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Dairy-Free Ice Cream (Rich ‘n Creamy)

Dairy-free and egg-free, this delicious 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
Rich, creamy dairy-free ice cream

Dairy Free 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 for me, mint chip for Hubbycookies ‘n cream for the Littles, and chocolate for all.

Not to mention the nice lady who drives the ice cream truck around our ‘hood. Of course we must oblige the treat truck.

But recently, several friends have announced their search for egg-free, dairy-free, or gluten-free treats. I’m not allergic, but I have plenty of family and friends who are. If they need ice cream, I’ve got their back. Or their tummy.

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

Dairy Free Ice Cream in a dish vertical
This dairy-free ice cream has only 5 ingredients

5 simple ingredients

Even if you’ve got no qualms with dairy, 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. Five.

Ingredients like canned coconut milk, agave nectar, and creamy almond milk.
Tip: I recommend using Dream Ultimate Almond milk, if possible, as it’s known for a creamier consistency than other brand and results in a creamier 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. For 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.

Here’s to all those who are lactose-free, dairy-free, gluten-free, all the above, or none of the above…this ice cream has got you covered.

Dairy Free Ice Cream in a dish square
Use your choice of favorite add-ins

Non-Dairy Eats to Enjoy:

Try this Best Banana Bread, with 6 whole Bananas:

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Dairy Free Ice Cream in a dish square

Dairy-Free Ice Cream (Rich ‘n Creamy)

4.8 from 4 reviews

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 mins
  • Total Time: 15 mins

Yield: 6 1x

Ingredients

Scale
  • 1 can (13.5 oz) whole coconut milk (usually in ethnic aisles of grocery stores)
  • 1 cup original or vanilla almond milk*
  • 1/2 cup agave nectar
  • 1/2 tsp xanthan gum (gluten-free thickener)
  • 1/4 tsp table salt
  • Optional Add-Ins: 1/2 cup diced strawberries or other fruit, chocolate chips, sprinkles, etc.

Instructions

  1. 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.
  2. 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.
  3. 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.)

Notes

I recommend Dream Ultimate Almond Milk, if possible, as it has a creamier consistency than other brands and turns out better. 

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

  • Serving Size: 1
  • Calories: 190
  • Sugar: 12.5 g
  • Sodium: 144.2 mg
  • Fat: 14.2 g
  • Carbohydrates: 16.2 g
  • Fiber: 0.2 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg
  • Author: Chew Out Loud
  • Category: dessert
  • Method: churning
  • Cuisine: American
  • Diet: Vegan

Keywords: dairy free ice cream, vegan ice cream, almond milk ice cream, coconut milk ice cream

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Recipe rating

33 comments

    • 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?

    • 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

    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

    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

    JUST CURIOUS IF SOME CAN PROVE THE CALORIES PER A SPECIFIC SERVING …. LIKE 2/3 CUP, 1/2 CUP OE 1 CUP? ALSO IS THERE ANY POTASSIUM I THE RECIUPE PER SERVING … SURE HOPE SOMEONE CAN ANSWER ME … THANK YOU MUCH …

    • Alexandra Tremblay

    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?
        Thanks.
        Letty

          • chewoutloud

          Hi, Letty! Yes, this coconut based ice cream definitely has a coconut flavor 🙂 I haven’t experimented on this recipe with anything but the canned whole coconut milk, so I’m hesitant to advise a substitute. If other readers have done so, we’d love to hear what has worked.

          • Angela

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

      • Jennifer Lowe

      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

    • 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:
            https://www.kidswithfoodallergies.org/tree-nut-allergy.aspx
            “*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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