*Affiliate disclosure. 

There is nothing like a rich, sweet bowl of homemade ice cream. But skip the animal products this time with this vegan ice cream recipe. Made with creamy coconut, you’ll still get the luxurious texture you love, made more mindful with the absence of dairy. That's right: Creamy without the cream. And oh-so-easy to enjoy.

This vegan ice cream is also gluten-free, refined-sugar free, and soy-free. What it's not is flavor-free. 

You’ll only need six ingredients to make it, and only 10 minutes of active prep time is required. The rest of the recipe time is simply waiting for the ice cream to chill (enough time to enjoy a refreshing kombucha spritzer, perhaps?); then you'll have to process it in an ice cream maker.

You'll want to use good tools for this. Two of my favorite tools for this recipe are the KitchenAid stand mixer and the Cuisinart ice cream maker

Vegan Ice Cream

Coconut milk is an ideal substitute for dairy in this vegan ice cream recipe.

The key ingredient in this vegan ice cream recipe is coconut milk. Coconut milk’s thick and creamy texture works wonderfully to substitute the dairy in ice cream. You’ll want to buy full-fat canned coconut milk for this recipe.

To sweeten this ice cream, we've opted for agave. You could also substitute pure maple syrup if preferred, but there will be a slight caramel flavor from the maple. Of course, organic turbinado sugar is just fine, too. All are much healthier choices than refined liquid sweeteners like corn syrup, which are often found in conventional ice cream.

Organic coconut milk tends to be free of additives, which some conventional brands do include in their formulations. The Native Forest brand of coconut milk is BPA-free, pesticide-free, additive-free, and non-GMO; but there are lots of options these days, so don't settle for less.

As for the coconut oil in this recipe, it’s best to use an unrefined virgin coconut oil. Unrefined coconut oil is less processed and is a great source of essential fatty acids. Plus, it’s often fair trade certified which means it was made in regulated working conditions.

Kitchen Prep

You’ll need to have your ice cream maker chilled in advance for this recipe. Ideally, it will have been in the freezer for 48 hours, but a minimum of 24 hours should do. I also recommend chilling all other utensils which will be used, such as a rubber spatula, whisk, and spoon. 

Alternatively, if you don’t have an ice cream maker and don't have time to buy our pick, there is still a way you can enjoy this vegan ice cream. The ice cream won't be smooth, with that unmistakeable blend of fluffy and dense that makes ice cream what it is; but it'll still be delicious (think extra-thick milkshake). You’ll need a stainless steel bowl and whisk chilled and ready for use if you go this route.

Transfer the blended ice cream mixture into the bowl and then place in the freezer. Whisk and stir the mixture vigorously every 30 minutes to prevent ice crystals. In total, it should take about 30 minutes to become firm and completely chilled.

How To Make Vegan Ice Cream

Vegan Ice Cream Ingredients

Coconut milk, agave, coconut oil, vanilla, et voila!

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings

Ingredients

  • 27 ounces full fat coconut milk
  • ¾ cup agave
  • 3 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon sea salt
  • ¾ teaspoon xanthan or guar gum

Preparation

  1. Add coconut milk, agave, coconut oil, vanilla, salt, and xanthan gum to a blender. Blend until well combined. Chill the mixture in the refrigerate for at least 2 hours.
  2. Once the mixture is chilled, plug in your ice cream maker and start running it. (Check manufacturer’s instructions and make any adjustments as needed.) Pour in the mixture and process according to instructions.
  3. If ice cream isn’t thick enough for serving yet, then it will need to be chilled for at least an hour. Transfer the ice cream to a loaf pan, or storage container, and cover tightly with plastic wrap. Once it’s firm enough to scoop, serve immediately and enjoy!

*Note! This article contains affiliate links that are independently sourced and vetted by our editorial team which we may earn a commission on. This helps us reduce the number of ads we serve on Organic Authority and help deliver you a better user experience. We are here to help you navigate the overwhelming world of consumer products to source and uncover thoughtfully made, conscious clean products.

Related Recipes

Vegan Cupcakes with Coconut Whipped Cream and Berries

Gluten-Free Vegan Cupcakes Recipe with Coconut Whipped Cream Frosting and Fresh Berries

These vegan cupcakes with coconut whipped cream and berries are delicious without the decadence. Serve these at your next party for a light yet tasty treat!

How To Make Coconut Matcha Ice Cream

How To Make Coconut Matcha Ice Cream

Ice cream season is here, and this no-churn coconut matcha ice cream is a must for this summer.

vegan ice cream

This 4-Ingredient No-Churn Coconut Vegan Ice Cream is Summer in a Bowl

Four-ingredient, no ice cream maker needed, coconut and banana plant-based ice cream. What more could you ask for from a summer treat?

chocolate mint

Fresh Organic Chocolate Mint Ice Cream (No Extract Required)

It's mint chocolate ice cream without the chocolate, food coloring, or mint extract (but you'd never know it). It's made with real, fresh chocolate mint.

Vegan and Gluten-Free Cupcakes with Red Wine Reduction and Coconut Whipped Cream

Boozy, Bloody Halloween Cupcakes [Plant-Based + Gluten-Free!]

These cupcakes are the snacks you need at your Halloween party. Two key ingredients: red wine and cacao. BTW did we mention their gluten-free and plant-based?

Vegan Cashew Cream

The Easy Vegan Cashew Cream You'll Want to Pour On Everything

This smooth and rich cashew cream makes all meals tastier. From pasta to pizza, a trusty cashew cream can be used in a variety of vegan recipes!