Dairy-Free Vanilla Ice Cream


Like any typical girl, I love getting a good deal. This sometimes leads to impulse buys. Like how I went into Target this morning for a storage container & some Applegate hot dogs and walked out with those PLUS two new pairs of shoes. One was on sale for $8.48 and the other was for $5.96. Look at me breaking the bank.

Two summers ago, Macy’s was having a crazy sale and a cheapo ice cream maker was on sale for something $20. How can you go wrong for $20? It only sat untouched in the box for 2 years before the impulse buy was validated by THIS:

Dairy-Free Vanilla Ice Cream


  • 1 can Full Fat Coconut Milk
  • 2 Egg Yolks
  • 3 tbsp Organic Honey
  • 1 tsp Pure Vanilla Extract
  • Optional mix-in: Enjoy Life Mini Chips

HOLD THE PHONE before you do anything else and read the instructions that come with your ice cream maker. If it’s like mine, there’s going to be a recommendation that you freeze the bucket prior to making your ice cream for at least 12 hours, 24+ hours for optimal results.


1) In a medium-sized saucepan, heat all ingredients over medium heat, until it just begins to simmer. Make sure to continuously stir the mixture so nothing overcooks and sticks to the pan.

2) Cool the mixture in the refrigerator for at least 3+ hours. It’s got to be COLD going into the ice cream maker.

[INTERMISSION: I made the mixture and stuck the bucket in the freezer on the same day, then let both chill overnight before continuing.]

3) When it’s ready – follow your ice cream maker’s instructions and make ice cream! Once the mixture begins to thicken to the consistency of a soft serve, the mix-ins can be added. If they go in too soon, they’ll just sink to the bottom of the bucket.



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