Easy Dairy-Free Vanilla Ice Cream

This vanilla ice cream has no dairy at all. A can of full-fat coconut milk and a half cup of unsweetened almond milk make the base, erythritol sweetens it, and vanilla extract and sea salt do the flavoring. You churn it in an ice cream maker, then freeze it until firm. It makes 6 servings with about 3 grams of carbohydrates each, so it also fits a keto diet.

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Prep takes 10 minutes and there is no cooking. Most of the 4 hours 10 minutes total is freezing time.

What Goes in It

The amounts are in the recipe card at the bottom.

• Full-fat coconut milk (1 can, 13.5 ounces): the base. It gives the ice cream its creaminess, and low-fat versions will not give the same texture.
• Unsweetened almond milk (1/2 cup): lightens the texture and adds a subtle nutty note.
• Erythritol (1/2 cup): sweetens without adding carbs. Monk fruit, stevia or allulose also work, though the sweetness level varies, so adjust to taste.
• Pure vanilla extract (1 tablespoon): the main flavor.
• Sea salt (1/4 teaspoon): balances the sweetness.
• Vodka (1 tablespoon, optional): helps prevent ice crystals, which gives a smoother ice cream.

Mixing, Churning and Freezing

Whisk the coconut milk, almond milk, erythritol, vanilla and salt in a mixing bowl until the sweetener has fully dissolved. If you are using the vodka, stir it in at this point. Pour the mixture into an ice cream maker and churn it according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Move the ice cream to an airtight container and freeze it for at least 4 hours, or until firm. Before serving, let it sit at room temperature for about 5 to 10 minutes so it scoops more easily.

Without an Ice Cream Maker

Blend the mixture in a blender or food processor, pour it into a shallow container and freeze it, stirring every 30 minutes until it reaches the consistency you want. A shallow container is also the better choice for storing the finished ice cream, since it freezes evenly and softens faster at room temperature.

Variations

• Chocolate: add 1/4 cup of unsweetened cocoa powder to the mixture before churning.
• Nuts: fold chopped almonds or walnuts into the mixture before it goes into the ice cream maker.
• Berries: fold in fresh or frozen raspberries or blueberries.
• Extra flavor: a pinch of cinnamon or a few drops of almond extract.
• Different milk: cashew milk or oat milk can replace the almond milk. Each changes the flavor and texture a little.

What to Serve With It

Fresh strawberries or raspberries go well with the vanilla. For something warmer, simmer mixed berries with a bit of erythritol into a quick compote and spoon it over the top. Keto cookies or brownies add a chewy contrast. For drinks, a herbal tea such as chamomile or peppermint, or sparkling water with a slice of lemon or lime, both work.

FAQ

Can I use other sweeteners besides erythritol?

Yes. Monk fruit, stevia and allulose all work. Sweetness varies between them, so taste and adjust.

How long does it last in the freezer?

Up to 2 to 3 weeks in an airtight container. The texture and flavor are best in the first week.

Can I make it without coconut milk?

You can try cashew milk or soy milk for a similar creamy texture. The flavor will change slightly.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us