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Dairy-free Vanilla Ice Cream

User Rating 5 Star Rating (1 Review)


Bowl of vanilla ice cream with spoon
Lottie Davies/Photodisc/Getty Images

This vanilla ice "cream" is great for making sundaes, ice cream sandwiches, root beer floats or on its own for a frozen creamy treat. Blending the ice cream after it has been frozen is important as it breaks up any ice crystals that form, ensuring that you end up with a creamy, not crunchy, dessert. This pairs wonderfully with Dairy-Free Caramel Sauce.

Serves 4

Prep Time: 30 minutes

Total Time: 30 minutes


  • 1 ½ cup soymilk powder
  • 3 ½ cups soymilk
  • 2/3 cup water
  • 1 ½ cup sugar
  • 1 T. vanilla
  • 1 t. apple cider vinegar


1. In a blender, combine the soymilk powder, water and soymilk until well blended.

2. Combine the soymilk mixture with the sugar, vanilla and vinegar in a small saucepan over medium-low heat. Stirring constantly, cook until the mixture is thick and syrupy in consistency. Pour the mixture into a 9”x 5”metal loaf pan or other medium-sized metal or aluminum pan. Place the pan in the freezer uncovered for 1 hour.

3. Remove the pan from the freezer and scrape the ice cream into a blender and blend on high for 30 seconds, or until mixture is creamy. Place the mixture back in the pan and back into the freezer. Repeat this procedure 3 more times at 30 minute intervals, allowing the ice cream to chill in the freezer covered for 1 hour after the last blend before serving.

4. Serve ice cream cold, adding your choice of toppings if desired.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Comment on dairy-free ice cream, Member signoradefarge

This is not just for the lactose intolerant. It is also for those who are concerned about cruelty to animals, and those who are watching their cholesterol.

26 out of 47 people found this helpful.

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