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Dairy Free Ice Cream

Dairy-Free Vanilla Ice Cream Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt

Method
 

  1. Scoop the thick cream from the chilled cans into a mixing bowl. Save the liquid.
  2. Whip the cream on medium-high with an electric mixer until soft peaks form, about 2 minutes.
  3. Whisk the sugar, vanilla, salt, and 3 tablespoons reserved coconut liquid until dissolved.
  4. Fold the sugar mixture into the whipped cream, then transfer to a 9×5-inch loaf pan, cover, and freeze at least 6 hours.
  5. Let the pan sit at room temperature 5 to 10 minutes, then scoop and serve.

Notes

The ice cream tastes best after freezing overnight, which gives the texture time to set into a dense, creamy scoop. The prep time is hands-on only; the 6-hour freeze is inactive.