust. I would NEVER eat commercial eggs raw. So, if you don’t have a safe source for eggs, you can either omit them, or heat the mixture over very low heat to pasteurize the eggs before making the ice cream.
My passion for homemade ice cream and frozen treats is exactly why I wrote my eBook, The Splendid Scoop. You can learn more about that book here, or read on down to the bottom of this article.
Coupons and Freebies for Dairy-free Vanilla Ice Cream Ingredients
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
- Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
- Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂
- I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
Dairy-free Vanilla Ice Cream Recipe
This dairy-free vanilla ice cream recipe is a classic and is so delicious that you won’t even miss the dairy! This recipe is perfect to have on hand for those who have food allergies and it is so simple and easy to make.
Ingredients
- 4 pastured egg yolks
- 3.5 cups full-fat coconut milk
- 2 tbsp. superfine organic cane sugar or coconut sugar
- 16 drops vanilla cream stevia
- 1 1/2 tsp. vanilla extract OR vanilla bean powder
Instructions
- Mix all the ingredients together with a hand mixer until thoroughly combined.
- Chill completely, at least 6 hours, or overnight.
- Prepare according to your ice cream maker's instructions.
- No ice cream maker? No problem. Just pour the mixture into a shallow freezer-safe dish. Place in the freezer and every 30-45 minutes, stir the mixture around until it reaches a consistency you like. More time consuming, but totally doable. 🙂
Recommended Products
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1140Total Fat: 51gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 548mgSodium: 1541mgCarbohydrates: 141gFiber: 2gSugar: 75gProtein: 31g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Want to Learn How to Make Your Own Ice Cream Perfection At Home?
I’ve got you covered in my best-selling eBook, The Splendid Scoop and Other Frozen Treats: Delicious and Easy Dairy-Free Recipes, Plus Tips and Tricks for Homemade Ice Cream Perfection!
When the weather gets warm, nothing is more delicious than a bowl of cold ice cream or a delicious frozen treat. But, when you’re on a restricted diet, finding treats that are suitable for your needs can be tricky. Plus, what happens when you want to make ice cream, but don’t own an ice cream maker? Can you still make tasty treats without all the special equipment?
Yes! You can!
That is why I created The Splendid Scoop and Other Frozen Treats eBook! I, myself, am on a restricted diet for health reasons and when the weather starts warming up over 65 F, I start to get cranky. ? I am definitely a cool weather gal and one way to keep me sane and satisfied during the height of summer is knowing that I can make something delicious, at home, using healthy ingredients that fit my lifestyle.
All of the recipes in this book are dairy, grain, and gluten free. They can easily be modified for the autoimmune protocol as well, making them extra special for those on super restricted diets.
In The Splendid Scoop and Other Frozen Treats eBook, You Will Learn:
- Why making your own ice cream and frozen treats at home is better than buying them at the store (even the organic ones!).
- Tips and tricks for homemade ice cream success.
- How to make ice cream without an ice cream maker (it’s easier than you think!).
- Delicious dairy-free recipes the whole family will love (recipes are also gluten and free and can easily be adapted for the autoimmune protocol as well).
- Extensive resource suggestions for real food, wellness, and beyond.
Don’t let another summer or special occasion pass you by. No longer will you have to watch your friends and family indulge on their favorite frozen treats while you sit on the sidelines due to your dietary restrictions.
Now you can enjoy creamy, delicious, and allergen-friendly frozen treats once again with The Splendid Scoop.
Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.
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”!
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! 🙂
I think your recipe may have a misprint – pasteurized eggs, when you might mean pastured, organic eggs. Also, should the ingredients be cooked as the yolks would make a creamy custard then.
For the posters who queried the “dairy-free” status – DAIRY means is comes from a cow. I know some people are confused by this because eggs are often sold in the dairy section of a grocery store.
Hi Debbie – I’m confused as to what you are referring to, as the recipe states “pastured” eggs, not “pasteurized”. I personally don’t cook my mixture before making the ice cream for two reasons (1) raw eggs are easier to digest for many people, and (2) I get my eggs from a source I trust, so I have no qualms about eating them raw. You certainly could make a custard first and then turn it into ice cream if you prefer. Cheers! 🙂
I never cook my egg yolks when I make ice cream. I used to keep my own chickens, so I knew how great the eggs were, but I have another great source of pastured eggs now. I wouldn’t necessarily do this with supermarket eggs.
I totally agree! I would only use raw eggs if you know where they came from and trust the source. I never eat supermarket eggs raw. Just the ones I get from family or friends. 🙂
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! 🙂
Does this recipe make a creamy ice cream? I have tried a few recipes with coconut milk and just can’t seem to get it creamy like a dairy ice cream!
Hi Katie – I find the ice cream to be creamy, especially if you use an ice cream maker. I think the eggs really help improve the body and texture of the ice cream. Hope you enjoy!
What can I substitute for the stevia? Artificial sweeteners and stevia both give me horrible headaches 🙁
Hi Amanda – You could replace it with a couple tablespoons of granulated sugar of your choice. Hope you enjoy! 🙂
Can I sub cashew milk for coconut milk?
Hi Michele – I’ve never tried it, but I imagine it would work. Let me know how it turns out! 🙂
Re the eggs question, as someone has previously mentioned, eggs are definitely NOT dairy. Dairy comes from a cow, a dairy cow on. a dairy farm. Eggs come from a chicken. Eggs are in the protein food group.
Check out http://www.nhs.uk/Livewell/Goodfood/Pages/eatwell-plate.aspx
Hi Catie – Totally agree! People are always confused about eggs being dairy and I’ve never understood that. I think it must be because they are in the same sections at the grocery store? 🙂
PS LOVE the recipe :)!!
Jessica,
First of all thank you for all of your thorough info. I’m into this big time and it is always a testament to someone else when I learn something new. My question is: I made ice cream last night (raw milk) using Megan Stevens (Eatbeautiful.net) recipe. I love her but it came out icy. I have a fancy new Breville ice cream maker so I know its not that and I followed your instructions too. Is it the maple syrup (too much liquid) or the fact that you do not “cook” the mixture first that made it icy. In other words, how do you make really creamy ice cream?
Hi Roberta! I actually stopped using liquid sweeteners in my ice cream recipes because of that. Now I use a super fine granulated sweetener and the texture is much better. I avoid anything that can add extra water to the mixture and make it icy. I also use thick cream (coconut cream now, but when I was eating dairy it would be heavy cream) as the base. Higher fat content and less water. You could add a little half-and-half if you wanted to cut the cream some. I would not use just milk though as milk has a much higher water content and is going to give you the icy consistency. The higher the fat, the smoother and creamier the ice cream. I’m, not sure if you’re interested, but I just released my newest ebook all about homemade ice cream: https://shop.deliciousobsessions.com/product/the-splendid-scoop/. Hope that helps! Happy churning! 🙂
You can always egg extra yolks for extra creaminess (and nutrition). I think my record was 13, and it was delicious.
Ooooh yum! I bet that was some GREAT ice cream!!! 🙂
yes that is what i thought. i LOVE good fats and we eat dairy so raw cream it is with super fine organic sugar (of some sort) and yes, i am ordering the book.
thank you.
You’re welcome! I’m always happy to help! Happy churning! 🙂