Vanilla Ice Cream (Dairy Free)

I was lucky enough to have been given a copy of Lick It! from my friends over at Book Publishing Company a while ago.

Unfortunately, we haven’t been able to try anything from the book. Until now.

You see, our ice cream maker (along with several other awesome kitchen gadgets, beautiful new dishes, and more) have been trapped in our garage. For years. Our kitchen is tiny. And cannot accommodate the wondrous tools and gadgets we have accumulated. So…they are left to sit in their boxes, patiently waiting for the day that they will be called in to action.

Our poor ice cream maker has been stuck in the back corner of said garage. Pouting. Moping. And begging to be used. But we couldn’t find it. Or. More likely, didn’t want to take the time to look. Until now.

And thank goodness we did. There are so many amazing flavors of vegan ice cream to try.

We decided to try the most basic flavor first: vanilla. We had to know what our base was, before moving on. And boy, were we glad we did.


Vanilla Ice Cream (Dairy Free)

Vanilla Chocolate Chip Ice Cream a la Lick It!.
Prep Time 1 day 2 hours
Cook Time 35 minutes
Total Time 1 day 2 hours 35 minutes
Author Emily Levenson |


  • 1 14-oz can full-fat coconut milk
  • 1 1/4 cup rice milk or other nondairy milk
  • 1/2 cup agave nectar or granulated sugar
  • 1 tbs vanilla extract
  • optional: 1/2 cup dairy-free chocolate chips or chopped chocolate


  1. Prep ice cream maker according to instructions. (We had to put our canister in the freezer for 24 hrs prior to starting the recipe.)
  2. Place coconut milk, rice milk, agave nectar, and vanilla extract into a medium bowl and whisk until well combined.
  3. Cover and chill in the refrigerator for at least 2 hours.
  4. Freeze in ice cream maker according to directions. (Ours took around 35 minutes).
  5. Add chocolate chips about 5 minutes before the end of the freezing time, if you are adding them.
  6. Devour immediately, or freeze to reach desired consistency.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, egg free, and soy free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

4 comments / Add your comment below

  1. The only thing is, there should be another name for it. If you call it ice cream, it’s misleading and sets you up to try to replicate something else. If you start with a blank slate you are free to create something totally original and fabulous, and no one is disappointed. At least that was the feeling at a dinner party where I served vegan chocolate chip cookie and coffee “ice cream” sandwiches, but no one had a good suggestion.

  2. Be careful saying nut free. Cocunut milk, is a NUT. Most people who are allergic to nuts, are also allergic to coconut milk. You may want to include that in your nut free disclaimer, because its not nut free.

  3. @katie – thank you for catching that. i’m not sure why i wrote that, considering it has a coconut milk base. it has been removed!

    @karen – i agree that it should be called something else. because technically there is no cream in it. but what?!

  4. Pingback: Recipe: Dairy Free Chocolate Peanut Butter Ice Cream : The Reluctant Vegetarian

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