Juli's Dairy-Free Ice Cream

July 16, 2018

Juli's Dairy Free Ice Cream

I don't think its a secret ... my family loves ice cream.  We do our fair share of going out for ice cream (check out our Bay Area Ice Cream Tour posts) and since a few years ago when my girls got me a ice cream maker, we love making homemade ice cream as well.  Given that this is summer and yesterday was National Ice Cream Day, I decided to try my hand at making dairy-free ice cream.  After a quick search, I decided to try the this version from kitchn.  It was really easy and very tasty.  This one is going into the rotation for homemade ice cream.  


  • 2 cans of full-fat coconut milk
  • 1/2 cup sweetener (agave syrup, maple syrup, honey, turbinado, or cane sugar) - I used can sugar
  • 1/4 teaspoon salt
  • 2 tablespoon cornstarch
  • 1 1/2 teaspoons vanilla extract


1. Shake the coconut milk.  Before opening, shake the cans to thoroughly mix since the liquid inside the can can separate with the thick layers of coconut fat on top and the thin layers on the bottom.
2. Set aside 1/2 cup of the coconut milk and poor remaining coconut milk into a saucepan.
3. Add sweetener and salt to the coconut milk in the saucepan.
4. Warm the coconut milk until the sweetener is dissolved (1 - 2 minutes).  
5. Whisk the starch in the 1/2 cup of coconut milk until dissolved, then add into the rest of the coconut milk.
    • Heat the mixture on stove until the liquid is thickened.  Do not let it come to a boil.  Heat until it liquid is thick enough to coat the back of a spoon (about 6 - 8 minutes).
    • Stir in the vanilla.
      whisk together ingredients
      6. Pour the coconut milk into a shallow container and chill in the refrigerator for about 4 hours.

        Let Ingredients Chill in Shallow Bowl

        7. Churn the chilled mixture until the consistency of soft serve.  If you want to add any extras (nuts, chocolate, fruit, etc ...), add it in now and churn a few more seconds until fully incorporated.
          Churn chilled mixture in ice cream maker
          8. After 10-20 minutes of churning (consistency of soft serve), it'll be ready to transfer to a freezer container.  Freeze for about 3 hours and it'll be ready to eat.

            Serve your finished ice cream!

            Have you every had ice cream in coffee?  Coffee + coconut milk ice cream was the perfect combo for a late afternoon snack.

            tastes great in coffee (featuring SWIRL tumbler)

            I'm on the hunt for other non-dairy ice cream recipes so if you have any favorites, please let me know in the comments below!  

            Leave a comment

            Comments will be approved before showing up.