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Creamy Vegan Ice Cream (Dairy-Free, Egg-Free)

Dairy-free and egg-free, this delicious vegan ice cream is surprisingly rich and indulgent. Use any add-ins you like in this dairy-free ice cream; a fantastic base recipe that’s super easy!

Dairy free ice cream in dish with spoon vertical
There IS such a thing as rich and creamy vegan ice cream, dairy-free and eggless.

Vegan Ice Cream That’s Rich and Creamy

Nothing screams summer like ice cream. Once the temps go up, the freezer gets loaded with all the favorite flavors. Vanilla bean ice cream for me, Mint chip ice cream for Hubby, cookies ‘n cream for the Littles, and Chocolate ice cream for all.

But recently, several friends have announced their search for egg-free, dairy-free, vegan, or gluten-free treats. Though our family isn’t vegan, we have plenty of family and friends who are. If they need ice cream, we’ve got their back.

The clincher is how surprisingly rich and decadent this dairy-free vegan ice cream is.

What You’ll Love About This Vegan Ice Cream Recipe

  • It tastes as good as, if not better, than most store bought vegan ice cream.
  • It uses pure agave nectar as a sweetener, which mixes into the ice cream easily.
  • It’s rich and creamy and full of flavor, despite being dairy free and egg free
  • There are only 5 simple ingredients!
  • This vegan ice cream recipe is the perfect base upon which to build your favorite ice cream flavors on.
Dairy Free Ice Cream in a dish vertical
This vegan ice cream has only 5 simple ingredients.

Vegan Ice Cream
5 simple ingredients

Even if you’ve got no qualms with dairy or eggs, you’ll still swoon over this rich and creamy ice cream. It’s easy, luscious, and homemade is always better.

Plus, you only need 5 simple ingredients. These include:

  • Canned coconut milk: note that the type of coconut milk you’ll want is the kind that is commonly found in the ethnic aisles of grocery stores.
  • Agave nectar: organic, 100% raw blue agave is lower in glycemic value, vegan, and naturally gluten-free.
  • Extra creamy almond milk: do try to use extra creamy almond milk, as that helps with the creamy texture of vegan ice cream.

Our friends and family are are so taken with the frothy deliciousness of the vanilla flavor, it’s always devoured like nobody’s business. Despite being such a healthy ice cream, you’ll have to hide some for yourself in the back of the freezer in an obscure container so nobody tries to attack your share.

Dairy Free Ice Cream in a dish square
Use your choice of favorite add-ins in this delightful vegan ice cream.

Non-Dairy Eats to Enjoy

Vegan Ice Cream
Commonly Asked Questions

Is vegan ice cream healthier than regular ice cream?

For those who are watching saturated fats from dairy products, this vegan ice cream is a good option, as it has a healthier cholesterol profile. It’s definitely easier on digestion for those with sensitivities.

What is vegan ice cream made of?

Vegan ice cream recipes often use coconut milk and nut milks in lieu of cow’s milk. Xanthan gum is a thickener that helps ice cream gain a creamy texture, without the need for heavy cream and eggs.

Why is vegan ice cream harder when it comes out of the freezer?

Generally, nut milks more water content and less fat than heavy cream or whole cow’s milk. Thus, they tend to be more solidly frozen than regular ice cream. Give your vegan ice cream a few minutes to sit at room temperature, and it will soften up perfectly!

How long will vegan ice cream last in the freezer?

We recommend enjoying your dairy-free ice cream within 10 days of making it, for the freshest flavor and best texture. To keep it fresh, store it in an airtight container with a layer of plastic cling wrap sitting right on on top of the ice cream.

Try this Mint Chip Ice Cream

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Dairy Free Ice Cream in a dish square

Vegan Ice Cream (Dairy and Egg Free)

4.67 from 24 ratings
Dairy-free and egg-free, this delicious ice cream is surprisingly rich and indulgent. Use whatever add-ins you like in this dairy-free ice cream; a fantastic base recipe that's super easy!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Author: Amy Dong



  • Blend: In a blender, add all ingredients and blend on high until thick and creamy, 1-2 min. Transfer mixture to an airtight container and chill 2-4 hours.
  • Churn: Place chilled mixture into an ice-cream maker and churn according to manufacturer's instructions (might only need half the amount of suggested churn time, as it thickens pretty quickly.) If using add-ins, gently add them during last 5 minutes of churning.
  • Freeze: May serve immediately for a frozen custard-like texture that's ultra creamy, smooth, and soft. Otherwise, transfer ice cream to an airtight container and freeze 30-60 minutes for a firmer texture. If frozen much longer, it will need thaw time at room temp before serving (actual thaw time depends on your room temp.)


Extra creamy almond milk is highly recommended, for richer/creamier results. 
Look for certified vegan xantham gum, which is dairy-free.
This ice cream is best enjoyed shortly after churning; it's soft and velvety right out of the ice cream maker and can be served immediately. If preferred, 30 minutes in the freezer will firm ice cream up a bit. If freezing longer, please allow ice cream to soften a bit at room temp before serving.
If you enjoyed this recipe, please come back and give it a rating. ♡

Nutrition (per serving)

Calories: 190kcal | Carbohydrates: 16.2g | Protein: 1.6g | Fat: 14.2g | Saturated Fat: 12.1g | Sodium: 144.2mg | Fiber: 0.2g | Sugar: 12.5g
Course: Dessert
Cuisine: American
Diet: Vegan
Method: churning

Add a comment

Recipe Rating


    • Monika

    Gonna try this today! Just wonder – should the whole content of the coconut milk can be used, or only the ‘fatty’ part? 🙂

      • Amy Dong

      Monika, it should be the whole content of the can. Enjoy! 🙂

    • Stephanie

    Can I use extra creamy oat milk instead (having a hard time finding extra creamy almond milk by me for some reason)? TIA!

      • Amy Dong

      That should work, Stephanie. Let me know how it turns out!

    • amy

    could you heat the mixture before chilling in order to infuse with a flavor like mint leaves or tea?

      • Amy Dong


    • Fi
    • 5 stars

    Hi I was looking forward to trying this recipe so much! However, I can’t find the recommended Ultimate Dream Almond milk anywhere, I’ve even tried searching online. It seems the company might have stopped making it? I’m not sure, but is there another more “creamy” almond milk you could recommend trying? I really want that nice ice cream consistency.

    Thank you!


      • Amy Dong

      Try any extra creamy almond milk you can find; I’ve linked to Califia Extra Creamy in the article 🙂

      • Andria
      • 5 stars

      You don’t need it. Just made it without that brand and it was aweosme

    • Clasine Dickson

    Excited to try this but wondering what the serving size is?

    • Nancy

    Is there a way to make without an ice cream maker?

      • Tate

      Hi! i’ve followed non-vegan ice cream recipes that don’t require an ice cream maker before and they normally just tell you to transfer the mixture into a 9×5 inch loaf pan and then cover it with saran wrap (putting the saran wrap on top of the mixture rather than covering the pan itself) and freeze overnight. At first it’ll seem icey but that’s normally because they need time to defrost a little before serving. Hope this helps!

    • Annieloo

    Will there be a significant effect on the recipe if the xanthan gum is excluded? Thanks

      • Alison

      Yes it will make it sticky duuh

        • Lynne

        I don’t know where you got the idea that omitting xanthan gum would make ice cream sticky. That’s not true. I would think that the inclusion would make the ice cream smoother, and leaving it out might make the ice cream form crystals.

      • Pat Payne

      X Gum is a binder….they put it in foods to keep watery bits together with oily bits….it’s common in many salad dressings as they sit for long periods of time in a fridge. This is a good and interesting question as I would suspect that as the cream is freezing and churning, it might start to separate. The good news is there isn’t a huge amount of negative science around X gum—-that being said…I’d try to make with and without to see results as additives are always better left—go natural when ever possible—that’s how I roll.

    • Yanitza
    • 5 stars

    I’ve never tried an ice cream recipe but this one I think I will try! I love the fact that it’s dairy-cream, and made with coconut milk. Must be delish!

      • Annieloo

      Hello, I am eager to try this dairy free recipe but I do not have an ice cream making. For other home made recipes I simply used a hand held mixer until the heavy cream started to thicken and that worked beautifully, then I froze the final product overnight. Would your recipe work similarly? Thanks

    • Cynthia Nicoletti

    Looks delicious a great alternative to save on all the dairy products.

    • Emily Fata

    Oh my, this recipe looks AMAZING!!! I totally have to try making this myself soon.

      • chewoutloud

      Thank you, Emily!

    • sambo

    Oh wow, i am amazed by how simple this can be. with just 5 ingredients? oh nice

    • Sabina Green

    Thanks for this recipe, I am still amazed at how many options there are out there that are dairy free. The ice cream looks wonderful.

      • chewoutloud

      I love all the dairy free options these days!

    • angela
    • 5 stars

    omg did you just make this article for me??I was madly looking for some perfect dairy free icecream recipe.Thanks for sharing with us!

      • chewoutloud

      So glad you found this! 🙂

    • Mosaic Artwork

    190 cal only!!! I am so gonna do it, i can’t wait!!! I will get the ingredients tomorrow.

      • chewoutloud

      Hope you love it!

    • DENISE


    • Alexandra Tremblay
    • 4 stars

    This recipe is awesome! Made in an icecream maker and turned out rich and creamy. Just a heads up though, Xanthan gum is produced by being dispersed in whey protein, as this is unbeknownst to most, by adding the xanthan gum, this recipe isn’t actually dairy free for those who have a milk protein allergy. This is a little known quality surrounding Xanthan gum and for some who are ultra sensitive, could solve a lot of mystery as to why some “dairy-free” recipes may be causing a reaction.

      • chewoutloud

      Thanks for sharing, Alexandra! And thanks for coming back to let us know how much you liked this ice cream 🙂 🙂

      • Tiana

      You can find DF xanthum gum. Bobs red mill doesn’t use dairy to make theirs. Some manufacturers do.

    • Felicia

    So confused. The question was “what can be used in place of coconut milk, (really coconut and almond milk, if there is a nut allergy) in the “recipe”.
    The answer: “ haven’t tried coconut milk”. Huh? It’s in the recipe. Can someone please clear this up, I had this question also.

      • chewoutloud

      Sorry for the confusion, Felicia. Just reworded my reply to clarify – the canned coconut milk mentioned in recipe is typically found in Asian aisles of major grocery stores, and is very different from the typical cartons of plain coconut milk. The Asian canned coconut is creamy, slightly sweet, and richer. Hope that helps. 🙂

        • Letty

        Hi. My kids didn’t like the coconut milk flavor. With what do you suggest I substitute coconut milk with?

          • chewoutloud

          Hi, Letty! Yes, this coconut based ice cream has a hint of coconut flavor. You can try adding some vanilla extract or other add-ins to change up the flavor somewhat 🙂

          • Angela
          • 5 stars

          I have used almond butter or cashew butter with almond milk, instead of coconut milk.

      • Jennifer Lowe
      • 5 stars

      Have you tried oat milk? This is a very good alternative since you have nut allergies. I was a bit confused as well with the comment that was given. I hope that you can try this and you can even try the rice milk. It is a little thinner but it still lets you enjoy the good flavors from you fruit and even added vanilla extract

      • Dori

      What can be used in place of xanthan gum?

        • Amy Dong

        You can try cornstarch in its place. It is used as a thickening agent.

    • Holly

    Hello! Very excited to make this! But Can i substitute a granulated natural sweetener for the agave? Or does that change the consistency?

      • chewoutloud

      Holly, it might change the consistency with granulated sugar…you could try honey, maple, or other similar sweetener. Hope you love it! 🙂

        • Theresa Robinson

        This sounds so good, but we have nut allergies. What do you think I could use in place of the coconut milk and still have successful churn of ice cream? Thanks.

          • chewoutloud

          Hmm, I’ve never tried carton coconut milk (the non-refrigerated canned Asian coconut milk used in the recipe is very different from the more common cartons of coconut milk.) If you give it a go, use whole fat coconut milk. Let me know if it works out! 🙂

            • c i k

            We have nut allergies, and have no issues with coconut. Most people with tree nut allergies can have coconut:
            The FDA lists coconut as a tree nut. In fact, coconut is a seed of a drupaceous fruit. Most people allergic to tree nuts can safely eat coconut. Coconut allergy is reasonably rare. “

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