Easy No-Churn Dairy Free Ice Cream with Just 5 Ingredients

If you’ve been craving ice cream but need a dairy-free option that’s easy to make, this no-churn vegan ice cream recipe is for you. With just five simple ingredients and no need for an ice cream maker, you can whip up a creamy, dreamy frozen treat that’s fully customizable to your taste.

Whether you love classic vanilla or want to add fun mix-ins like cookie dough or vegan caramel, this guide will walk you through everything you need to know to get delicious results every time. Let’s make some magic in your freezer!

Why This Recipe Works and What Makes It Creamy

This dairy-free ice cream relies on a clever blend of ingredients that mimic the richness and texture of traditional ice cream. Refined coconut oil acts as the heavy fat component, providing the creamy mouthfeel and firmness that help the ice cream hold its shape after freezing.

Powdered sugar not only sweetens but also helps to create a smooth texture by dissolving quickly without graininess. The vegan sweetened condensed milk provides the right balance of sugar and solids, lowering the freezing point, which prevents ice crystals from becoming too large—a key factor highlighted by ice cream science experts—and giving the ice cream its soft, scoopable consistency without churning.

Understanding why these ingredients work together can help you tweak and customize the recipe to your liking.

What You’ll Need to Make It at Home

Besides the five basic ingredients, having the right equipment makes the process smoother. You’ll want a blender or food processor to emulsify the coconut oil and soy milk mixture, a stand mixer or electric hand mixer to whip the cream until it forms stiff peaks, and a freezer-safe container like a loaf pan with a lid for easy storage and freezing.

Chilling your mixing bowl and utensils before whipping can improve results drastically. Having these tools ready saves time and helps you get the best texture every time.

Ingredients for Easy Vegan No-Churn Ice Cream

Here’s everything you need for this simple 5-ingredient base recipe:

• 1 cup unsweetened, unflavored soy milk (or other plant milk)—choose one without added flavors or sweeteners.
• 1/4 cup powdered sugar (confectioners’ sugar) to add sweetness and smooth texture.
• 3/4 cup vegan sweetened condensed milk (store-bought or homemade) to provide creamy sweetness and reduce iciness.

Other plant milks can work, but soy milk’s protein content, which scientific studies show has excellent emulsifying properties, makes it best for whipping. Homemade or store-bought vegan condensed milk is fine; homemade offers more control over sweetness and ingredients.

How to Make Dairy-Free Ice Cream Step-by-Step

1. Prepare the cream base the night before: Warm the soy milk slightly in the microwave (about 1 minute) until warm to the touch, not hot. Blend it with melted refined coconut oil in a blender or food processor until completely emulsified, smooth, and creamy. Pour this mixture into a bowl, cover, and refrigerate overnight to let the fats crystallize and the emulsion set.
2. Whip the cream: Use a chilled bowl with a stand mixer or electric hand mixer. Add the cold cream base along with powdered sugar and vanilla extract. Whip on high speed for 3 to 7 minutes, watching for stiff peaks similar to whipped heavy cream. The key is to stop once stiff peaks form—over-whipping can ruin the texture.
3. Fold in vegan sweetened condensed milk: Using a spatula, gently fold the condensed milk into the whipped cream base, trying to keep it light and airy. Make sure the condensed milk is fully cooled if homemade.
4. Add your mix-ins: If desired, fold in chunks of vegan cookie dough, mini chocolate chips, caramel sauce, or nuts gently to avoid deflating the whipped base.
5. Freeze: Transfer the mixture into a loaf pan or freezer-safe container, cover tightly, and freeze for at least 4 to 6 hours until firm. For best texture, allow it to sit at room temperature for 5 to 10 minutes before scooping.

Expert Tips for Perfect Vegan No-Churn Ice Cream

• Use refined coconut oil to avoid a coconut overtone unless you want that flavor.
• Chill your mixing bowl and cream base thoroughly before whipping.
• Don’t rush the whipping process; wait for stiff peaks to form.
• When folding, use gentle motions to retain air for a fluffy texture.
• Freeze the ice cream in a shallow container to speed up freezing and reduce ice crystal size.
• Use mix-ins with low water content to avoid watery or icy textures.
• Store the ice cream in an airtight container to prevent freezer burn and maintain freshness.
• Let the ice cream soften slightly at room temperature before scooping for the best texture.

Troubleshooting Common Problems

My cream won’t whip: Make sure the coconut oil-soy milk mixture was thoroughly chilled overnight and your bowl and beaters are cold. Without proper chilling, the fat won’t aerate properly. If it’s too warm, place the bowl in the freezer for 10–15 minutes and try again.

The ice cream is too soft and won’t set: This usually means there is too much liquid in the base or the freezer temperature is too high. Try increasing the coconut oil slightly or freezing longer with the freezer set to its coldest setting.

The texture is icy or grainy: Excess water, not enough fat, or slow freezing can cause large ice crystals, a common issue in frozen dessert production. Use the powdered sugar and sweetened condensed milk as directed and freeze in a shallow container to improve.

Over-whipping causes a grainy or greasy texture: Whip until just stiff peaks form, then stop. Over-whipping breaks down the fat structure, causing textural defects.

Mix-ins sink or clump: Add mix-ins gently and fold them in evenly. Choose crumbly or dry additions rather than wet or juicy ones unless they have been thickened.

Following these tips will help you avoid common pitfalls and get creamy, smooth results every time.

Flavor Variations to Try Next

Customize this versatile vegan ice cream base with these easy-to-follow flavor ideas:

• Mint Chocolate Chip: Add 1 teaspoon peppermint extract and 1/2 cup mini vegan chocolate chips in step 4.
• Salted Caramel Swirl: Gently fold in 1/3 cup vegan salted caramel sauce plus a pinch of sea salt.
• Peanut Butter Swirl: Mix through 1/3 cup natural peanut butter or a peanut butter swirl.
• Chocolate Fudge: Stir 1/4 cup unsweetened cocoa powder (dissolved in a tablespoon of warm soy milk) into the base before chilling, then mix in 1/2 cup vegan chocolate ganache chunks at the end.
• Fruit Swirls: Use thickened fruit purees like cooked and strained strawberry or mango (about 1/2 cup), folded in carefully to avoid adding excess water.
• Rum Raisin: Mix 1/4 cup rum-soaked raisins and a splash (1 tbsp) of rum into the whipped base.

Always adjust sweetness after adding flavorings to maintain balance. Use concentrated flavor extracts and thickened purees for best results.

How to Store and Serve Your Vegan Ice Cream

Store your finished ice cream in a tightly sealed, freezer-safe container to prevent freezer burn and maintain its creamy texture. Avoid leaving the ice cream exposed to air by pressing a piece of parchment paper directly on the surface before sealing the lid.

For the best scooping texture, let it sit at room temperature for about 5 to 10 minutes before serving. Leftovers will keep fresh for up to 3 months in the freezer when stored properly. Avoid thawing and refreezing repeatedly, as this can create ice crystals and degrade quality.

Frequently Asked Questions About Dairy-Free Vegan Ice Cream

Can I use other plant milks besides soy?

Yes, almond, oat, and cashew milks can be used, but they may affect whipping ability and texture. Soy milk’s protein content makes it easier to whip.

Can I omit the coconut oil or use a different fat?

Coconut oil is essential for the creamy texture and structural integrity, especially in no-churn recipes. You may experiment with cocoa butter or palm kernel oil blends, but coconut oil works best.

How long does this ice cream keep in the freezer?

Properly stored in an airtight container, it keeps well for up to 3 months.

Can I add fresh fruit pieces?

Fresh fruit often adds too much water and can cause an icy texture. Freeze-dried fruit or thickened purees are better options.

What if my cream doesn’t whip?

Ensure all ingredients and equipment are adequately chilled and the base is emulsified properly. See the troubleshooting section for detailed advice.

Is this recipe allergy-friendly?

This recipe contains soy and coconut. For nut or soy allergies, use suitable plant milk alternatives and skip mix-ins containing nuts.

Conclusion

This no-churn dairy-free ice cream recipe is a simple and flexible way to enjoy creamy frozen treats without the fuss of an ice cream maker or dairy ingredients. Using basic pantry staples and a few expert tips, anyone can create smooth, scoopable vegan ice cream customized with endless flavors and mix-ins.

Remember, the key is in the balance of ingredients, proper chilling, and gentle folding. With the troubleshooting guide and flavor variations provided, you’ll have a reliable go-to recipe ideal for any occasion, from casual snacks to festive desserts. For other simple plant-based meals, you might also enjoy our crispy air fryer tofu or these fluffy vegan buckwheat pancakes.

Happy freezing!