Homemade Dairy Free Ice Cream Without Machine
A rich, creamy homemade dairy free ice cream without a machine that uses almond milk and coconut cream for a smooth, scoopable texture. This easy no-churn dessert is perfect for hot summer days and can be customized with your favorite mix-ins.
Equipment
- 1 High-speed blender
- 1 Rubber Spatula
- 1 Measuring cups and spoons
- 1 Metal loaf pan (9x5-inch)
- 1 Plastic wrap
Ingredients
- 1 can 13.5 oz full-fat coconut cream chilled overnight
- 1 cup unsweetened almond milk
- ⅓ cup pure maple syrup
- 2 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 1 tbspn almond butter optional, for extra creaminess
- Optional Mix-Ins
- 2 tbsp crushed cookies
- ¼ cup fresh berries
- ¼ cup chopped toasted almonds
- ¼ cup dairy-free chocolate chips
Optional Mix-Ins
Instructions
- Chill the Pan: Place your metal loaf pan in the freezer before you begin.
- Separate the Cream: Open the chilled can of coconut cream and scoop the thick, hardened cream into your blender. Reserve any leftover watery liquid at the bottom for smoothies.
- Blend the Base: Add the almond milk, maple syrup, vanilla extract, sea salt, and almond butter (if using) to the blender. Blend on high speed for 60 to 90 seconds until the mixture is completely smooth and slightly frothy.
- Fold in Mix-Ins: Pour the mixture into your chilled loaf pan. If using mix-ins, gently fold them into the liquid base with a spatula.
- The Contact-Wrap Trick: Press a sheet of plastic wrap directly onto the surface of the liquid. This prevents freezer burn and ice crystals from forming on top.
- Freeze: Freeze undisturbed for at least 6 hours, or overnight.
- Soften and Serve: Remove from the freezer and let it sit at room temperature for 5 to 10 minutes before scooping.
Notes
- For the creamiest texture, use full-fat coconut cream, not light coconut milk.
- A metal loaf pan freezes the mixture more evenly than glass or plastic containers.
- Store in an airtight container for up to 2 weeks.
- If the ice cream becomes very firm, allow it to soften for 10 minutes before scooping.