Ice cream without milk is a creamy, refreshing dessert that’s perfect for those who are lactose intolerant, vegan, or simply out of milk. By using alternative bases like coconut milk or cashew cream, you can enjoy a rich, scoopable treat with all the flavor and texture of traditional ice cream—no dairy required. This recipe walks you through making a classic vanilla dairy-free ice cream, plus tips and variations for endless customization.
Ingredients
- 2 cups full-fat coconut milk (from a can, well-shaken)
- 1/2 cup raw cashews (soaked in hot water for 2 hours, then drained)
- 2/3 cup granulated sugar (or coconut sugar for a deeper flavor)
- 2 tablespoons coconut oil (melted)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 tablespoon cornstarch (optional, for extra creaminess)
Instructions
- Soak the Cashews: Place the raw cashews in a bowl and cover with very hot water. Let soak for 2 hours to soften. Drain and rinse well.
- Blend the Base: In a high-speed blender, combine the soaked cashews, coconut milk, sugar, melted coconut oil, vanilla extract, sea salt, and cornstarch (if using). Blend on high for 2-3 minutes, or until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated.
- Chill the Mixture: Pour the blended mixture into a bowl. Cover and refrigerate for at least 3-4 hours, or until thoroughly chilled. For best results, chill overnight.
- Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes), until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula, press a piece of parchment paper directly on the surface, and seal with a lid. Freeze for at least 4 hours, or until firm.
- Serve: Let the ice cream sit at room temperature for 5-10 minutes to soften before scooping. Enjoy as is or with your favorite toppings!
Tips
- Substitute for Coconut Milk: If you’re avoiding coconut, use 2 cups of homemade cashew cream (blend 1 cup soaked cashews with 1 1/2 cups water until smooth) or oat cream for a neutral base.
- Sugar Alternatives: Maple syrup or agave can be used in place of granulated sugar—use 1/2 cup and reduce coconut milk by 2 tablespoons to compensate for extra liquid.
- Blending Matters: A high-speed blender is key to a silky texture. If you don’t have one, blend as smoothly as possible, then strain the mixture through a fine-mesh sieve before chilling.
- Avoid Icy Texture: Make sure the mixture is well-chilled before churning, and don’t skip the coconut oil, which helps keep the ice cream scoopable.
Serving Suggestions
- Scoop into bowls and top with fresh berries, toasted coconut, or a drizzle of dairy-free chocolate sauce.
- Serve between vegan cookies for homemade ice cream sandwiches.
- Add a scoop to cold brew coffee for a dairy-free affogato.
- Top with chopped nuts and a sprinkle of cinnamon for extra flavor.
Variations
- Chocolate Ice Cream: Add 1/3 cup unsweetened cocoa powder and an extra 2 tablespoons sugar to the blender.
- Strawberry Swirl: Blend 1 cup fresh strawberries with 2 tablespoons sugar. Swirl into the churned ice cream before freezing.
- Mint Chip: Add 1 teaspoon peppermint extract and 1/2 cup chopped dairy-free chocolate to the base.
- Peanut Butter: Blend in 1/2 cup creamy peanut butter for a rich, nutty flavor.
- Cookies & Cream: Fold in 1 cup crushed vegan sandwich cookies after churning.
Storage and Reheating
- Storage: Store homemade dairy-free ice cream in a tightly sealed container in the freezer for up to 2 weeks. Pressing parchment or wax paper directly onto the surface helps prevent ice crystals.
- Softening for Serving: Because homemade non-dairy ice cream can freeze quite hard, allow the container to sit at room temperature for 5-15 minutes before scooping. If the ice cream is still too firm, dip your scoop in hot water between servings.
- Do Not Refreeze Melted Ice Cream: For best texture and food safety, do not refreeze ice cream that’s fully melted. Only thaw what you plan to eat.
Frequently Asked Questions
- Can I make this ice cream without an ice cream maker?
Yes! After blending and chilling the base, pour it into a shallow freezer-safe dish. Freeze for 30 minutes, then vigorously stir with a fork or whisk to break up ice crystals. Repeat every 30 minutes for 2-3 hours, or until the mixture is creamy and scoopable. The texture won’t be quite as smooth as churned, but it’s still delicious. - Is coconut milk necessary or can I use another plant milk?
Full-fat coconut milk is preferred for its creaminess and fat content, which helps mimic dairy ice cream. However, you can substitute with homemade cashew cream or a thick, creamy oat or soy milk. Avoid thin plant milks like almond or rice, as they tend to make the ice cream icy rather than creamy. - Why do you add coconut oil?
Coconut oil helps provide extra fat, which is essential for a smooth, creamy texture in dairy-free ice cream. Without it, the ice cream may become hard or icy after freezing. If you prefer, you can use refined coconut oil for a neutral flavor, or substitute with another neutral-flavored oil like avocado oil. - Can I use dates or other natural sweeteners?
Yes, you can use soaked Medjool dates (about 8-10, pitted and blended with the base) for a naturally sweetened version. The flavor will be slightly caramel-like and the color a bit darker. You can also use maple syrup or agave, adjusting the liquid content slightly. - Is this ice cream suitable for people with nut allergies?
This recipe does use cashews for creaminess, but you can omit them and use only coconut milk for a nut-free version. Alternatively, use a thick, nut-free plant-based cream (like oat or soy). Always double-check labels to ensure all ingredients are safe for your needs. - How do I prevent ice crystals in homemade dairy-free ice cream?
To minimize ice crystals, make sure your base is blended very smooth and fully chilled before churning. Using enough fat (from coconut milk and oil) is key. Pressing parchment or wax paper directly onto the surface before freezing also helps. Avoid letting the ice cream fully melt and refreeze, as this encourages iciness.