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Vegan Ice Cream

Here's a basic vegan ice cream recipe that can be customized for endless dairy free flavors!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Yield 4 - 5 servings


  • 2 cups coconut milk (for coconut-free, try the almond milk ice cream above)
  • 1/3 cup sweetener of choice
  • 1/8 tsp salt
  • 1 1/2 tsp pure vanilla extract
  • optional 1/4 cup cocoa powder for chocolate ice cream


  • Use full fat canned coconut milk, not lite or coconutmilk from a carton. To make vegan ice cream: Whisk all ingredients. If you have an ice cream machine, simply churn according to manufacturer’s instructions. Without an ice cream machine: freeze the mixture in ice cube trays. Blend the frozen cubes in a high-speed blender like as a Vitamix, or thaw enough to blend in a food processor or regular blender. Enjoy right away, or freeze about an hour for a firmer texture. The homemade vegan ice cream is best and creamiest the day it’s made. You can freeze leftovers up to a month. Thaw before serving.


Also be sure to try these Vegan Chocolate Chip Cookies.

Nutrition Information

Calories: 183kcal