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    Home » Dessert » Vanilla Ice Cream {dairy-free}

    Published: Jul 13, 2014 · Modified: Sep 9, 2019 by Lisa Johnson

    Vanilla Ice Cream {dairy-free}

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    two scoops of vanilla ice cream in two stacked, striped bowls sitting on a colorful napkin with a yellow and green plastic spoon in the background

    I love a good Vanilla Ice Cream, how about you? It is the perfect way to top off hot Apple Pie, chocolaty brownies, or a fresh Apple Crisp. It also makes the perfect base for Chocolate Chip Cookie Dough Ice Cream, one of my absolute favorites!! I have an extra special dessert in the works, but more on that in a couple of weeks. 😉

    two scoops of vanilla ice cream in two stacked, striped bowls sitting on a colorful napkin with a yellow and green plastic spoon in the background

    My version is dairy-free, but you could easily substitute heavy cream for the coconut milk, and regular milk for the almond milk. 🙂  After figuring out the nutritional counts on my Raspberry Thyme Ice Cream recipe, I figured that I should try and get the fat content down! Hello almond milk. 😉

    Vanilla Ice Cream {dairy-free} | cookingwithcurls.com | #vegan

    I added a bit more vanilla extract to make sure that the maple syrup flavor did not come through, and even added almond extract to give it a little more depth. It was perfect, and made my Rhubarb Crisp absolutely heavenly!

    Rhubarb Crisp topped with vanilla ice cream in a small blue bowl sitting on a French script napkin with a spoon on the side

    I started the ice cream before I started the rhubarb crisp. By the time the crisp was cool enough to eat, the ice cream was frozen enough to scoop! How cool is that?

    How to make Vanilla Ice Cream:

    Whisk together all of the ingredients in a bowl.....

    Vanilla Ice Cream bowl cookingwithcurls.com

    Pour them into the frozen bowl of your ice cream maker.....

    Vanilla Ice Cream mixed cookingwithcurls.com

    Place in your ice cream maker and process according to the manufacturer's instructions.....

    Vanilla Ice Cream machine cookingwithcurls.com

    Mine takes about 25 minutes.....

    Vanilla Ice Cream processed cookingwithcurls.com

    to a achieve a semi-frozen ice cream. Scoop out the ice cream and place in a freezer safe container.....

    Vanilla Ice Cream freeze cookingwithcurls.com

    Freeze for about one hour for soft serve and over night for a more traditional, frozen ice cream. I will not judge you if you need to test it out at various stages to determine when it is perfect for consuming. 😉

    scoop of vanilla ice cream in two stacked, striped bowls sitting on a colorful napkin with a green and yellow spoon in the upper left corner

    What is your favorite flavor of ice cream? Inquiring minds want to know. 😉

    delicious recipes that are perfect with ice cream:

    Lattice Top Apple Pie

    Skillet Brownies for Two

    Peach Cobbler

    Very Berry Cobbler

    Grilled Pineapple Sundaes

    Affogato

    Enjoy!!

    two scoops of vanilla ice cream in two stacked, striped bowls sitting on a colorful napkin with a yellow and green plastic spoon in the background

    Vanilla Ice Cream {dairy-free}

    Top your favorite pie or brownies with this delicious Vanilla Ice Cream that is dairy-free, paleo and vegan option!
    4.63 from 29 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Keyword: vanilla, cream, coconut, paleo, vegan, dessert, recipe
    Chilling Time: 4 hours
    Total Time: 35 minutes
    Servings: 8 Servings
    Calories: 155kcal
    Author: Lisa Johnson

    Ingredients

    • 1 can full-fat coconut milk shake before opening
    • 1 cup unsweetened almond milk vanilla flavored
    • ½ cup maple syrup substitute agave nectar for vegan
    • 2 Teaspoons pure vanilla extract
    • ⅛ teaspoon almond extract
    • pinch fine sea salt
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    Instructions

    • Whisk all ingredients together in a large bowl until well combined.
    • Pour into the bowl of an ice cream maker, and process according to manufacturer's instructions. Mine is 25 minutes.
    • Scrape ice cream out of bowl with a rubber spatula into a freezer safe container.
    • Place in the freezer for a couple of hours for soft serve, over night for traditional ice cream.

    Nutrition

    Calories: 155kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 48mg | Potassium: 150mg | Sugar: 12g | Vitamin C: 0.5mg | Calcium: 68mg | Iron: 1.6mg
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    Reader Interactions

    Comments

    1. Baby June says

      July 13, 2014 at 8:49 pm

      That looks awesome! Love that it is vegan too. 🙂

      Reply
    2. Julie says

      July 13, 2014 at 8:53 pm

      Always looking for good dairy-free recipes for my hubby! Thanks!

      Reply
    3. Seana Turner says

      July 14, 2014 at 10:02 am

      So many things are good with vanilla ice cream. I did NOT know that about agave nectar... crazy!! Alas, I don't have an ice cream maker, but a great recipe for those who do!

      Reply
    4. Jamie @ Love Bakes Good Cakes says

      July 14, 2014 at 11:43 am

      I had no idea about the agave nectar!! Yikes - good to know! This sounds like the perfect vanilla ice cream recipe, Lisa! Pinning!

      Reply
    5. Deb@CookingOnTheFrontBurner says

      July 14, 2014 at 8:07 pm

      This looks really refreshing and I know John would like it - he doesn't do dairy!

      Reply
    6. Cathy@LemonTreeDwelling says

      July 14, 2014 at 9:51 pm

      I've never tried a dairy-free ice cream but you just took a whole lot of the "unknown" out of it.....looks delicious!

      Reply
    7. Adam @ CorrChilled says

      July 16, 2014 at 5:21 am

      I love this recipe and included a link to this post in our Midweek Food and Cooking Inspiration #14 - The Best in Food Blogging This Week over on our website here: https://www.corrchilled.co.uk/index.php?route=pavblog/blog&id=76

      Reply
    8. Jen says

      July 16, 2014 at 7:33 pm

      This is the PERFECT vegan ice cream recipe and I can't wait to try it! I'm pinning this to my "Vegan Desserts" board and making ASAP. Thanks for sharing yet another amazing recipe.

      Reply
      • Lisa Johnson says

        July 17, 2014 at 11:33 pm

        Thank you so much Jen! You will have to let me know how you like it. 🙂

        Reply
    9. AmieJo says

      July 19, 2014 at 8:58 am

      This sounds like it would be just as good as some regular vanilla ice cream. Thank you I am going to have to try. Pinned.

      Reply
    10. Vickie says

      May 31, 2017 at 3:10 pm

      Just started found your recipe...can you sub honey fore the maple syrup? Thanks

      Reply
      • Lisa Johnson says

        May 31, 2017 at 5:56 pm

        I would assume so Vickie, but I have never tried it personally. Good luck!

        Reply
    11. Vickie says

      June 01, 2017 at 5:26 am

      Getting my ice cream maker tonight will let you know...thanks!

      Reply
    12. Kara says

      July 11, 2018 at 8:49 am

      Used 100% real maple syrup and my I’ve cream didn’t freeze. I suspect it was the alcohol level for the real maple syrup. What type did you use?

      Reply
      • Lisa Johnson says

        July 13, 2018 at 10:29 am

        I use Grade A pure maple syrup from Canada, Kara. Pure maple syrup does not contain any alcohol so that would not keep it from freezing.

        Reply
    13. Sasha says

      July 13, 2019 at 2:13 pm

      5 stars
      This is amazing ice cream - ridiculously easy to make and tastes so, so delicious! We'd give more stars if we could! I used agave syrup and didn't have almond essence so added an extra tsp of the Nielsen-Massey vanilla bean paste I used. There was no coconut milk taste, just creamy, vanilla loveliness. This could become addictive! Thank you!

      Reply

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