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When I learned how to make safe dairy-free ice cream for my family, it was the best day ever.
Ten years ago, there weren’t all the store-bought options there are today.
And I was super proud of myself for creating safe ice cream my milk allergy kiddo could enjoy with everyone else.
After all, everyone deserves sweet summertime ice cream, right?
Even though we can now buy soy, coconut, almond, cashew, and oat ice cream at the store…
we still opt to make our own every now and then.
Because truly, it’s the best.
This recipe just calls for five basic ingredients.
And it only takes thirty minutes in my gel ice cream machine (affiliate).
No salt or ice needed for a gel machine. No mess. So easy.
If you don’t have an ice cream maker, I highly recommend getting one even though I’m a kitchen minimalist at heart.
It’s been an awesome investment in our food allergy journey, no regrets.
We’ve used the same one for 15 years, and it’s still going strong!
Plus, it saves money not having to buy small dairy-free pints of ice cream all the time.
My homemade ice cream is so good that everyone enjoys it together, and my kiddo loves that.
Once the vanilla ice cream is made, we can make even more fun milk-free ice cream creations.
VANILLA ICE CREAM CREATIONS
- soda floats
- milk shakes
- candy blizzards
The options are endless!
Or eat it plain because it’s just as good.
ADDITIONAL ICE CREAM TIPS
Sugar content varies by which creamer and milk you use. Feel free to taste the mixture before adding the 1/4 cup of sugar and see if it’s already sweet enough. You can easily omit the sugar from this recipe.
Sometimes we chill the mixture in the freezer for 15 minutes before churning and/or chill the finished ice cream in the freezer for 15 minutes before eating.
Experiment a little and you’ll find a good system to get the best texture depending on the ingredients you choose.
PLEASE NOTE: Here at Milk Allergy Mom, we simply share products that work for our family. Please consult your own doctor before trying food, supplements, or other products. Also read all labels and call companies for the latest, most accurate product information.
Dairy-free vanilla ice cream recipe below.
VANILLA ICE CREAM DAIRY-FREE
Makes 4 Servings
1 cup plain dairy-free coffee creamer
1/2 cup plain dairy-free milk
1.5 teaspoon vanilla extract (affiliate)
1/4 cup maple syrup or sugar
pinch of salt
Whisk all the ingredients together in a large measuring cup or bowl.
Put mixture in the freezer for 15-30 minutes to get it really cold. (optional)
Remove mixture from freezer and pour the mixture into your ice cream maker.
Churn according to your machine directions. Ours takes about 30 minutes in our small gel machine.
If you want the ice cream firmer for cones, cover container and put the ice cream in the freezer for another 15-30 minutes. (optional)
If you have any leftovers, freeze it for later. Put the leftover ice cream in your blender before serving in order to make it creamy again.
Or these homemade ice cream storage containers (affiliate) with nearly five stars look great!
Hope you enjoy this dairy-free vanilla ice cream recipe as much as we do!