Vegan Ice Cream Recipe
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This easy vegan ice cream recipe only needs 4 ingredients! It’s perfectly rich and creamy and doesn’t require an ice cream maker!
No ice cream machine? No problem!
This delicious dairy-free ice cream is rich and smooth without special equipment.
With just 4 ingredients, you’ll have the best ice cream to use as a base for other flavors. Who needs store-bought ice cream when plant based ice cream can be just as scrumptious?
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Rich with an irresistibly creamy texture, this delicious ice cream is the perfect topper for vegan peach cobbler and chocolate molten lava cake!
Why You’ll Love This Vegan Ice Cream Recipe
- This vegan ice cream recipe doesn’t need an ice cream maker!
- Coconut milk gives this vegan vanilla ice cream recipe without ice cream maker the best soft and creamy consistency!
- You only need 4 simple ingredients to make this sweetened condensed coconut milk ice cream. It will make a fantastic creamy base for your favorite flavors!
Ingredients And Substitutions
For the vegan sweetened condensed milk:
Coconut milk – We’ll make our own vegan sweetened condensed milk from coconut milk and agave. You want to make the condensed milk ahead of time so it’ll be cool enough when mixed with the whipped coconut cream.
Agave – Maple syrup‘s deep sweet flavor will also be perfect for our homemade sweetened condensed milk without dairy.
For the vegan ice cream:
Full-fat coconut milk – This healthy vegan ice cream gets its richness and creaminess from the coconut cream or the solid portion when you chill a canned full-fat coconut milk.
Vanilla extract – Adds an extra layer of flavor to the coconut condensed milk ice cream. You can also add a pinch of salt to bring out the no-churn ice cream’s sweetness more!
Tips For Making This Recipe
Freeze Before Serving
This vegan ice cream has the best consistency after you freeze it for 1 hour. But if you freeze it for a longer period, let it sit for a few minutes at room temperature to thaw before scooping.
Customize Your Vegan Homemade Ice Cream
Tone down the coconut flavor of your sweetened condensed coconut milk ice cream with mix-ins like peanut butter powder, cocoa powder, instant coffee powder, mint extract, or lime zest. You can also swirl in strawberry jam, chocolate sauce, or caramel sauce. Or, for texture, add peanuts, marshmallows, or cacao nibs!
Keep the Mix-Ins From Sinking
Freeze the dairy free condensed milk ice cream base for at least 2 hours before you stir in the mix-ins to keep them from sinking to the bottom.
Sweetened Condensed Coconut Milk Ice Cream Recipe FAQs
What is vegan ice cream made of?
This vegan ice cream recipe’s main ingredient is coconut milk, but some plant based ice cream recipes also use soy milk, oat milk, cashews, and aquafaba.
Does condensed coconut milk ice cream taste like coconut?
Yes, this non-dairy ice cream tastes like coconut because it’s made with condensed coconut milk and coconut cream. The good news is you can easily cover up the coconut flavor with various add-ins!
Can I make this vegan vanilla ice cream without sweetened condensed coconut milk?
Sweetened condensed milk sweetens and gives this homemade vegan ice cream the perfect soft and creamy consistency. If you’re not a fan of coconut, you can use sweetened condensed oat milk.
Are you supposed to freeze the vegan condensed milk ice cream in a loaf pan?
Nope! Feel free to use any freezer-safe container.
How long does homemade vegan ice cream last?
You can store this coconut condensed milk ice cream in the freezer for 1 to 2 weeks. Any longer and it won’t have the best taste and texture because of the ice crystals.
More Delicious Vegan Ice Cream Recipes
- Vegan Cookies and Cream Ice Cream
- Vegan Strawberry Ice Cream
- Creamy Vegan Vanilla Bean Ice Cream
- Vegan Chocolate Ice Cream
- Dairy-Free Pumpkin Pie Ice Cream
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Vegan Ice Cream Recipe
Ingredients
For the vegan sweetened condensed milk:
- 1 can coconut milk
- 1/4 cup agave
For the vegan ice cream:
- 2 cans full-fat coconut milk (refrigerated overnight for the milk solids)
- 1 tsp vanilla extract
Instructions
For the sweetened condensed milk:
- Make the sweetened condensed coconut milk at least 2 hours before making the vegan ice cream so it'll have time to cool.
- Pour the canned coconut milk into a saucepan over medium heat, stirring occasionally.
- Bring the coconut milk to a boil for 5 minutes, stirring and keeping an eye on it.
- Add in the agave and reduce the heat to a simmer for 25 to 30 minutes or until the coconut milk is reduced by half.
- Remove from heat and let the vegan condensed milk cool down. Once it’s at room temperature, transfer the condensed coconut milk to the fridge.
For the ice cream:
- Scoop out the coconut milk solids into a large bowl and whip until fluffy.
- Add in the vanilla extract and mix until combined.
- Gently fold in the vegan sweetened condensed milk.
- Pour the coconut ice cream mixture into a loaf pan, cover with plastic wrap, and freeze for at least 1 hour to thicken.
Notes
- This vegan ice cream has the best consistency after you freeze it for 1 hour. But if you freeze it for a longer period, let it sit for a few minutes at room temperature to thaw before scooping.
- Tone down the coconut flavor of your sweetened condensed coconut milk ice cream with mix-ins like peanut butter powder, cocoa powder, instant coffee powder, mint extract, or lime zest. You can also swirl in strawberry jam, chocolate sauce, or caramel sauce. Or, for texture, add peanuts, marshmallows, or cacao nibs!
- Freeze the dairy free condensed milk ice cream base for at least 2 hours before you stir in the mix-ins to keep them from sinking to the bottom.
