Dairy-Free Coconut Vanilla Ice Cream

Aug 1, 2026 · By VanillaGoods

Dessert Ice cream frozen desserts Origin: Tahitian Vanilla: Beans Medium

Dairy-free coconut vanilla ice cream made with Tahitian vanilla

Dairy-free coconut ice cream flavored with a whole vanilla bean. An intermediate recipe: 20 minutes of prep and 15 minutes of cooking, plus chilling and freezing; serves 8. Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Prep 20 min

Cook 15 min

Chill & Freeze 8 hr

Total 8 hr 35 min

Servings 8

Diet Dairy free

Ingredients

Adjust yield

servings

2.0 cups (480.0 ml)coconut cream
1.0 cup (240.0 ml)almond milk
¾ cup (150.0 g)granulated sugar
6.0large egg yolks
⅛ tspfine sea salt
1.0vanilla bean, split and scraped
½ cup (40.0 g)toasted coconut flakes

Make it at home

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Instructions

Warm the cream, milk, and vanilla in a saucepan over medium heat until it steams and small bubbles form at the edges, about 5 minutes. Don't let it boil.
In a separate bowl, whisk the egg yolks with the sugar and salt until the mixture turns pale yellow and thickens slightly, about 2 minutes.
Slowly pour about a cup of the hot cream into the yolks while whisking constantly, then pour everything back into the saucepan. Cook gently, stirring, until the custard thickens enough to coat the back of a spoon (170°F/77°C).
Strain the custard through a fine sieve into a clean bowl, then chill until cold, at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer's directions until thick, with a soft-serve consistency.
Add the toasted coconut during the last minute of churning.
Transfer to a container and freeze for at least 4 hours, until firm enough to scoop.

Tips

Toast the coconut in a dry skillet, stirring constantly, until just golden; it burns quickly.
Don't toss the scraped pods: tuck them into a jar of sugar for homemade vanilla sugar.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Choosing vanilla: Tahitian vanilla (floral, cherry, anise) suits this recipe best; Madagascar (rich, creamy, classic) is a great alternative, and any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla ice cream?

Plan on 20 minutes of prep and 15 minutes of cooking, plus 8 hr chill & freeze. The recipe makes 8 servings.

How should I store vanilla ice cream?

Keep it in an airtight container in the freezer with plastic wrap pressed on the surface; it tastes best within 2 weeks.

Can I use a different form of vanilla?

Yes. This version uses 1 split vanilla bean. You can swap in 2 teaspoons of vanilla extract, 1 tablespoon of vanilla bean paste, or 1 teaspoon of vanilla powder instead; they're interchangeable at these amounts. Beans give the most visible specks and the fullest aroma.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

347 Calories / serving

26.9g Fat

24.7g Carbs

4.6g Protein

20.5g Sugar

Whole recipe (8 servings): ~2776 cal · 215g fat · 198g carbs · 37g protein · 164g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 347 calories

What it takes to burn one serving

Brisk walking 66 min·3.9 mi·~7700 steps
Walking uphill or incline treadmill 47 min·2.4 mi·~4700 steps
Moderate cycling 35 min·7.0 mi
Swimming laps 49 min
Jogging 34 min·2.8 mi·~5450 steps
Stair climbing 32 min·~2900 steps
Dancing 56 min
Bodyweight circuit training 35 min
Cleaning, errands, or playing with the dog 81 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.