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Three scoops of creamy Dairy Free Ice Cream served in a clear glass dessert cup, with a spoon and another cup visible in the background.

Dairy Free Ice Cream

If you’re looking for a non-dairy frozen dessert that still feels like a treat, this Dairy Free Ice Cream checks all the boxes. It’s made with coconut milk for that rich, creamy texture and sweetened naturally with maple syrup—no eggs, no fuss. You can make it ahead, freeze it, and serve it whenever the craving hits, whether it’s a casual weeknight or a weekend hangout. It’s got the same appeal as your favorite Ben & Jerry’s or Van Leeuwen pints, but with ingredients you probably already have at home.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Freezing time: 4 hours
Total Time: 4 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: Dairy Free Ice Cream
Servings: 8
Calories: 274kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 2 cans (13.5-ounce) full-fat coconut milk
  • ¾ cup maple syrup
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon salt
US Customary - Metric

Video

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Instructions

  • Be sure to freeze the bowl of your ice cream maker in advance, following the manufacturer’s instructions.
  • In a blender, combine the coconut milk, maple syrup, vanilla, and salt. Blend on high for about 1 minute, until smooth and creamy.
    2 cans (13.5-ounce) full-fat coconut milk, ¾ cup maple syrup, 1 tablespoon vanilla extract, ⅛ teaspoon salt
  • Pour the mixture into your ice cream maker and churn for about 20 minutes, or until it reaches a soft-serve texture.
  • Transfer to a freezer-safe container and freeze for 3 to 4 hours for a scoopable consistency.
  • Let it sit at room temperature for a few minutes before scooping. Enjoy!

Notes

  • Use Full-Fat Coconut Milk: This is the key to getting that rich, creamy texture. Light coconut milk won’t cut it.
  • Chill Your Ingredients First: If your coconut milk is already cold, the base will churn faster and freeze more evenly.
  • Blend It Long Enough: Give it a full minute in the blender to make sure everything is fully combined and smooth.
  • Taste Before You Churn: If you want it sweeter, adjust the maple syrup before you pour it into the machine.
  • Don’t Walk Away While It Churns: Keep an eye on the texture—it should look like soft-serve when it’s done.
  • Use a Shallow Container: It helps the ice cream freeze more evenly and makes scooping easier.
  • Cover It Well: Press some parchment or plastic wrap directly onto the surface to prevent ice crystals from forming.
  • Let It Sit Before Scooping: Giving it a few minutes at room temperature will make it much easier to serve.

Nutrition

Calories: 274kcal | Carbohydrates: 23g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 280mg | Sugar: 18g | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg
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