Non-Dairy Ice Cream Recipe
Full-fat coconut milk has enough fat to mimic dairy cream, and cooking a small amount of cornstarch into the base before churning prevents the icy, crumbly texture that plagues most homemade non-dairy ice creams.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 330 min
- Servings
- 8
Ingredients
- 4 cups full-fat coconut milk (canned)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
- 1 tablespoon vodka (optional, for scoopability)
Nutrition per serving
- Calories
- 313
- Protein
- 2g
- Carbs
- 24g
- Fat
- 24g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Whisk about 1/2 cup (120ml) of the coconut milk with the cornstarch in a small bowl until no lumps remain; set this slurry aside.
- 2Pour the remaining coconut milk into a saucepan with the sugar and salt. Warm over medium heat, whisking occasionally, until the sugar dissolves and the mixture is steaming but not boiling.
- 3Whisk the cornstarch slurry again, then pour it into the saucepan. Cook over medium heat, whisking constantly, for 3-4 minutes, until the mixture visibly thickens and coats the back of a spoon.
- 4Remove from heat and stir in the vanilla extract and vodka, if using.
- 5Pour the base into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until fully chilled, at least 4 hours or overnight.
- 6Churn the chilled base in an ice cream maker according to the manufacturer's instructions, about 20-25 minutes, until it reaches soft-serve consistency.
- 7Transfer to a freezer-safe container, press a piece of parchment or plastic wrap directly onto the surface, and freeze for at least 4 hours until firm before scooping.
Tips & variations
- The tablespoon of vodka doesn't add noticeable flavor but lowers the base's freezing point slightly, which keeps the finished ice cream softer and easier to scoop straight from the freezer.
- For chocolate, whisk 1/3 cup (30g) unsweetened cocoa powder into the sugar before adding the coconut milk, and increase sugar to 1 cup (200g) to offset the cocoa's bitterness.
- Swap up to a quarter of the coconut milk for canned coconut cream for an even richer, denser scoop.
- No ice cream maker? Pour the chilled base into a shallow metal pan and freeze, whisking vigorously or blending every 30-45 minutes for the first 3 hours to break up ice crystals, then freeze solid.
Storage & reheating
Store in an airtight, freezer-safe container with plastic wrap or parchment pressed directly onto the surface to limit ice crystals. Keeps well for up to 2 weeks, though texture is best in the first week. Let it sit at room temperature for 5-10 minutes before scooping if it's frozen very hard.
Tips from the Tulo kitchen
- Chill the mixing bowl and freezer container in the freezer before churning; a cold container keeps the churned ice cream from softening too much before it goes into the freezer.
- Cans of coconut milk vary in fat content between brands; choose one labeled full-fat with no added water or thickeners other than guar gum for the creamiest result.
FAQ
Why is my non-dairy ice cream icy instead of creamy?
This usually means the base wasn't cooked with a thickener like cornstarch, or it wasn't chilled fully before churning. Both steps limit the size of ice crystals that form during freezing.
Can I use light coconut milk instead of full-fat?
Light coconut milk has too little fat to churn into a creamy texture and will freeze rock-hard and icy. Stick with full-fat canned coconut milk for this recipe.
Can I make this without an ice cream maker?
Yes. Pour the chilled base into a shallow metal pan and whisk or blend it every 30-45 minutes during the first 3 hours of freezing to break up ice crystals before letting it freeze solid.
Does this taste like coconut?
There is a mild coconut background flavor, though the vanilla and sugar largely mask it. For a stronger coconut flavor, add 1/2 teaspoon of coconut extract along with the vanilla.
