Vegan Vanilla Ice Cream

Vegan vanilla ice cream made with coconut milk for a silky, ivory custard-style base that churns into a creamy, scoopable texture. Dairy-free vanilla ice cream flavor is rich and pure thanks to vanilla extract (and optional vanilla bean).

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Prep Time 15

Cook Time 10

Chilling + freezing 4

Total Time 29

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

coconut milk

2 can (13.5 oz) full-fat coconut milk Refrigerate overnight so the cream separates from the water.

sweetener and flavor

0.5 cup maple syrup or agave Choose one.
2 tsp pure vanilla extract For a stronger vanilla aroma, use pure vanilla extract.

thickener and salt

1 tbsp arrowroot or cornstarch Use one.
0.25 tsp salt

fat

1 tbsp coconut oil Helps create a rich, smooth texture.

Equipment

1 ice cream maker
1 saucepan

Method

Make the vanilla custard base

Scoop the solid coconut cream from the top of refrigerated coconut milk cans, reserving the coconut water for another use.
In a saucepan, combine the coconut cream, maple syrup (or agave), vanilla extract, arrowroot (or cornstarch), salt, and coconut oil.
Heat over medium heat, whisking constantly, until the mixture thickens slightly, about 5 minutes.
Cool the mixture completely, then refrigerate for at least 4 hours.

Churn and freeze

Churn the chilled coconut vanilla mixture in an ice cream maker until thick and the texture looks like soft-serve.
Transfer to a freezer-safe container and freeze until scoopable.

Notes

Pro tip: refrigerating the coconut milk overnight is what makes the ice cream creamy, because you’ll scoop only the solid cream. Store in the freezer in a tightly sealed container for up to 2 months; thaw 5–10 minutes in the fridge for easier scooping. For a lighter option, swap half the coconut oil for an equal amount of coconut cream, which reduces richness while keeping it dairy-free.