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!
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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.
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.
Non-Dairy Eats to Enjoy
- One-Bowl Healthy Banana Bread (No Refined Sugar, Dairy Free) – this is hands down our favorite healthy banana bread; we feel great serving it up for breakfast!
- One Bowl Yum-Yum Cupcakes (oil and dairy free!) – this super moist cake is surprisingly oil and dairy free; it was my dad’s favorite.
- Fluffy Coconut Pancakes (Dairy-free) – you won’t miss the dairy in these fluffy pancakes!
- Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free) – oatmeal and peanut butter come together to form chewy, satisfying, healthyish cookies.
- 1-Ingredient Coconut Whipped Cream (Dairy-Free) – you’ll fall in love with this super easy, satisfying whipped cream.
Vegan Ice Cream
Commonly Asked Questions
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.
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.
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!
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
Vegan Ice Cream (Dairy and Egg Free)
- 1 can, 13.5 oz whole coconut milk (often in ethnic aisles of grocery stores)
- 1 cup extra creamy almond milk
- ½ cup agave nectar
- ½ tsp xanthan gum, gluten-free thickener
- ¼ tsp table salt
- Flavor Suggestions: 1/2 cup diced strawberries or other fruit, vegan chocolate chips, sprinkles, or 1 tsp vanilla extract.
- 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.)
Did you make this?
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