I’m very passionate about ice cream.
I love desserts — cookies, cakes, pies — but ice cream is where it’s at for me. I worked at an ice cream shop called Scoops for three (four?) years, and my sister and I have joked for maybe the last decade or two (someday it might not be a joke!) that we’ll open our own ice cream shop one day.
That dream faded a little when I quit dairy for five years. I tried so many dairy-free ice creams, but none ever lived up to the vision I had for the perfect one. I figured my ice cream days were behind me and I’d become a popsicle person for life. (Not a bad fate, but… still.)
Well, dear friend — I’ve made a sacrificial offering at the table of the ice cream gods and concocted an ice cream base that is twice as nice. Not only is it dairy-free, it’s egg-free, simple, and decadent.
🍨 Three Things to Know
1️⃣ This is a base recipe.
All great ice cream starts here. I should know — I used to mix the flavor of the day back at Scoops. If you have a great base, you don’t need toppings or mix-ins to make it shine (which is more than I can say for most store-bought dairy-free pints).
2️⃣ Want to make it with full-on dairy goodness?
Pro tip: just swap in traditional whipping cream and sweetened condensed milk. That’s it!
3️⃣ No fancy equipment required.
This recipe is for everybody. I own an ice cream machine — and it’s currently collecting dust in my basement. All you need is a mixer (hand or stand, your choice), a couple of bowls, a loaf pan, and a good scoop. Because trust me, you’ll want to dish out those perfectly round scoops of creamy, dreamy, magical ice cream.
🍓 Twice as Nice Dream Cream
Author: Alicia Sturdy | Category: Frozen Treats | Dietary: Dairy-Free
This two-ingredient coconut cream ice cream is a dream come true — no churning, no dairy, just pure, creamy bliss. Whip, freeze, and enjoy. Bonus: it’s endlessly customizable!
Ingredients
- 1 (13 oz) can coconut cream, chilled
- 1 (11 oz) can sweetened condensed coconut milk
- ½ tsp vanilla extract
Optional mix-ins: Homemade strawberry pop-tarts, fresh strawberries, cookie pieces, or fruit compote — whatever makes it your “Dream Cream.”
Method
- Prep the coconut cream: Open the chilled can of coconut cream and drain off any liquid that has separated. You want only the thick, solid cream.
- Whip it up: Add the coconut cream to a mixing bowl with a whisk attachment (or use a hand mixer). Beat until light, fluffy, and smooth.
- Sweeten it: With the mixer on low speed, slowly drizzle in the condensed coconut milk along the side of the bowl to prevent deflating the whipped cream. Add vanilla extract and mix until combined.
- Freeze it: Line a loaf pan with plastic wrap and pour in the mixture. Smooth the top, cover with plastic wrap, and freeze for at least 30 minutes.
- Add mix-ins (optional): After 30 minutes in the freezer, remove and fold in any mix-ins (like strawberry pop-tart chunks and diced strawberries for Strawberry Dream).
- Re-cover with plastic wrap and freeze for at least 4 more hours, or until firm.
- Serve: Once solid, scoop and serve immediately. Store covered in the freezer.
🌈 Sweet, creamy, and endlessly adaptable — proof that dairy-free can still taste like a dream.