Being vegan or dairy free doesn’t mean you can’t have delicious ice cream! Learn how to make it right in the comfort of your home. No churning, no bananas.
There’s a big misconception that once you go vegan you can no longer have things like pizza, ice cream, and more. But that’s actually further from the truth. In fact, we’re going to show you how to make some delicious no churn vegan ice cream recipes.
I know that it may sound like an oxymoron, but ice cream isn’t synonymous with strictly dairy milk. You can actually make ice cream with a variety of different milks if you have an ice cream maker.
Today, however, we wanted to share with you a no churn vegan ice cream. You will be mind blown at how easy it can be to make delicious, creamy, amazing dairy free/vegan ice cream in your home without lugging out another appliance.
All of them are under 15 ingredients, many of them being under 10.
These are perfect for just yourself, but also to make with small children as a special treat. Summertime is perfect for getting in the kitchen together and bonding.
Watch how to make no churn vegan ice cream:
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What ingredients do you need to make dairy free ice cream?
For every vegan ice cream recipe that we are showing, you need a base of just 4 to 5 ingredients. After that, the possibilities are endless!
We’re sharing with you 7 different flavor combinations, but the goodness doesn’t stop there. Once you have this base you are off to the races with absolutely delicious, homemade vegan ice cream.
That little fact may blown your mind with excitement, but it’s really a super simple recipe.
The base ingredients that you need are:
- Full fat canned coconut milk or Store bought vegan whipped topping
- Vegan Condensed Milk (click for recipe)
- Vanilla Extract
How do you make vegan ice cream?
There are a few steps that you need to do in order to make this, but you don’t need any ice cream makers or other non-standard appliances.
To start, you need to make your homemade vegan condensed milk.
If you are using store bought vegan condensed milk you can skip that step.
Once you have your condensed milk prepped or ready from the store, then you will start by whipping your coconut whipped topping. Follow the instructions for making it from home or pour out the contents of the tub and whip it.
If you are making it from canned coconut milk, you will whip until stiff peaks form. If you are using store bought, then just blend until smooth consistency.
Next, whip in your vegan condensed milk, salt and vanilla extract.
Then, you can add any desired toppings. Click on the recipes below to get inspired to make your first (or next) flavor!
Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.
Scoop out amount desired as needed. Makes approximately one pint, but you can double, triple, etc the recipe to make more.
CAN I MAKE THIS TOP 8 ALLERGEN FRIENDLY ICE CREAM?
All of the recipes we have below can be altered to make Top 8 Allergen Friendly in some way.
We can replace the coconut whipped topping with an almond or rice whip topping depending on allergens. Both of those come in spray cans.
For the vegan condensed milk, we clearly outline how to make it in our linked post with any type of dairy free milk, so you could use oat or flax for Top 8 Allergen Friendly.
HOW LONG WILL VEGAN ICE CREAM LAST IN THE FREEZER?
For the most part, as long as you are using products that don’t expire soon, vegan ice cream will last 3-6 months if stored properly. Then again, that’s if it lasts that long!
WHAT STORE BOUGHT PRODUCTS DO YOU USE?
Making this store bought, definitely makes the process go faster. Our preferred products, if no coconut allergy is present, is So Delicious coconut whipped topping in the tub and the canned sweetened condensed coconut milk.
Share a photo of our recipe you made! Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!
Even more vegan ice cream recipes:
If you love these then you will also want to make:
Don’t want to make?
Check our our ice cream taste tests: