Go Back

Vegan Vanilla Ice Cream

Vegan vanilla ice cream made with coconut milk creates a silky, ivory custard base that thickens on the stove and churns into a smooth scoopable texture. This easy vegan ice cream is dairy-free with pure vanilla flavor and a rich, creamy finish from coconut cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

full-fat coconut milk
  • 2 can (13.5 oz) full-fat coconut milk Refrigerate overnight; use only the solid coconut cream for best texture.
maple syrup or agave
  • 0.5 cup maple syrup Substitute agave 1:1 if preferred.
pure vanilla extract
  • 2 tsp pure vanilla extract Use pure vanilla extract for the most distinct vanilla flavor.
arrowroot or cornstarch
  • 1 tbsp arrowroot Use arrowroot or cornstarch to help thicken the custard base.
salt
  • 0.25 tsp salt Balances sweetness and sharpens vanilla flavor.
coconut oil
  • 1 tbsp coconut oil Helps create a richer mouthfeel and smoother churned texture.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the coconut vanilla base
  1. Scoop the solid coconut cream from the top of refrigerated coconut milk cans, reserving the coconut water for another use.
  2. Add the coconut cream, maple syrup, vanilla extract, arrowroot (or cornstarch), salt, and coconut oil to a saucepan.
  3. Heat the mixture over medium heat, whisking constantly, until it thickens slightly, about 5 minutes (visual cue: it should look like a loose custard coating the whisk).
  4. Cool the mixture completely, then refrigerate at least 4 hours (visual cue: it should be cold and noticeably thicker).
Churn and freeze
  1. Churn the chilled mixture in an ice cream maker until it reaches a soft, scoopable consistency.
  2. Transfer to a freezer-safe container and freeze until scoopable (visual cue: firm edges with a scoopable center).

Notes

Pro tip: refrigerating the coconut milk overnight is what gives you enough solid coconut cream for a rich, creamy body—skip this step and the texture won’t be as silky. Store leftovers in the freezer in a sealed container for up to 2 weeks; thaw 5 minutes in the fridge for easier scooping. Freezing is yes, and this recipe is naturally gluten-free if your thickener is gluten-free. If you want a lighter dessert, reduce maple syrup by 2–3 tablespoons and expect a slightly softer sweetness profile.