Dairy Free Ice Cream
Published June 27, 2021 • Updated February 1, 2026
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Dairy free, sugar free ice cream is the perfect scoopable keto dessert! It's egg-free, sugar-free, and dairy-free, but still packed with creaminess and flavor. The base is full fat, unsweetened coconut milk.
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Ingredients
2 (14 oz) cans unsweetened coconut milk -
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
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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Can I use a different type of milk instead of coconut milk?
Coconut milk gives the best creaminess, but you can try almond milk or cashew milk. The texture and flavor will be different since those milks are thinner.
What can I substitute for erythritol in this recipe?
You can use monk fruit sweetener or stevia instead. Adjust the quantity to taste since both are sweeter than erythritol.
How long can I store the dairy-free ice cream?
Store it in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping since it does harden.
Is this ice cream suitable for a keto diet?
Yes! This dairy-free ice cream is sugar-free and low carb, so it fits right into a keto diet.
What does the vodka or white rum do in the recipe?
Vodka or white rum lowers the freezing point, which gives you a creamier texture. If you skip the alcohol, the ice cream will be firmer, but the allulose syrup substitution works well.
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?
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.