Delicious vegan vanilla ice cream is no churn and easy to make! Made with as little as 5 ingredients! It will blow your mind! Great base for other flavors!
Being vegan or dairy free doesn’t mean that you can’t have delicious tasting ice cream. This vegan vanilla ice cream proves that!
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.
Watch how to make vegan vanilla ice cream:
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What ingredients do you need to make dairy free vanilla ice cream?
You need just 6 ingredients to make this delicious dairy free ice cream recipe. That little fact may blown your mind with excitement, but it’s really a super simple recipe.
The ingredients that you need are:
- Full fat canned coconut milk or Store bought vegan whipped topping
- Vegan Condensed Milk (click for recipe)
- Sea Salt
- Vanilla Extract
- Vanilla Bean
How do you make vegan vanilla 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. Finally, add in the vanilla bean.
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 and serve.
Do I have to use vanilla bean or can I just use extract?
If you want an authentic vanilla ice cream taste, then you really need to use the vanilla bean.
Of course, if you don’t want to, you always have the option of just using vanilla extract. Add an additional 1 tbsp of vanilla extract to the recipe.
Hint: splurge on the vanilla beans!
CAN I MAKE THIS TOP 8 ALLERGEN FRIENDLY VANILLA ICE CREAM?
In the main recipe, we are using coconut whipped topping and condensed milk. However, it’s still possible to make this a Top 8 Allergen Friendly Ice Cream.
So let’s walk through this. 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.
Those two switches will make this a Top 8 Allergen free ice cream.
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.
WHAT OTHER NO CHURN VEGAN ICE CREAMS SHOULD I TRY?
Once you try this delicious no churn dairy free ice cream, you may be wondering what other flavors you should try! Here are some delicious recommendations straight from our kitchen:
- Vegan Chocolate Ice Cream
- Vegan Salted Caramel Brownie Ice Cream
- Summer Favorite Vegan S’mores Ice Cream
- Summer Favorite Vanilla Blueberry Peach Ice Cream
- Vegan Peanut Butter and Jelly Ice Cream
- Vegan Rocky Road Ice Cream
Pin this vegan vanilla ice cream for later:
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Vegan Vanilla Ice Cream
Ingredients
- 2 cans full fat coconut milk (Or 1 tub frozen vegan whipped topping)- *Need to yield approximately 3 cups whipped topping
- 4 oz vegan condensed milk recipe
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1 vanilla bean, scraped out
Instructions
- If making vegan condensed milk, make that first.*Skip this step if using store bought.
- If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it.
- Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean.
- 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.
- Yields approximately 1 pint.
Notes
Share a photo of our recipe you made! Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!
Amazing, Amazing, Amazing! We seriously may never purchase store bought ice cream again! The recipe was super simple to follow. We decided to go the “from scratch” route. The taste: yummy & creamy, leaves no aftertaste like the other non dairy ones you get from the grocery. Daughter wanted to fold in Oreos and I happily obliged!
the recipe calls for 2 cans, but in the video- it shows 1 can going into the fridge and then seperating only the cream to use.
Which one should i follow as i want to make from scratch w coconut milk.
Or can i use the whole can after refrigeration?
It says 2 cans, because you can’t always get enough fat from a can of coconut depending on the brand. You only want to use the fatty part from the coconut milk not the water part at the bottom. When whipped, you need to have 3 cups of whip as your base for the recipe. Hope that helps.