Vanilla Bean Coconut Ice Cream (Vegan & Dairy-Free Recipe)

A smooth, dairy-free scoop that delivers indulgent flavor with effortless prep.

By Medha deb

Created on Sep 15, 2025

A smooth, dairy-free scoop that delivers indulgent flavor with effortless prep.

Imagine a cold, creamy treat that delivers all the indulgent richness of traditional ice cream, but without any dairy. This Vanilla Bean Coconut Ice Cream is a game-changer for anyone who loves classic vanilla flavor but needs an approachable, plant-based alternative. With a handful of simple ingredients and minimal effort, this ice cream is made for summer celebrations, after-dinner desserts, or satisfying sweet cravings any time of year.

Why You’ll Love This Recipe

Dairy-free & vegan: Ideal for lactose-intolerant and vegan diets—no cashews required!
5 basic ingredients: Simple pantry staples make this recipe accessible for everyone.
Creamy & rich: The natural fat in coconut cream provides maximum creaminess, mimicking classic ice cream texture.
Intense vanilla flavor: Real vanilla beans and extract give it a robust, fragrant flavor profile.
Easy methods: Can be made with or without an ice cream maker (see FAQ for no-churn tips).
Versatile & pairable: Perfect alone or alongside cakes, pies, and for building delicious vegan sundaes or shakes.

Personal Inspiration: A Journey Into Dairy-Free Ice Cream

Growing up, ice cream represented pure joy—a staple of childhood indulgence. Yet, for many years, lactose intolerance posed a serious dilemma: skip ice cream altogether, or endure the consequences for the sake of culinary nostalgia. Fortunately, the world of dairy-free alternatives has blossomed, offering plant-based options that rival—or even surpass—their dairy counterparts. This recipe was developed as a celebration of both nostalgia and innovation: a vanilla coconut ice cream that’s as simple as it is satisfying, bringing happiness back into dessert bowls everywhere.

About This Recipe: Simplicity with Depth of Flavor

Unlike many vegan recipes that call for cashew creams, this ice cream spotlights coconut. By using both coconut cream (or full-fat coconut milk) and a double-hit of vanilla—from both the bean and extract—you achieve a flavor that is deeply aromatic, lusciously creamy, and free from the overpowering taste of additives. The sweetness is balanced with a touch of sea salt, ensuring every spoonful is perfectly rounded.

Ingredient Breakdown

Coconut Cream or Full-Fat Coconut Milk: Delivers creamy texture and subtle coconut undertones.
Organic Cane Sugar: Sweetens the base naturally and cleanly. Up to half the sugar can be swapped for agave nectar or maple syrup for alternative sweetness and flavor variation.
Sea Salt: Just a pinch to enhance and deepen all other flavors.
Vanilla Bean Pod: Scraped seeds add flecks and a potent vanilla aroma. In a pinch, vanilla powder can substitute.
Pure Vanilla Extract: Strengthens the vanilla essence and helps inhibit ice crystallization due to its alcohol content.

What Makes This Ice Cream Work?

Richness: Coconut provides the fat and body that dairy would in traditional recipes.
Balance: The interplay between deep vanilla and mellow coconut makes this dessert sophisticated yet familiar.
Texture: The combination of thickeners and freezing methods ensures a scoopable consistency reminiscent of classic ice cream.

Step-By-Step Instructions

Chill the Equipment: Place your ice cream maker’s bowl in the freezer the night before prep to ensure proper churning. If you don’t have an ice cream maker, see FAQ below for a no-churn method.
Blend the Ingredients:
- Add coconut cream, cane sugar (or a mix of sweeteners), a pinch of sea salt, the scraped vanilla bean seeds, and vanilla extract to a high-speed blender.
- Blend for 1–2 minutes on high, or until completely smooth and the sugar is dissolved.
- Taste the mixture; adjust for sweetness or vanilla intensity as needed.
Churn the Ice Cream:
- Pour the blended mixture into your chilled ice cream maker.
- Churn according to manufacturer’s instructions—about 45 minutes—until it reaches soft serve consistency.
Freeze Until Firm:
- Transfer churned ice cream to a freezer-safe container (like a loaf pan), smoothing the top with a spoon.
- Cover and freeze for 4–6 hours until scoopable and firm.
Serve: Remove from freezer 5–10 minutes before serving to soften. A hot ice cream scoop can help with serving.

Ingredients Table

Ingredient	Amount	Notes
Coconut cream or full-fat coconut milk	2 x 14-oz cans	Use coconut cream for richness; see tips for brands
Organic cane sugar	1/2 cup	Substitute up to half with agave or maple syrup if desired
Sea salt	1 pinch	Balances sweetness
Vanilla bean pod	1 pod	Split and scraped; or 1/4–1/2 tsp vanilla powder
Pure vanilla extract	2 teaspoons	Boosts vanilla flavor and improves texture

Coconut Ice Cream Tips & Variations

No Ice Cream Maker? Pour the blended mixture into a freezer-safe container, stir every 30–60 minutes for 4–6 hours until it firms up. This helps break up ice crystals and improves the creamy texture.
Brand Recommendations: Look for coconut milks without gums, stabilizers, or excess water. Brands like Thai Kitchen and Native Forest are often favored for their high fat content and creamy outcome.
Add-In Ideas: Fold in chocolate chips, swirls of nut butter, or pieces of fruit post-churn for creative flavor twists without altering the vanilla base.
Sweeter or Less Sweet: Taste the blended base and adjust sweetness as needed before churning.
Texture Control: Let ice cream soften at room temperature for a few minutes before scooping for best texture.

Serving Suggestions

Serve scooped in bowls or cones for classic enjoyment.
Pair with vegan cakes, fruit pies, or cobblers for a complete dessert plate.
Use as the base for vegan milkshakes with your favorite dairy-free milk and mix-ins.
Create ice cream sandwiches by pressing between soft vegan cookies.
Top with fresh berries, toasted coconut, or a drizzle of chocolate sauce for extra flair.

Storage Instructions

Store in a well-sealed, freezer-safe container to prevent freezer burn.
Will keep in the freezer for up to 10 days, though best freshness is within the first week.
Let rest at room temperature for 5–10 minutes before serving for best scooping texture.

FAQ: Frequently Asked Questions

Q: What’s the difference between coconut cream and full-fat coconut milk? Can I use either?

A: Coconut cream is more concentrated, with less water than full-fat coconut milk, resulting in richer, creamier ice cream. You can use either, but coconut cream yields the best texture. Avoid “light” coconut milk for this recipe.

Q: I don’t have an ice cream maker. Will this still work?

A: Yes! After blending, pour the base into a freezer-safe container and stir vigorously every 30–60 minutes for 4–6 hours. This manual method breaks up ice crystals for a smoother texture.

Q: Is this recipe gluten-free?

A: Yes, all the listed ingredients are naturally gluten-free. As always, check labels if you have celiac disease or severe gluten allergies.

Q: Can I substitute the sugar with something else?

A: Up to half the sugar can be replaced with agave nectar or maple syrup for different flavor profiles and lower glycemic index. Adjust amounts to taste, as these sweeteners are less concentrated than cane sugar.

Q: My ice cream is too hard after freezing. What should I do?

A: Allow the ice cream to sit at room temperature for 5–10 minutes before scooping, or run your scoop under hot water. This softens the ice cream slightly for easy serving.

Pro Tips for Perfect Coconut Ice Cream

Blend base thoroughly for maximum smoothness—undissolved sugar can create a gritty texture.
For extra vanilla punch, infuse the scraped vanilla pod in coconut cream overnight before blending.
If your coconut milk is separated, stir until smooth before blending or use only the thick cream for best texture.
Store leftover vanilla bean pods in sugar to make homemade vanilla sugar for other recipes.
Experiment with mix-ins only after initial churning to maintain the creamy base.

Nutrition Information (per serving, approx.)

Calories	210
Total Fat	16g
Saturated Fat	14g
Sugar	12g
Protein	2g
Sodium	15mg
Servings per batch	6–8

Note: Nutrition values are estimates and depend on specific ingredients and brands used.

Troubleshooting & Common Questions

Ice crystals formed: Be certain your mixture is fully cooled before churning. Vanilla extract also helps reduce ice crystal formation due to its alcohol content.
Mixture didn’t firm up: Ensure your ice cream maker bowl is fully pre-frozen; some models require 24 hours in the freezer for optimal results.
Want it richer? Try using only the thick, creamy part of chilled coconut milk for the base, discarding excess liquid.
Overly strong coconut flavor? Some brands of coconut milk are more coconut-forward. Use Thai Kitchen, Native Forest, or similar for the most neutral taste.

Reader Experiences & Feedback

Many users love the creaminess and flavor balance, especially with both vanilla bean and extract.
Some report success using a no-churn whisk-and-freeze approach, though texture is creamiest with an ice cream maker.
User add-ins include vegan chocolate chips, berries, and almond swirl with excellent results.

If you make this recipe, we’d love to see your version. Share on Instagram with #minimalistbaker and leave a comment or rating to let others know how it turned out. Your tips and variations help everyone indulge in better, simpler dairy-free desserts!

Discover Plant-Based Ice Cream Perfection

There has never been a better time to enjoy non-dairy ice cream: five ingredients, one blender, and a bit of chill time deliver flavor and texture that anyone—vegan, dairy-free, or omnivore—will crave again and again. Shine a spotlight on coconut and vanilla in your next homemade dessert and savor the creamy, dreamy results.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb