Vegan Vanilla Ice Cream (Coconut Milk Magic)
So you want ice cream but you also want it dairy-free, ridiculously creamy, and not tasting like frozen regret? Say less. This vegan vanilla ice cream made with coconut milk is smooth, rich, and dangerously scoopable. Like, “accidentally-finished-half-the-tub” kind of good. And the best part? It’s shockingly easy. No weird ingredients. No drama. Just creamy coconut bliss.
Let’s make your freezer the happiest place in your house.
Why This Recipe is Awesome
First of all, it’s vegan, dairy-free, and still ultra creamy. Coconut milk does not play around. It brings that luxurious texture without needing heavy cream or eggs. Honestly, it might be showing off a little.
Second, it’s simple. Like, “if you can stir, you can make this” simple. No complicated techniques. No tempering eggs. No culinary gymnastics.
Third, it’s customizable. Want to swirl in chocolate? Toss in crushed cookies? Go wild. This is your ice cream era.
And finally, it tastes like classic vanilla ice cream not “healthy alternative vanilla ice cream.” There’s a difference. This one actually delivers.
Ingredients You’ll Need
- 2 cans (13.5 oz each) full-fat coconut milk – Full-fat only. This is not the time for light coconut milk. We want creamy, not icy.
- ¾ cup organic cane sugar – Sweet, simple, and dissolves beautifully.
- 1 tablespoon pure vanilla extract – The good stuff. Not the sad imitation bottle hiding in the back of your pantry.
- Pinch of salt – Tiny but mighty. Makes everything taste more like itself.
- Optional: 1 tablespoon cornstarch – For extra thickness if you like your ice cream super dense.
That’s it. Five ingredients. No mystery powders. No “what even is that?” moments.
Step-by-Step Instructions
- Shake those coconut milk cans like you mean it.
Coconut milk separates in the can, so give it a good shake before opening. If it’s stubborn, blend it briefly to smooth it out. - Heat it up gently.
Pour the coconut milk into a saucepan over medium heat. Add the sugar and salt. Stir until the sugar fully dissolves—about 3–5 minutes. Don’t boil it; we’re warming, not launching a rocket. - Add vanilla and optional thickener.
Remove from heat and stir in the vanilla extract. If using cornstarch, mix it with a tablespoon of water first, then stir it in while the mixture is warm. - Cool it down.
Let the mixture cool to room temperature. Then refrigerate it for at least 3–4 hours, or overnight if you’re patient (rare, but impressive). - Churn it.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Usually 20–25 minutes does the trick. - Freeze to firm up.
Transfer the soft-serve texture to a freezer-safe container. Freeze for 2–4 hours until scoopable. - Scoop and try not to cry tears of joy.
Let it sit at room temperature for 5 minutes before scooping. Coconut milk freezes firmly, so give it a little breathing room.
Boom. You just made vegan vanilla ice cream.
Common Mistakes to Avoid
Using light coconut milk.
I get it. You want to “be healthy.” But this is ice cream. Light coconut milk = icy sadness. Use full-fat. Trust me.
Skipping the chilling step.
Warm mixture straight into the machine? Rookie move. Cold base churns better and creates a smoother texture.
Overheating the mixture.
You don’t need to boil it. Boiling can mess with the texture and flavor. Gentle heat only.
Not stirring sugar completely.
Undissolved sugar = gritty ice cream. And nobody signed up for that.
Freezing without covering properly.
Seal your container tight. Ice crystals love unprotected ice cream.
Alternatives & Substitutions
Want to tweak things? I respect it.
- Sweetener swap: Use maple syrup instead of sugar for a subtle caramel vibe. It’ll soften the texture slightly, which IMO is not a bad thing.
- Coconut cream only: For ultra-thick, almost gelato-level richness, use two cans of coconut cream instead of milk. It’s intense in the best way.
- No ice cream maker?
Pour the chilled mixture into a shallow dish and freeze. Stir vigorously every 30 minutes for 2–3 hours. Is it slightly more effort? Yes. Worth it? Also yes. - Vanilla bean upgrade: Scrape in a real vanilla bean for fancy speckles. You’ll feel like a dessert influencer.
- Add-ins: Stir in crushed Oreos, chocolate chips, toasted coconut flakes, or swirl in peanut butter before the final freeze.
This recipe plays well with others. It’s the social butterfly of frozen desserts.
Final Thoughts
This vegan vanilla ice cream proves you don’t need dairy to live your best dessert life. It’s creamy, sweet, simple, and endlessly customizable. Plus, it makes you look wildly competent in the kitchen with minimal effort. We love that for you.
So grab those cans of coconut milk and make it happen. Add sprinkles. Eat it straight from the container. Share it or don’t. No judgment here.
Now go impress someone or just yourself with your new ice cream skills. You’ve earned that scoop.
