No-Churn Vegan Ice Cream
A 3-ingredient no-churn dairy-free ice cream with a soft-serve texture — mix in your favorite cookies, chips, or fruit.
- Prep Time
- 10 min
- Cook Time
- 0 min
- Total Time
- 10 min
- Servings
- 8 servings
After falling down the rabbit hole of no-churn homemade ice cream a while back, I was hooked on just how simple it can be. Since I'm sensitive to dairy, finding sweetened condensed coconut milk at the store was a genuine celebration moment.
This base recipe turns out with a texture closer to soft-serve, which honestly might be even better — no waiting for it to soften before diving in. My kids and I are huge Oreo fans, so this batch usually ends up packed with gluten-free Oreo chunks.
Ingredients
- 14 oz. can sweetened condensed coconut milk
- 1 tbsp. vanilla extract
- 18 oz. dairy-free frozen whipped topping, thawed
Instructions
- 1Whisk together the sweetened condensed coconut milk and vanilla in a large mixing bowl.
- 2Fold in half of the whipped topping until well combined, then fold in the remaining whipped topping.
- 3Pour into a bowl, loaf pan, or quart container and stir in any mix-ins you like (cookies, chocolate chips, fruit, etc.).
- 4Cover and freeze for at least 4 hours to set.
Tips
- This no-churn base comes together with a texture closer to soft-serve — no need to wait for it to soften before scooping.
Storage & Reheating
Needs at least 4 hours in the freezer to set before serving.
