As most people do not own an ice cream machine, this DIY version of vegan ice cream is both resourceful and fail-proof. You probably know the trick of making conventional ice cream in plastic bags using salt and ice. However, that method makes for cold hands and dairy-free substitutes turn out icy rather than creamy.

3 ingredients are all you need for this basic vanilla recipe. As an added bonus, it’s also low-glycemic thanks to coconut nectar in lieu of cane sugar.

Vegan Ice Cream

  • Prep Time:5 minutes
  • Cook Time:4 hours
  • Total Time:4 hours and 5 minutes
  • Servings:2
  • Easy


  • 1 can coconut milk
  • 2 teaspoon vanilla extract
  • 2 tablespoon coconut nectar
Photo by Kristine Mahan
  • Step 1

    Combine all ingredients in a blender.

    Photo by Kristine Mahan
  • Step 2

    Blend until smooth.

    Photo by Kristine Mahan
  • Step 3

    Pour into a freezer-safe container.

    Photo by Kristine Mahan
  • Step 4

    Freeze the ice cream for 4 hours, stirring with a fork every hour. This step adds air and helps it become creamy. After 4 hours it can be left to harden completely.

    Photo by Kristine Mahan
  • Step 5

    Scoop and enjoy.

    Photo by Kristine Mahan