Dairy-Free Vanilla Ice Cream is a delicious and simple homemade soft frozen dessert.
Simple to make— one bowl, with only 4 ingredients!
And it’s completely no-churn—just whip, mix, and freeze!
And it’s made with no coconut cream or coconut milk, so you taste only the vanilla.
A fantastic non-dairy summer dessert or creamy treat any time of year!
This is an easy recipe for vanilla ice cream!
There is no cooking and no churning involved to make this wonderful soft, frozen dessert.
It’s the perfect treat after a summer backyard BBQ, goes wonderfully with cake, and is terrific for parties.
Plus, it’s an amazing dairy-free treat any time you deserve one!
Prefer dairy? Switch out the whipped cream and use a dairy version instead!
Want to try other dairy-free flavors of ice cream?
Baking and Dessert Pantry Essentials
Over the years, I bought equipment as needed. So, now I have whatever I need for a large variety of baked goods and desserts.
These include:
- a stand mixer, which I use mostly for dough and sometimes for whipping
- a hand mixer (for things that aren’t dough and I don’t want to mix manually)
- a kitchen scale
- baking pans, including loaf pans
- mixing bowls (or just large bowls)
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisks
- rubber spatulas
- rolling pins
- a baking mat for rolling out dough
- baking strips
- a good supply of baking (or parchment) paper (also round for layer cakes)
Ingredients are even more important and my pantry always contains these:
- flour
- white granulated sugar
- brown sugar (light/dark—I usually keep dark)
- confectioners’ sugar (powdered sugar)
- salt
- baking powder
- baking soda
- cocoa powder
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- baking chocolate
- chocolate chips
- instant dry yeast
- vanilla and/or vanilla sugar
- cooking oil/cooking spray
- margarine or butter
- eggs
- honey
- instant coffee
- various extracts (real or imitation)
These are good to have in order to make a variety of fillings, frostings, and toppings:
- whipping cream
- powdered pudding mix
- powdered sugar
- a good chocolate spread
Then, there is the following to make last-minute quick desserts:
- packaged pie dough or ready-made pie crusts
- puff pastry dough
Lastly, it’s not a bad idea to keep fun toppings, such as chopped walnuts, raisins, and the oh-so-important container of sprinkles.
A little about ice cream
Ice cream is made by an involved process using milk, milk protein, sugar, ice, water, and air, which turns the mixture into foam as frozen air cells.
Nowadays, we have freezers in which to store our ice cream (and frozen desserts), but before refrigeration, making ice cream took quite a bit of effort and was only served for special events or on special occasions.
Before refrigeration, ice had to be cut from frozen lakes and ponds in the winter. The ice was then stored for later use (even in the summer) in ice houses or even in holes dug in the ground.
The pot-freezer method of preparing ice cream was by making it in a large bowl, which was placed in a tub filled with crushed ice and salt to reduce the temperature of the ingredients to below the freezing point of water.
French confectioners used a method similar to the pot-freezer method but used a covered pail with a handle attached to the lid (called a sorbetiere).
The hand-cranked churn replaced the pot-freezer method and also used ice and salt for cooling. This method was quicker than the pot-freezer method and produced a smoother ice cream.
Ice cream was initially sold by small businesses until a milkman, Jacob Fussell, began making small batches of it from leftover milk and cream. Fussell opened the first ice cream factory in 1851 in Pennsylvania and moved his successful business to Baltimore in 1854.
Fussell, known today as the Father of the Ice Cream Industry, opened more factories in other cities and taught the business to others who opened their own factories. The mass production of ice cream made it more affordable and more accessible to everyone and was no longer a dessert just for the rich.
Popularity increased even more with the invention of the household freezer in the 1920s, when it became much easier to store the frozen dessert.
Ice cream is a beloved dessert, and some people will go to some extreme lengths to get their hands on the treat. For example, during World War II, American fighter pilots in the South Pacific found an ingenious way of making ice cream.
They attached 5-gallon cans to their aircraft. The cans were fitted with small propellers spun by the slipstream, which drove a stirrer, which agitated the mixture, which froze in the high altitude of the planes as they flew. B-17 crews and others found similar methods of making ice cream during the war.
Check out the history of ice cream!
Today, getting ice cream is simple and inexpensive, and the flavors are numerous. Many households have their own ice cream machines for at-home preparation.
Easy Dairy-Free Vanilla Ice Cream
Homemade, no-cook, no-churn soft vanilla ice cream made without coconut cream! Dairy-free and delicious!
Ingredients
- 1 8-ounce container of dairy-free whipping cream
- 3 eggs
- 1/2 c sugar
- 1 tablespoon vanilla flavoring or to taste
Instructions
- Whip whipping cream until stiff.
- Add eggs, sugar, and vanilla into the whipped cream.
- Whip together well.
- Freeze for 8 hours or until stiff *
Notes
* This is a soft ice cream so it won't get hard and the freezing time depends on your freezer.
Bonus: No coconut cream or coconut milk, so you won't get that coconutty flavor in the backgound!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 363Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 207mgSodium: 70mgCarbohydrates: 27gFiber: 0gSugar: 27gProtein: 6g