Rich creamy vanilla ice cream that’s dairy free too! This 3 ingredient ice cream couldn’t be simpler, and is perfect for topping cobblers, brownies, pies, and other desserts. Use it to make a dairy free kombucha float or sparkling cider float. Or enjoy it with chocolate syrup or caramel sauce. I love vanilla ice cream because there are so many different ways to enjoy it!
My two versions of chocolate coconut milk ice cream (here and here) have been a big hit on this blog. I thought it was time to post a vanilla version as well. Since you don’t have the strong chocolate flavor, the coconut milk flavor will shine through more in this recipe, but it still has that delicious creamy texture that makes this dairy free treat something anyone can enjoy. Coconut milk definitely makes the best dairy free ice cream out there. It’s just as good as a dairy based ice cream.
I love how simple it is to make too! Only three ingredients – coconut milk, honey and vanilla, it’s one of the easiest and quickest recipes to throw together. It’s a great dessert to make when you are busy. You can experiment with different sweeteners in this recipe like pure maple syrup or coconut sugar too. I choose to use a mild raw local honey. I personally think that it gives the ice cream an almost “marshmallow” flavor.
I’ve mentioned it before, but our ice cream maker has been one of the best “extra” kitchen equipment we’ve owned! We love being able to make our own, naturally sweetened ice cream. I definitely recommend that you get an ice cream maker that doesn’t need the use of ice as it makes the process so much easier and less messy.
Notes on ingredients and equipment:
- I own a Cuisinart Ice Cream Maker and love it!
- I’ve started using Aroy-D Coconut Cream because it has a lovely taste and no “gums” added to it.
OTHER COCONUT MILK ICE CREAM RECIPES:
- Double Chocolate Cookie Dough Ice Cream
- Chai Coconut Milk Ice Cream
- Mexican Chocolate Ice Cream
- Vanilla Coconut Milk Ice Cream
- Apple Cinnamon Ice Cream with Salted Caramel Sauce (coconut milk option)
- Strawberry Coconut Ice Cream
- Chocolate Coconut Milk Ice Cream
Vanilla Coconut Milk Ice Cream
Ingredients:
- 2, 14-ounce cans of full fat coconut milk or 3.5 cups of coconut milk or cream
- 1/3-1/2 cup of honey or sweetener of choice (to taste)
- 2 tablespoons vanilla extract
1. Combine the ingredients, whisking to get the honey to combine with the coconut milk, or simply blend in a blender.
2. Make into ice cream according to the directions on your ice cream maker.
3. You can serve as a soft serve right away, or ripen in the freezer for a few hours and serve.
Notes: Will last a week or two in the freezer. I like to use an alcohol based vanilla extract as it seems to help keep the ice cream from getting as hard. If left overnight or longer in the freezer, leave out at room temperature for about 15 minutes to soften.
- 2 14 ounce cans of full fat coconut milk or 3.5 cups of coconut milk or cream
- ⅓-1/2 cup of honey or sweetener of choice (to taste)
- 2 tablespoons vanilla extract
- Combine the ingredients, whisking to get the honey to combine with the coconut milk, or simply blend in a blender.
- Make into ice cream according to the directions on your ice cream maker.
- You can serve as a soft serve right away, or ripen in the freezer for a few hours and serve.
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Hm. I followed the recepie (used coconut cream, instead of coconut milk) and used an icecream maker,
it has set HARD.
It tastes great, but I have to scrape at it like ice.
It Would have made brilliant popsicles.
Somebody please help me, I have been churning my mixture of ice cream for over a hour now and it is still watery. I used everything except for I used 1/3 cup of honey and 1/8 cup of Xylitol and also added 2 tsp of arrowroot powder. Please help!! What should I do??
Thanks,
Yoli
As a tablespoon of maizena/ cornflour. Bring to soft boil till it coats the back of a wooden spoon. cool and then freeze in icecream machine. The no dairy does not thicken without it. best of luck
Add a tablespoon of maizena / cornflour. Bring coconut miik and cream to soft boil till it coats the back of a wooden spoon. cool and then freeze in ice cream machine. The no dairy does not thicken without it. best of luck
I forgot to say that I am using the same Ice Cream maker as you.
Yoli
I just wanted to say thank you for the recipe! I made it yesterday (added some chocolate chips) and it was delicious! Thanks!
Any suggestions on how to improve the texture of the ice cream? I made it and love the flavor but the texture is a bit icy. We used the same ice cream maker. Thanks for such great information. 🙂
Your recipe sounds wonderful… clean and simple. I do have two questions:
– Would coconut cream, instead of, or alongside, coconut milk, work ok and make the final product creamier?
– I can’t have honey. Do you think plain cane sugar would work?
Thanks so much.
If you use the cream of coconut omit the sugar all together it will be sweet enough I believe from a past recipe I just tried.
If you are getting icy result it’s because you aren’t using full fat CANNED coconut milk. You cannot use the stuff in the boxes or refrigerator case. They are essentially milk–they are actually mostly water. Just like you don’t make ice cream with only milk. Rather you must use a great deal of cream in traditional ice cream. I have also read that the Thai Kitchen brand is best coconut milk. Lite doesn’t work.
I believe I read somewhere that Thai Kitchen coconut milk has BPA.
I prefer Trader’s Loe coconut cream or milk. According to jay website it is free of BPA.
This is in my new VonShef Ice cream maker right now! I am so excited ! I tried another recipe that called for cream of coconut and whoa it was way too sweet for us! just licking the spoon I can tell this is so much lighter with honey and will nourish our bodies as well as our souls with goodness! Thank you!
hi! I have a ninja not an ice cream maker. Would it still work with using the ninja? If not can someone recommend am inexpensive ice cream maker? Thanks
Thanks
hi! I have a ninja not an ice cream maker. Would it still work with using the ninja? If not can someone recommend an inexpensive ice cream maker? Thanks
Thanks
I made this with dates instead of honey and a vanilla bean cut up and chucked in the food processor with the dates and some of the coconut cream. Added the rest of the coconut cream and a big pinch of salt. Oh my gosh! It is delicious and very very rich! Salted caramel with a vanilla twist!!
YUM! That sounds delicious. Thanks for sharing. 🙂
About how much ice cream does this make ?
Just made this using coconut sugar for the sweetner, Thai Kitchen full fat organic canned coconut milk. My vegan daughter loved it! And the rest of us did, too, with strawberries all over it. I blended the mix first in a Vitamix to make the sugar smooth, and then poured into my Cuisinart ice cream maker. Churned about 20 min or so and then we put in container in freezer. Scooped perfectly, less hard than regular ice cream but still held together with a scooper. Thank you! (Plenty left over for later, too.)
So glad it turned out well for you!
I don’t know what I’m doing wrong I’m using the full fat canned coconut milk and cream and a cuisinart ice cream maker and mine is turning out grainy and rock hard. I really want to perfect this recipe because the flavour was amazing, are there any extra tips to make it turn out creamy? I’m new to using an ice cream maker…