This dairy-free ice cream recipe is perfect for a hot summer day. It’s so smooth and creamy that no one will guess it’s dairy-free. I make it without coconut, or almond milk, which most dairy-free recipes use. Try this recipe for a special occasion or just for some summertime fun. Remember, National Ice Cream Day is July 18th. Keep reading to find out how easy this is to make.
How to Make Dairy-Free Ice Cream
This dairy-free ice cream recipe is for an ice cream maker. You can make it without one, but in my experience, dairy-free ice cream is richer and creamier with an ice cream maker. I love this ice cream maker.
Steps for Mixing Your Base
- With a whisk, combine the dairy-free milk (I use oat milk), oil, and 1 tsp of vanilla in a medium saucepan.
- Bring the mixture to a boil over medium heat whisking occasionally.
- Reduce heat to low and simmer for 30 minutes whisking occasionally.
- While the mixture is simmering, add the egg yolks, sugar, syrup, and salt to a large mixing bowl.
- Using a stand mixer with a whisk attachment, whisk together on medium speed until thickened (about 2-3 minutes).
- Measure out 1 cup of the hot liquid from the saucepan.
- With the mixer turned on slow speed, slowly pour the hot liquid into the egg mixture in a steady stream.
- Pour this mixture back into the saucepan.
- Whisk in 2 tsp cornstarch.
- Cook on medium heat and stir with a spoon until thickened.
- Remove from heat and pour into a large measuring cup.
- Add 1 tsp vanilla and stir.
- Cover with plastic wrap making sure the plastic wrap is touching the liquid.
- Chill in the refrigerator until cool (about 2 hours).
Steps for the Ice Cream
- Remove the base mixture from the refrigerator, take off the plastic wrap, and stir well.
- Pour the base mixture into the freezer bowl of your ice cream maker.
- Turn the ice cream maker on and churn for 30-40 minutes or until desired thickness.
- Serve or Freeze immediately.
Thaw for about 5-10 minutes if frozen before serving.
Flavor Variations
This recipe is for good old-fashioned vanilla dairy-free ice cream. Try these variations for a variety of summer treats.
CHOCOLATE: Add 1 cup of chocolate chips to the recipe. Mix the chocolate chips in with the milk, sugar, and oil. For allergy-free chocolate chips try Enjoy Life Dark Chocolate Morsels. They are delicious and free of all the top allergens.
BANANA: Add 2 large, sliced, frozen bananas to the recipe using the ingredient spout, and mix in 2 tsp vanilla before mixing in the ice cream maker (See step 12 above).
OTHER MIX-INS: During the last 5 minutes of churning, add any nuts, candies, or sprinkles.
How to Thicken Dairy-Free Ice Cream?
Sometimes the ice cream is thin, depending on the dairy-free milk you choose. This dairy-free ice cream recipe uses cornstarch to help thicken the consistency. Tapioca starch or arrowroot flour also works well for thickening. Another way to thicken dairy-free ice cream is by using a combination of granulated sugar and liquid sweetener. This recipe uses granulated sugar and pure maple syrup.
CHECK OUT some of my other dairy-free tasty summer treats!
Berry Fruit Salad with Dairy-Free Whipped Cream
Dairy-Free Ice Cream Recipe
Equipment
- Ice Cream Maker
- Stand mixer with a whisk attachment
- Medium saucepan
- Large mixing bowl
- whisk
- Measuring cups
- Measuring spoons
- Large Spoon
- Plastic wrap
- Freezer safe container
Ingredients
- 3 cups Dairy-free milk I use oat milk.
- 1/4 cup Canola oil
- 2 tsp Vanilla extract (divided)
- 6 large Egg yolks
- 1/3 cup Granulated sugar
- 1/3 cup Pure Maple Syrup
- 1/8 tsp Salt
- 2 tsp Corn starch
Instructions
Steps for the base
- With a whisk, combine the dairy-free milk, oil, and 1 tsp of vanilla in a medium saucepan.
- Bring the mixture to a boil over medium heat whisking occasionally.
- Reduce heat to low and simmer for 30 minutes whisking occasionally.
- While the mixture is simmering, add the egg yolks, sugar, syrup, and salt to a large mixing bowl.
- Using a stand mixer with a whisk attachment, whisk the ingredients together on medium speed until thickened (about 2-3 minutes).
- Once simmering is complete, measure out 1 cup of the hot liquid from the saucepan.
- With the mixer turned on slow speed, slowly pour the hot liquid into the egg mixture in a steady stream.
- Pour this mixture into the saucepan
- Whisk in 2 tsp corn starch.
- Cook on medium heat and stir with a spoon until thickened.
- Remove from heat and pour into a large measuring cup
- Add 1 tsp vanilla and stir.
- Cover with plastic wrap making sure the plastic wrap is touching the liquid.
- Chill in the refrigerator until cool (about 2 hours).
Notes
I hope you enjoy this recipe. Leave a comment and let me know when you make it and how it turned out. I love to hear from you.
Blessings, Laura xo
