Dairy Free Ice Cream
Published June 27, 2021 • Updated March 7, 2026
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I make this dairy free ice cream with full-fat coconut milk, and it churns up just as creamy and scoopable as the real thing. No eggs, no sugar, no dairy. Just a rich keto coconut base with a simple trick that keeps it soft straight from the freezer.
I’ve been making this frozen dessert with coconut milk since I first went keto in 2012, and I’ve tested every base, every sweetener, every churn method out there. The full-fat version is the one that stuck. It gives you that rich, creamy body without any dairy, and once you nail the ratio of sweetener to fat, you get something that scoops and melts like the real thing. I’ve served this to people with no dietary restrictions, and they genuinely can’t tell the difference.
The trick I figured out after too many batches is the softening agent. Two tablespoons of vodka lowers the freezing point just enough to keep the texture smooth and scoopable straight from the freezer. I tested rum, gin, and tequila too, but vodka disappears into the base without leaving any flavor behind. If you skip the alcohol, it still works, you just need to let it sit on the counter for 5-10 minutes before scooping. Or swap in 1/4 cup of allulose syrup, which I actually prefer now because allulose doesn’t crystallize when frozen the way powdered erythritol sometimes can. That one swap changed everything for me.
I use both vanilla extract and vanilla paste in this recipe, and yes, they do different things. The extract carries the vanilla flavor throughout the base. The paste adds those tiny vanilla bean flecks that make each scoop look speckled and homemade. Reader Debbie in the comments swears by blue cattle Mexican vanilla bean paste, and after trying her recommendation, I have to agree. The flavor depth is noticeably richer. If you only have extract on hand, double it to 4 teaspoons and skip the paste entirely. You’ll still get great vanilla flavor, just without the speckled look.
This base is my starting point for all kinds of frozen treats. I turn it into a peppermint version around the holidays, a strawberry sorbet when I want something fruity, and frozen yogurt popsicles when I pour variations into molds. The whole recipe is dairy free and sugar free, and it works on a vegan or low carb plan without modifications. 28 ounces of the coconut base makes more volume than 16 ounces of heavy cream. You’ll get about 1.5 pints from this batch vs. roughly 1 pint from a cream-based version. The coconut base is lighter in body, so the extra volume makes sense. Want a smaller batch? Use one can and halve everything else.
Whether you use a churner or go the no-churn route (both work, I promise), this coconut base is the one I come back to every time. I pair scoops with my 3-ingredient chocolate mousse or blend them into a zero carb milkshake when I want something drinkable. I’ve been through dozens of frozen dessert recipes over the years, and this is the one I keep in my freezer rotation.
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Ingredients
2 (14 oz) cans unsweetened coconut milk -
1/3 cup powdered erythritol or sweetener of choice
-
2 teaspoons vanilla extract
-
2 teaspoons vanilla paste
-
1/8 teaspoon salt
-
2 tablespoons vodka or white rum
Step by Step Instructions
Step by Step Instructions
Mix ice cream base
In a medium mixing bowl, combine coconut milk, powdered sweetener, vanilla extract, vanilla paste, salt and vodka. (See substitutions below if you don’t want to use alcohol to soften the ice cream.) Refrigerate mixture for 2 hours.
Churn
Pour ice cream base into the ice cream maker and churn according to manufacturer’s instructions.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why use allulose instead of erythritol for frozen desserts?
I used powdered erythritol in this recipe for years before switching to allulose, and the difference is real. Erythritol has a cooling effect that gets more pronounced when the base is frozen, and after a few days in the freezer, I'd get a gritty, crystallized texture that ruined the scoop. Allulose doesn't do either of those things. It stays smooth and has no cooling aftertaste. If you're sticking with erythritol, make sure it's powdered (not granular) and plan to eat the batch within a few days.
Can I use lite coconut milk or the kind from a carton?
I've tried both and I don't recommend either for this recipe. Lite coconut milk has about half the fat content, and that fat is what gives you creaminess. With lite, I got something closer to a granita than a smooth scoop. Carton coconut milk (the refrigerated kind you'd pour in coffee) is even thinner and has added water and stabilizers. Stick with the full-fat canned version. I use whatever brand is cheapest as long as the can says 'unsweetened' and lists coconut and water as the first two ingredients.
Can I use coconut cream instead of coconut milk for a thicker base?
I've tested this with both, and coconut cream (the thick layer you scoop off the top of a chilled can) does make a denser, richer result. I use about 14 ounces of coconut cream plus 6-8 ounces of the thinner liquid underneath to get a balance between richness and churnability. If you go with pure cream and no liquid, the base gets too thick to churn smoothly and I end up with a texture closer to frozen mousse than something scoopable. Some brands sell cans labeled 'coconut cream' directly, just check that there's no added sugar.
What's vanilla paste, and do I really need it?
Vanilla paste is a thick, syrupy extract with real vanilla bean specks in it. I use it alongside regular extract because the paste gives you those visible flecks in each scoop while the extract carries the overall flavor. If you skip the paste, just double the extract to 4 teaspoons. You'll miss the speckled look but the taste is still great. Reader Debbie in my comments uses blue cattle Mexican vanilla bean paste and swears by it. I've tried her recommendation and she's right, it's worth seeking out.
How long does this keep in the freezer?
I've kept batches for up to two weeks without a big texture change, especially when I use allulose syrup instead of vodka. The sweet spot is 3-7 days, when everything is still perfectly smooth. After two weeks, I start noticing crystallization around the edges. My storage trick: press a piece of plastic wrap directly onto the surface before sealing the container. That contact layer keeps air out and makes a real difference.
Can I use stevia or monk fruit instead of erythritol?
I've tested both. Monk fruit sweetener (the granulated kind that measures 1:1 with sugar) works well here. I use the same 1/3 cup and the results are close to the erythritol version. Stevia is trickier because it's much sweeter by volume, so you'd need about 2 teaspoons of stevia powder, but then you lose the bulk that helps the texture. My preference is monk fruit granulated or allulose syrup if you're replacing erythritol entirely.
Can I add mix-ins or make different flavors from this base?
I add mix-ins all the time. The trick is folding them in during the last 2-3 minutes of churning (or right before the final freeze for no-churn). My go-to is dark chocolate chips and toasted coconut flakes. Frozen berries work too, but I cut them small or they create icy pockets. For flavor variations, I stir in 3 tablespoons of cocoa powder for chocolate, a teaspoon of peppermint extract for mint chip, or 2 tablespoons of instant espresso for mocha. This one coconut base gives me five or six different flavors without changing the core ratios.
Is this recipe vegan and paleo?
Yes to both. I designed it that way. The base is coconut milk, so there's no dairy and no eggs. The sweetener (powdered erythritol) is plant-derived, and the vodka is optional. It's also AIP-friendly if you swap the vanilla extract for vanilla powder and use a compliant sweetener. I've had readers on strict vegan and paleo plans confirm this works without any modifications. If you're keto, the net carb count per serving is already minimal.
I've tried three or four dairy-free ice creams and most of them freeze into a solid brick you have to chip at for 10 minutes before it scoops. This one came out of the freezer soft and scoopable on the first try, and I'm pretty sure it's the vodka (never would have thought to add it but it makes total sense now). The coconut base is richer than anything else I've made at home. Taking off one star just because you can taste the coconut pretty clearly, which isn't a bad thing, but worth knowing if you're expecting neutral vanilla.
Yeah, there's no masking it with a full-fat coconut milk base. That's kind of baked in. If you want more vanilla, double the vanilla paste. It won't go neutral but it tilts it.
Made this last week and the vodka trick actually works, came out perfectly scoopable right out of the freezer, which is rare for coconut milk ice cream at my house. I'm curious how much the sweetener choice affects that. I tried a batch once with a liquid sweetener and it froze into a brick, so does switching away from powdered erythritol basically cancel out what the vodka is doing?
Brought this to my sister's spring get-together last weekend and kept it in her freezer a few hours before we served it. Fully expected it to be rock solid by the time we pulled it out. It wasn't. Scooped right out because of the vodka trick. Her neighbor, who eats regular ice cream with zero concern, took one bite and said it tasted like something from a shop. Not 'good for keto.' Just good. That's the whole point.
The vodka thing sounds like a gimmick until you pull it out of the freezer 4 hours later and it scoops clean. Non-keto people don't hand out compliments on principle, so that neighbor review counts.
Made this for a friend who's dairy free and she got suspicious when it tasted too creamy (she said it 'didn't taste like punishment'). First time using an ice cream maker -- churned up exactly like the instructions said. Four stars because I skipped the vodka and by day two it was rock solid, so fixing that next time.
'Didn't taste like punishment' is going in my notes. Yeah, the vodka is the fix -- just 2 tablespoons keeps it scoopable straight from the freezer by day two.
Tried this with coconut cream instead of coconut milk because I had a leftover can and didn't want to make a store run, and the texture difference is kind of wild. Way denser, almost like soft serve consistency straight from the freezer. Also I kept second-guessing the vodka but it really does do something (mine sat overnight and I could scoop it cleanly with no chipping or crumbling). Going in the rotation all spring.
Yeah, coconut cream takes it in a different direction. I do about 14 oz cream plus a little of the thinner liquid to keep it from going too dense, but if that soft-serve texture is what you want, full can works.
My grandma used to make homemade ice cream every summer and I haven't thought about that in years until I made this. Something about how creamy the coconut milk gets when it churns just took me right back. I wasn't expecting to get emotional over ice cream but here we are.
The vanilla hits right when the machine stops. I don't know what it is about that smell. Coconut milk shouldn't pull that off but it does.
Growing up, Sunday evenings meant my grandmother's homemade vanilla ice cream. When I went keto I quietly let that memory go. Last weekend I made this, and when I pulled it from the freezer it was actually soft, actually scoopable, not a frozen brick. I stood there a second before I even got a bowl. The coconut milk made me nervous because I was sure it would taste like a smoothie, but it just tasted like really good vanilla ice cream. I had no idea vodka in ice cream was even a thing, and that it keeps it soft straight from the freezer kind of blew my mind. Didn't think I'd get that back.
Standing there before you even got a bowl. That's the reaction I was going for. The coconut just disappears, you can't taste it at all. Glad you got that memory back.
does the vodka actually do anything or can i skip it
It keeps the texture softer when frozen, but if you skip it you'll just need to let it sit out a few minutes before scooping. I've done it without and it works, just firms up more.
I noticed this recipe has 28 ounces of coconut milk liquid vs. the "regular keto" ice cream base, which has only 16 ounces of heavy whipping cream. Will they both yield the same amount of ice cream?
Not the same, no. More liquid going in means more yield, so the coconut version gives me an extra scoop or two. For servings they're in the same ballpark.
What’s vanilla paste?is there a sub?
OK so ever much! I’m already going to try making a half batch with Stevia. But I don’t know what vanilla paste is.
You can just omit it. It was just there for the flecks of vanilla
Vanilla paste is thicker and substitutes 1 to 1 for vanilla extract. There is even vanilla powder if you are cooking something that you don't want the added color from the extract or paste. I prefer paste because it has vanilla beans
Vanilla bean paste is kind of like a vanilla bean gel. It has the specks of the vanilla bean in it. It is sweeter than vanilla extract and usually does not have the strong alcohol smell and taste. My son gave me a jar for Christmas years ago and I haven't used anything else since. It is more expensive but the flavor is so much better. I use the blue cattle Mexican vanilla bean paste. Hope you like it.