I perfected this dairy-free ice cream recipe while working as a pastry chef at a vegan restaurant! Coconut milk is the base for a velvety smooth scoop unlike any you’ll get at a specialty ice cream parlor.
As a pastry chef, this is my favorite dairy-free ice cream recipe
While working as a pastry chef at a vegan restaurant, one of my favorite tasks was developing ice cream recipes to accompany the desserts. These frozen treats have become so popular that we’ve given them a special place on the menu and sell them with us. This made me happy because it gave me even more opportunities to experiment with flavors and additions.
We have always used canned coconut milk as a base for its deep richness and creaminess. I experimented with different sweeteners in search of the best taste and texture. I found that sweetening it solely with sugar caused the ice cream to become icy over time. I reworked the recipe to use a combination of sugar and agave nectar for added texture.
My new and improved dairy free ice cream has a consistency similar to Italian gelato. It’s luxurious yet durable; creamier and smoother than traditional ice cream with a dense, soft texture.
This recipe does take a little planning, but I promise it will be worth the wait. There will be plenty to share when you’re done, but I won’t say you’ll eat it all yourself!
Main ingredients
This is considered a basic recipe. You can make a base that is basic vanilla ice cream with no diary and then add different flavorings that I suggest a little further down in the post under Flavor Variations.
- Canned coconut milk provides fat and creaminess instead of dairy. Look for high-fat brands, with 12 to 17 grams of fat. Thai Kitchen, Arroy-D and Chaokoh are good options. I used Thai cuisine when testing this recipe. Do not use coconut cream, a sweetened coconut sauce often used in cocktails.
- Sugar adds sweetness while lowering the ice cream’s freezing point, helping to keep it soft and scoopable yet cohesive.
- Agave nectar is a liquid sweetener made by breaking down sugar (sucrose) into fructose and glucose. It lowers the freezing point better than sucrose. This prevents the formation of large ice crystals, which helps make the ice cream smooth and creamy. You can also replace it with light corn syrup or honey.
- Coconut oil adds richness and silkiness and improves the texture of ice cream. Unrefined coconut oil will have a stronger coconut flavor. You can use either refined or unrefined coconut oil for this recipe. Coconut oil is solid at room temperature and should be measured as a solid for this recipe.
- Vanilla extract helps to balance the flavor of coconut milk, enhance the sweetness and add depth.
- Fine sea salt also lowers the freezing point of the ice cream base, which helps it freeze faster and helps prevent an icy structure.
How to make ice cream without dairy products
You will need to freeze the core of your popsicle maker, usually 24 hours ahead of time, but follow your specific popsicle maker’s recommendations.
I used a Kitchen Aid popsicle attachment when testing this recipe, but a Cuisinart popsicle maker is another great option.
After you have made the base, it needs to be cooled. And after pressing, you’ll need to put it in the freezer to harden. Don’t skip the step of folding the ice cream base before chilling it!
This step ensures complete emulsification of the ingredients, resulting in a smoother texture and preventing ice crystals.
- Connect the base. In a medium saucepan over medium heat, add 2 cans coconut milk, 3/4 cup organic cane sugar, 1/4 cup agave nectar, 2 tablespoons plus 2 teaspoons solid coconut oil, 2 teaspoons vanilla extract, and 1/4 teaspoon fine sea salt. Whisk to combine. Heat over medium heat, whisking occasionally, until you begin to see puffs of steam. Remove from heat.
- Mix the base. Transfer the mixture to a blender and cover tightly. Blend for 15 seconds on medium speed, just enough to fully combine the ingredients.
- Cool the base. Transfer the ice cream base to a container and refrigerate for at least four hours, but preferably overnight. The temperature of the base should be about 45°F before churning in the popsicle maker. If the mixture separates as it cools, beat until it comes together again before swirling it in the popsicle maker.
- Whip up the ice cream. Once completely cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze the ice cream. Transfer to an airtight freezer-safe container and place in the freezer. For a firmer scoopable texture, freeze the ice cream for at least four hours before serving.
Flavor variations
- Tahini ice cream: For a nice tahini ice cream, add 1/4 cup tahini to the pan with the main ingredients in step 1. Then continue with the recipe as written. When serving, top it with a pinch of pomegranate molasses.
- Chocolate-nut: To make chocolate hazelnut ice cream, add 1/2 cup of Dutch cocoa powder to the base in step 1. Then, after churning the ice cream for 10 minutes (step 4), add 1/3 cup of toasted and finely chopped hazelnuts.
- Cardamom Blueberry: Add 2 cups of fresh blueberries, 1 teaspoon of ground cardamom, and 1 tablespoon of vodka (more on why below) to the blender along with the other ingredients in step 2. Then proceed with the recipe as written. You can try substituting different berries, but different berries and fruits add different amounts of liquid and fiber, so you may find that the texture changes.
Tips, tricks and troubleshooting
- Cold temperatures dampen our perception of sweetnessso even if your ice cream base tastes very sweet before spinning, it will taste less sweet after freezing.
- Depending on the coconut milk you use, some have small amounts of gum added, such as guar gum or xanthan gum, which acts as a stabilizer and thickener that can improve the texture of the ice cream.
- Adding fruit to the ice cream base adds extra water, which can create an icy texture. To counteract this, add a tablespoon of vodka. Use vodka for a neutral flavor, or choose a more complex spirit such as whiskey or rum to enrich the overall flavor.
More frozen treats
- Olive oil ice cream with lemon and sea salt
- Persian ice cream with saffron, pistachios and rose (Bastani Sonnati)
- Easy frozen yogurt recipe
- Faloodeh (Persian rose and lime granita with vermicelli)
- The border
Dairy-free ice cream (4 flavors!)
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Ingredients
- 2 (13.66 fl oz cans) coconut milk (full fat)
- 3/4 a cup sugar (150 g)
- 1/4 a cup agave nectar (85 g)
- 2 tablespoons + 2 teaspoons of coconut oil (36 g)
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Instruction
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Connect the base. In a medium saucepan over medium heat, add both cans of coconut milk, sugar, agave nectar, coconut oil, vanilla extract, and salt. and whisk to combine. Continue whisking occasionally until you start to see puffs of steam. Remove from heat.
-
Mix the base. Transfer the mixture to a blender and cover tightly. Mix for 15 seconds on medium speed, just enough to fully combine the ingredients.
-
Cool the base. Transfer the ice cream base to a container and refrigerate for at least four hours, but preferably overnight. The temperature of the base should be about 45°F before churning in the popsicle maker. If the mixture separates as it cools, beat until it comes together again before swirling it in the popsicle maker.
-
Whip up the ice cream. Once the base is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. At this point, the ice cream will be more like soft serve.
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Freeze. Transfer to an airtight freezer-safe container and place in the freezer. For a firmer scoopable texture, freeze the ice cream for at least four hours before serving.
Notes
- Visit our store browse quality Mediterranean ingredients including olive oil, honey, jamsand spices.
- Flavor Variations:
- Tahini ice cream: For an indulgent tahini ice cream, add 1/4 cup tahini to the pot with the main ingredients in step 1. Drizzle with a dollop of pomegranate molasses when serving.
- Chocolate-nut: To make chocolate hazelnut ice cream, add 1/2 cup of Dutch cocoa powder to the pan with the main ingredients in step 1. Then, after 10 minutes of the churning process, add 1/3 cup of toasted and finely chopped hazelnuts.
- Cardamom Blueberry: For a fruity version, add 2 cups blueberries, 1 teaspoon ground cardamom, and 1 tablespoon vodka to a blender along with the other ingredients in step 2. Adding fruit to the ice cream base adds extra water, which can create an icy texture. Adding vodka helps counteract this.
Nutrition
Our must have cardamom
Sweet, spicy and lemony, cardamom enhances both sweet and savory dishes.
The post Creamy Dairy Free Ice Cream (4 Flavors!) appeared first on The Mediterranean Dish.
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