Easy Dairy-Free Ice Cream (Coconut Milk Recipe)

Homemade dairy-free ice cream that’s genuinely rich, creamy, and scoopable felt like the holy grail until I started making it with full-fat coconut milk, and now I’m a little obsessed. It’s velvety smooth, sweet but not cloying, and free of the iciness that ruins so many dairy-free attempts. The magic is in the coconut fat, which gives that luxurious, creamy mouthfeel, plus a touch of cornstarch to keep it soft and spoonable straight from the freezer. For years I missed real ice cream on hot summer nights, and now I make this on repeat in every flavor I can dream up. Churn it or freeze it no-churn; either way, it tastes like a treat from the best ice cream shop.

By Brooks · Tested and updated May 31, 2026

What Is Dairy-Free Ice Cream?

Dairy-free ice cream is a rich, creamy frozen dessert made with no dairy milk or cream, most often from full-fat coconut milk. The coconut fat creates the luxurious, scoopable texture, while sugar sweetens and a little cornstarch keeps it soft and free of ice crystals. Vanilla and a pinch of salt round out the flavor, and the base takes on any flavor you like. You can churn it in an ice cream maker or freeze it no-churn. Either way, it’s a smooth, indulgent, reliably dairy-free ice cream that rivals the classic.

Why You’ll Love This Recipe

• Rich and creamy. Smooth, scoopable, and never icy.
• Few ingredients. Coconut milk, sugar, and vanilla.
• Churn or no-churn. Works with or without a machine.
• Endlessly flavorable. One base, any flavor.
• Naturally vegan and free of dairy.

Ingredients

This makes about 1 quart (8 servings). Full-fat coconut milk is essential for creaminess.

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup (150 g) granulated sugar (or maple syrup)
• 2 tablespoons cornstarch
• 2 teaspoons pure vanilla extract
• Pinch of fine sea salt

Top a scoop with a cloud of my dairy-free whipped cream for a proper sundae.

How to Make Dairy-Free Ice Cream

Step 1: Make a cornstarch slurry

Whisk the cornstarch with a few tablespoons of the coconut milk until smooth. Tip: Mixing the cornstarch with cold milk first prevents lumps when it hits the warm base.

Step 2: Warm the base

Warm the remaining coconut milk, sugar, and salt in a saucepan, stirring until the sugar dissolves. Tip: Heat gently just until warm and the sugar melts; you don’t need to boil it.

Step 3: Thicken

Whisk in the slurry and cook for 1 to 2 minutes until slightly thickened, then stir in the vanilla. Tip: The cornstarch is what keeps the ice cream soft and scoopable, so don’t skip this quick step.

Step 4: Chill thoroughly

Cool the base, then refrigerate for at least 4 hours or overnight. Tip: A cold base churns faster and freezes smoother, so don’t rush this; overnight is best.

Step 5: Churn or freeze

Churn in an ice cream maker per the instructions, or pour into a loaf pan and freeze, folding every 30 minutes for the first 2 hours. Tip: The no-churn folding mimics churning, breaking up ice crystals for a smoother, creamier result.

Step 6: Freeze firm and serve

Freeze until firm, then let it sit a few minutes before scooping. Tip: Homemade ice cream freezes harder than store-bought, so a short rest at room temperature makes it perfectly scoopable.

Expert Tips & Tricks

• Use full-fat coconut milk only; light versions turn out icy.
• Chill the base overnight for the smoothest, creamiest ice cream.
• Add a tablespoon of vodka or liqueur to keep it extra scoopable.
• Let it soften a few minutes before scooping.

Variations & Substitutions

• Chocolate: Whisk 1/3 cup cocoa or melted dairy-free chocolate into the base.
• Strawberry: Blend in 1 cup of fresh or roasted strawberries.
• Cookies and cream: Fold in crushed dairy-free chocolate cookies.
• Mint chip: Add peppermint extract and dairy-free chocolate chips.
• Fudge swirl: Ribbon in my dairy-free fudge, melted, as it freezes.

Storage & Reheating

• Freezer: Store airtight for up to 2 months; press wrap onto the surface to prevent crystals.
• Scooping: Let it soften 5 to 10 minutes at room temperature before serving.
• Best fresh: Homemade ice cream is creamiest in the first week.
• Avoid refreezing melted ice cream, which turns it icy.

Nutrition Information

Values are an estimate per 1/2-cup serving (8 servings), based on USDA FoodData Central reference data. Mix-ins change the totals.

Coconut milk is the creamy star here; this guide to coconut milk covers more easy plant-based swaps for frozen treats.

Looking for more ways to satisfy your sweet tooth? Scoop this ice cream over a warm slice of dairy-free chocolate cake, pair it with a batch of dairy-free cookies, or browse all our dairy-free dessert recipes for your next treat.

Frequently Asked Questions

What is the best milk for dairy-free ice cream?

Full-fat canned coconut milk is best because its high fat content creates a rich, creamy, scoopable texture. Light coconut milk and thin plant milks make an icy, less satisfying result.

How do I make dairy-free ice cream without an ice cream maker?

Use the no-churn method: pour the chilled base into a loaf pan and freeze, folding it with a fork every 30 minutes for the first 2 hours. This breaks up ice crystals for a smooth texture.

Why is my ice cream icy or hard?

It likely needed more fat or a softening agent. Use full-fat coconut milk, add the cornstarch, and a spoonful of vodka or liqueur helps keep it soft and scoopable in the freezer.

Does it taste like coconut?

It has a mild coconut flavor that fades behind vanilla or other flavors. For chocolate, strawberry, or coffee ice cream, the coconut is barely noticeable beneath the main flavor.

How long does it keep?

It keeps for up to 2 months in the freezer, though it’s creamiest within the first week. Press plastic wrap onto the surface to prevent ice crystals from forming.

For more cool, creamy dairy-free desserts, try my airy dairy-free chocolate mousse or silky dairy-free custard.

Related Dairy-Free Recipes

• More Dairy-Free Desserts
• Chocolate Cake
• Vanilla Cupcakes
• all our dairy-free recipes