Dairy Free Ice Cream
Dairy free, sugar free ice cream is the perfect scoopable keto/vegan dessert! It may be egg-free, sugar-free, and dairy-free, but it is undoubtedly full of creaminess and flavor. The base of this dairy-free ice cream is a full fat, unsweetened coconut milk.
8
Servings
158
Calories
15g
Fat
1.3g
Protein
3.3g
Net Carb
3.3g
Total Carbs
Dairy Free Ice Cream Recipe Video
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Dairy Free Keto Ice Cream Ingredients
2 (14 oz) cans unsweetened coconut milk
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1/3 cup powdered erythritol or sweetener of choice
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2 teaspoons vanilla extract
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2 teaspoons vanilla paste
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1/8 teaspoon salt
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2 tablespoons vodka or white rum
Dairy Free Ice Cream Directions
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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.
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Churn
Pour ice cream base into the ice cream maker and churn according to manufacturers instructions.
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No-churn ice cream instructions
After refrigerating ice cream mixture, add to a mason jar and shake until thickened or mix using an electric mixer or blender until thickened. Freeze for 6-8 hours or overnight.
I made this with stevia instead of erythritol and it turned out really creamy. The coconut milk makes it rich without needing dairy, and it’s a nice option for a low carb dessert. I didn’t have vanilla paste so just used extra extract—still good!
I followed the recipe exactly and really liked how adding vodka helped keep the texture smooth and scoopable even after freezing overnight. The combination of vanilla extract and paste gave the flavor a layered richness that was better than expected for a dairy-free dessert. I appreciated the simplicity of the coconut milk base—no need to fuss with a ton of ingredients. It didn’t get overly icy which I’ve had issues with in other keto ice creams. I might try experimenting with different extracts next time.
I made this with stevia instead of erythritol and it worked great. The texture came out creamy, even with the no-churn method. Just had to be patient with the freezing time!
I used Stevia instead of erythritol and it worked great. The texture was super creamy and I didn’t even miss the dairy.
I followed the recipe exactly and used the two cans of full fat unsweetened coconut milk, and the texture came out so creamy and rich after churning. I let the base chill for two hours as instructed before pouring it into my ice cream maker. The subtle aroma from the combination of vanilla extract and vanilla paste gave it a deep, layered vanilla flavor that reminded me of premium store-bought ice cream. I was surprised how smooth it stayed even after freezing overnight, likely thanks to the vodka helping prevent ice crystals. This one is a keeper for dairy-free desserts!
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?
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.