Vanilla Coconut Ice Cream {dairy-free, naturally sweetened}

Why is this dairy-free ice cream just as creamy as dairy ice cream? Coconut milk! Full fat coconut milk, to be precise. Substitute in other non-dairy milks if you prefer, but know that the result won't be as creamy, or soft once frozen. Makes 2 quarts.
Course Dessert
Author Wardee Harmon


  • 3 13- to 16-ounce cans full fat coconut milk
  • 1/2 cup raw honey or maple syrup or 3/4 cup Rapadura or Sucanat
  • 2 tablespoons vanilla extract
  • add-ins such as: shaved and unsweetened dark chocolate, toasted unsweetened coconut, finely chopped nuts, small brownie chunks, etc. (optional)


  1. Combine all ingredients (except add-ins) in blender.
  2. Blend thoroughly.
  3. Chill in the freezer until cold.
  4. Add to ice cream maker, following manufacturer’s directions for churning.
  5. Pour in add-ins during the last few minutes of churning.
  6. For soft serve ice cream, eat immediately.
  7. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.