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Stevia In The Raw

Dairy Free Vanilla Ice Cream with stevia

by Chef Rachel Albert
(Phoenix, AZ)

Dairy Free Vanilla Ice Cream with stevia

Dairy Free Vanilla Ice Cream with stevia

Dairy Free Vanilla Ice Cream with stevia

Hands-on: 20 minutes/Churning: 20 to 25 minutes/Yield: 5 to 6 cups; 8 servings

Like conventional vanilla ice cream, this dairy-free alternative goes well with almost everything. I like to serve it over fresh blueberries, peaches, apricots, bananas, or a mixed fruit salad, or with Poached Pears, Apple Compote, or a fruit sauce. For a fancier presentation, it can be served with Chocolate, Fudge, or Caramel Sauce (see index for recipes).

Note: Of all the Ice Dream flavors, this one has the strongest coconut flavor. If you plan to share this with someone who isn’t wild about coconut, use a combination of regular and lite coconut milk. Better yet, make one of the Ice Dream flavors that contains added fruit or chocolate, which mute the strong flavor.


* 1/3 cup cool or cold filtered water
* 2 teaspoons unflavored gelatin or 3/4 teaspoon agar agar powder (not flakes)
* 1/4 cup honey or agavé nectar; additional 1 to 2 tablespoons as needed
* 1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
* 1/8 teaspoon finely ground, unrefined sea salt
* 3 1/2 cups (two 14-ounce cans) unsweetened, preservative-free coconut milk (regular, not lite)
* 1 tablespoon pure vanilla extract or alcohol-free vanilla flavoring


1. Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth.

2. Add honey, stevia, and sea salt. Blend. Add the coconut milk and vanilla, and blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.

3. Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or use an ice bath to cool it faster.

4. Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

5. Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.

6. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Nutritional data:

1 serving (regular): 247 calories, 2 grams protein, 16 grams carbohydrate, 18 grams fat, 55 milligrams sodium

1 serving (half lite): ¬¬¬170 calories, 1 g protein, 13 grams carbohydrate, 12 grams fat, 61 milligrams sodium


Lite Vanilla Ice Dream: Replace half of the coconut milk with lite (reduced fat) coconut milk. Alternatively, use 100% lite coconut milk, but plan to use the batch immediately or within 24 hours before it becomes hard and icy.

For more great recipes like this, pick up a copy of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008). Recipe used with permission from Rachel at The Healthy Cooking Coach.

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Oct 26, 2015
Ice Cream NEW

I love ice cream! With stevia it is even better. I eat it for breakfast every day and I feel so fresh and live. Thanks for sharing this!

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