Rich, creamy dairy free ice cream that starts with full fat coconut milk and churns up scoopable, at 3.3g net carbs per half cup. I whisk the base with powdered sweetener, vanilla paste, and a splash of vodka, which is what keeps it soft in the freezer, then churn it, or I shake it thick in a mason jar when the machine stays in the cabinet.
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 2 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.
Dairy Free Ice Cream Recipe
I built this recipe for anyone who needs to skip dairy, whether you’re lactose intolerant, following a vegan plan, or eating low carb and want something frozen that actually tastes good. This base is also paleo friendly with no nuts, no eggs, and no refined sugar, and it works for AIP if you swap the vanilla extract for vanilla powder and use a compliant sweetener. The ingredient list is short: unsweetened full-fat coconut milk, powdered erythritol, vanilla extract, vanilla paste, salt, and vodka. If you have a churner, the base chills for 2 hours and churns in about 25 minutes, and almost all of that is hands-off. If you don’t, I’ve included no-churn instructions that work just as well. A splash of vodka keeps the texture soft and scoopable right out of the freezer. The vodka is optional. If you avoid alcohol, use the allulose syrup swap below instead. If you’re building a keto dessert lineup, pair this with my cheesecake fluff.
Why I Use Full-Fat Coconut Milk
I switched to full-fat canned coconut milk for this recipe after testing almond, cashew, and oat milk side by side. None of them came close to the richness you get from coconut. The fat content is what matters. Those thin, carton-style milks produce something watery and icy. The full-fat canned version churns into a thick, creamy base that holds its shape in a scoop. I use it as my starting point for every flavor variation, and I also use coconut milk in my sugar free condensed milk when I need a dairy free swap for baking.
How Vodka Keeps It Scoopable
The biggest problem with homemade low carb frozen desserts is that they freeze rock solid. I went through a phase of chipping away at batches with a spoon and finally figured out why. Sugar lowers the freezing point in traditional recipes, and without it, you lose that soft-scoop texture. My fix: 2 tablespoons of vodka. It lowers the freezing point just enough that you get a creamy pull straight from the freezer. I tested rum, gin, and tequila too, and they all work, but vodka is the only one that doesn’t leave a noticeable flavor behind.
Skip the Alcohol? Use Allulose Syrup
If you want to skip the vodka, the best swap I’ve found is allulose syrup. Allulose doesn’t crystallize the way erythritol does when frozen, so your scoops stay smooth instead of gritty. I use 1/4 cup of allulose syrup in place of the 2 tablespoons of vodka. The ratio isn’t 1:1 because allulose is less effective at lowering the freezing point, but that extra volume works. I’ve also tried simple syrups made from monk fruit, and they’re fine in a pinch, but allulose gives me the most consistent results batch after batch.
If You Have a Churner
If you have an ice cream maker, this is the fastest route. I pour the chilled base into mine, let it churn for about 25 minutes, and pull it out at soft-serve consistency. You can eat it right then (my kids do) or transfer it to a freezer-safe container for another 2-3 hours to firm up. The whole process from mixing to soft-serve takes under 3 hours, and most of that is hands-off waiting. No advance planning required.
No-Churn Instructions
I’ve done this both ways and the no-churn version holds up well. Pour the chilled base into a mason jar and shake it hard until it thickens, or use a blender or electric mixer. I’ve also started freezing the base in ice cube trays, then blending the frozen cubes in a high-speed blender until smooth. The ice cube method gives you soft-serve texture in about 30 seconds and skips the hourly stirring entirely. For the traditional no-churn route, transfer to a freezer-safe container and freeze for 6-8 hours. The key is stirring every 15-20 minutes during the first hour to break up crystallization at the edges. After that, leave it alone overnight. By morning you’ll have a smooth, scoopable batch ready to go. It won’t be quite as airy as the churned version, but the texture is creamy and satisfying. I like crumbling flourless cookies on top for a quick dessert.
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.
2
Churn
Pour ice cream base into the ice cream maker and churn according to manufacturer’s instructions.
3
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.
Nutrition
Per serving: 1/2 cup
Calories
158
Fat
15g
Protein
1.3g
Total carbs
3.3g
Net carbs
3.3g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Which sweetener works best in this dairy free ice cream?
Powdered erythritol works, but it has a cooling effect that gets stronger once the base is frozen, and after a few days in the freezer I'd get a gritty, crystallized texture. Allulose is my pick now. It stays smooth and has no cooling aftertaste. Granulated monk fruit that measures 1:1 with sugar also works at the same 1/3 cup. Stevia is trickier because it's much sweeter by volume, you'd need about 2 teaspoons of powder and you lose the bulk that helps the texture. If you stick with erythritol, keep it 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.
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.
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.
Something about vanilla paste stirred into coconut milk smells exactly like the soft-serve my grandma kept in her freezer. I’ve been dairy-free for three years before I started keto, which meant most keto ice cream recipes were already out for me since they rely on heavy cream. This one covers both. Full-fat canned coconut milk churns into actual scoopable texture, not an icy block. If you’re dairy-free by necessity, check your erythritol brand, a few are processed on shared equipment. The vodka trick holds, mine has been in the freezer four days and comes out clean every time. Grateful this one exists.
1/8 teaspoon of salt reads like a rounding error in a dessert recipe. I skipped it once to test, and the coconut sweetness came out flat in a way I couldn’t name right away. Measured it back in on the next batch and there it was. Small thing but real.
Elaine, I went back and forth on that amount during testing. Tried a smaller pinch once and got exactly what you described, sweet but hollow. The 1/8 is doing more than it looks like on paper.
I churn on Sunday and spoon it into small containers while it’s still soft, so there’s nothing to dig out of a frozen block mid-week. The vodka thing really does hold up when you’re storing individual portions.
Priya, I had the same reaction the first time. Vodka in ice cream sounds off. But alcohol doesn’t freeze, so two tablespoons and it stays scoopable for days.
There’s a step in here I used to skip that changed my results once I stopped. Dumping a room-temperature base straight into the machine gives you an icy churn more than a creamy one, because the coconut fat hasn’t had time to tighten before the paddle hits. Even 45 minutes in the fridge matters. I also started scooping from the top of the cans instead of shaking and pouring, to get more of the cream that rises to the top. More of the thick part going in means less water the vodka has to work against, and the texture ends up noticeably denser. Same principle for the mason jar route: start cold, it shakes up thicker. Your recipe finally made it all click for me, Annie.
The scooping from the top of the can is one of those steps I should have written into the notes. Cold base before churning matters too. I think of it as giving the fat time to pull itself together before the paddle starts breaking it.
Making this for Memorial Day and want to prep ahead. Does the vodka trick actually keep it scoopable straight from the freezer, or do I still need to let it sit?
Yeah, the vodka works. Mine scoops cleanly right out of the freezer. If you want even more insurance for prep-ahead, swap the erythritol for allulose. Stays softer and no weird cooling aftertaste when it’s been frozen a few days.
Figured coconut milk would leave that tropical tang that ruins most dairy-free stuff. It doesn’t. Made this Sunday and ate half of it straight from the container before it fully set.
Never made homemade ice cream before, kept putting it off because it seemed like a whole production. Finally just did it last week. The coconut milk base came together so fast I almost second-guessed myself. And it actually scooped straight out of the freezer? No hacking at all. One thing though: I used erythritol and there’s this weird cooling sensation when I eat it. Is that just erythritol being erythritol, or does switching sweeteners actually fix that?
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.
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.
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.
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.
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.
