For the richest, most velvety, Dairy-Free Ice Cream in the world, look no further …
People who cannot handle dairy or choose not to eat it for personal reasons, rejoice! The most swoon-worthy non-dairy ice cream to ever hit the internet has arrived.
This recipe is made delicious with the use of full-fat coconut milk and honey, which caresses this ice cream with just the right amount of sweetness. Combined with vanilla, a hint of sea salt, and sweet maple syrup, this non-dairy ice cream is bursting with so many natural sources of sweetness that you don’t even need to use granulated sugar!
Full-fat coconut milk is our go-to secret for creating the most out-of-this-world, dreamy, creamery-style, non-dairy ice cream ever. It provides a dimension of deep creaminess but without the need for conventional dairy products like heavy cream or milk.
Why You And Your Family Will Love This Non-Dairy Ice Cream
You can feel good about giving your family this decadent, flavorful dessert at the end of a meal because it’s a naturally sweetened treat.
This ice cream is not just dairy and egg-free, mind you; it’s also free of refined granulated sugar, sourcing all its sweetness from all-natural ingredients like honey, maple syrup, and full-fat coconut milk, with the nutty and fruity flavors it imparts.
This ice cream is perfect for making sundaes. With its rich flavor and silky texture that comes from coconut milk, it’s perfect for topping with tart berries like blackberries or raspberries or a sweetly acidic red wine and strawberry sauce.
Either way, your guests will be amazed to learn that your stunning dessert is dairy-free and vegetarian-friendly (not vegan, mind you, because of the honey).
Ingredients
- 30 ounces full-fat coconut milk
- 1/4 cup pure maple syrup
- 1/4 cup honey
- 1/2 teaspoon fine sea salt
- 4 teaspoons pure vanilla extract
- toppings such as fresh berries, chocolate syrup, or chopped nuts, optional
Instructions
Prep time – 2 hours 30 minutes
Cooking time – 30 minutes
Yields – 6 servings
Step 1: Freeze the bowl of your ice cream maker for at least 24 hours before making the ice cream.
Step 2: In a saucepan, combine coconut milk, maple syrup, honey, and sea salt. Heat over medium heat, stirring until well combined and creamy. Taste the mixture and adjust sweetness if needed.
Step 3: Remove from heat and stir in the vanilla extract.
Step 4: Transfer the mixture to an airtight container and refrigerate until completely chilled, about 3 hours.
Step 5: Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency, approximately 20-35 minutes.
Step 6: Transfer the ice cream to a freezer-safe container and freeze until firm, at least 2 hours.
Step 7: Thaw the ice cream for a few minutes at room temperature before serving. Top with your favorite toppings when serving.
FAQs & Tips
How Do I Store Leftovers?
You can keep this homemade ice cream in the freezer for up to 2 months before the texture begins to suffer (as long as you properly store it in an airtight container).
What Are The Best Add-Ins For Non-Dairy Ice Creams?
Many readers love the flavor of peanuts or macadamia nuts in a non-dairy ice cream with a coconut cream base. Also, tropical fruits like mangoes, papayas, and pineapples will taste lovely against this rich coconut milk custard-style ice cream, as will any kind of tart berries like blueberries, raspberries, or blackberries.
How Can I Tweak This Ice Cream To Make it Vegan-Friendly?
Yes, ma’ams and sirs. Simply remove the honey and add more maple syrup in its place. All the other ingredients here are vegan.
Serving Suggestions
There’s nothing like a whole meal full of complementary yet contrasting textures, flavors, and even temperatures to keep things interesting! So, let’s go spicy now to make that cool coconut ice cream taste all the more welcoming to your taste buds come dessert time!
This Spicy Chili, all steaming hot and bringing the heat in more ways than one, will fill that slot nicely. Next, nothing says “I love you,” like giving your hungry family one of the most stretchy, cheesiest of sandwiches to dunk right in that chili, like these grilled three-cheese, ham, and bacon melts. This delicious Italian salad will bring some much-needed greens and crunchiness to round out this meal quite nicely. Then, for dessert, how about a decadent, layered pastry like Greek Baklava, which will complement that cold, coconut-infused ice cream with all of its nutty, syrupy layers?
Dairy-Free Ice Cream Recipe
Ingredients
- 30 ounces full-fat coconut milk
- 1/4 cup pure maple syrup
- 1/4 cup honey
- 1/2 teaspoon fine sea salt
- 4 teaspoons pure vanilla extract
- toppings such as fresh berries chocolate syrup, or chopped nuts, optional
Instructions
- Freeze the bowl of your ice cream maker for at least 24 hours before making the ice cream.
- In a saucepan, combine coconut milk, maple syrup, honey, and sea salt. Heat over medium heat, stirring until well combined and creamy. Taste the mixture and adjust sweetness if needed.
- Remove from heat and stir in the vanilla extract.
- Transfer the mixture to an airtight container and refrigerate until completely chilled, about 3 hours.
- Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency, approximately 20-35 minutes.
- Transfer the ice cream to a freezer-safe container and freeze until firm, at least 2 hours.
- Thaw the ice cream for a few minutes at room temperature before serving. Top with your favorite toppings when serving.
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