Vitamix Ice Cream with spoon and vanilla bean in a glass cup.

This recipe for Vitamix Ice Cream is so creamy and thick. You just need a few ingredients to make this homemade dairy-free vanilla ice cream with no churning. This is the perfect summertime dessert!

Homemade blender vanilla ice cream with vanilla bean in a glass cup.

Craving ice cream? As long as you have a high-powered blender like a Vitamix blender , you can make ice cream at home with no churning!

Only a little prep is needed and you can be enjoying dairy-free ice cream in minutes.

Why You Need This Recipe

  • No special equipment other than a blender is needed – many people have high-powered blenders, but how many have ice cream makers? Don't worry, fresh ice cream is just a blend away.
  • Make it in a flash. Once you've tried and loved this recipe, you can easily keep these ice cubes on hand for ice cream at any time.
  • Vegan and dairy-free, this ice cream is perfect for many with food allergies.

Key Ingredients

Vitamix Vanilla Ice Cream ingredients in small bowls on a white surface.

Coconut milk is a very rich, creamy dairy-free option. The fat content of canned coconut milk is similar to that of dairy cream which makes it a perfect replacement.

Vanilla extract adds pure, crisp flavor.

Sugar lends sweetness.

Recipe Steps

Step One

The night before, freeze your coconut milk in an ice cube tray.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add ingredients to a high-powered blender in the order given.

Frozen coconut milk ice cubes in a blender jar.

Step Three

Blend carefully, scraping down the sides as necessary.

Blended vanilla ice cream in the jar of a Vitamix.

Step Four

Serve immediately, or freeze for just a bit to desired consistency.

Loaf pan of vanilla ice cream with an ice cream scooper.

Recipe Tips & Substitutions

  • To make frozen milk ice cubes, pour either whole milk or canned coconut milk into an ice cube tray. Freeze for 12 hours, or until solid. Remove the frozen milk ice cubes to a zip top bag. Measure out 2 cups of the cubes for this recipe.
  • To make chocolate ice cream, add ¼ cup of unsweetened cocoa powder to the blender before blending.
  • To make vanilla bean ice cream, include the seeds from one vanilla bean pod in the blender.
  • This ice cream is best served on the day it is made. But, you can freeze the leftovers in an airtight container. You may need to let it soften for 5-10 minutes before serving as this ice cream will freeze very hard.
Three small glass bowls of no-churn vanilla ice cream.

Recipe FAQs

Can I use other types of milk?

Yes, but you should only use whole dairy milk or full-fat coconut milk. Because there aren't any eggs in this recipe, you need the fat in the milk to keep the final product rich and creamy rather than icy.

Can I make other flavors?

Add unsweetened cocoa powder to the blender for chocolate ice cream. You could use peppermint extract instead of vanilla for a subtle minty flavor. If you want to add fruit flavors, you can blend some fresh strawberries or any other type of fruit with the coconut milk ice cubes. Start with 1/2 cup and add more if you want an even stronger flavor.

Can I make this ice cream ahead of time?

Unfortunately not. No-churn ice cream gets very hard when left in the freezer and loses the delicious creamy texture. You can make the ice cubes ahead for ice cream any time. Blend the ice cream when you're ready to serve.

Can I make this in a food processor?

Yes, but it won't be as fast as using a high-speed blender. You may need to scrape down the sides a few times.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Print

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Homemade vanilla ice cream and vanilla bean in a glass cup.

  • 1/2 cup full-fat canned coconut milk
  • 2 cups frozen coconut milk ice cubes (see notes)
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  1. In the base of your high-speed blender, combine the coconut milk, coconut milk ice cubes, sugar, and vanilla extract.
  2. Turn the blender on low, and then gradually turn it up to high, using the tamper to push the ingredients into the blade.
  3. You may need to stop and scrape down the sides of the blender.
  4. Continue blending until the ice cream mixture is thick and creamy.
  5. Serve immediately, or transfer to a freezer-safe container to freezer for 15 minutes to 2 hours to thicken.
  6. If your ice cream freezes too hard, just let the container sit on the countertop for a few minutes before scooping.

Notes

  1. To make frozen milk ice cubes, pour either whole milk or canned coconut milk into an ice cube tray. Freeze for 12 hours, or until solid. Remove the frozen milk ice cubes to a zip top bag. Measure out 2 cups of the cubes for this recipe. The total cooking time for this recipe does not include the prep to make the ice cubes or the time they need to freeze.
  2. To make chocolate ice cream, add ¼ cup of unsweetened cocoa powder to the blender before blending.
  3. To make vanilla bean ice cream, include the seeds from one vanilla bean pod in the blender.
  4. This ice cream is best served on the day it is made. But, you can freeze the leftovers in an airtight container. You may need to let it soften for 5-10 minutes before serving as this ice cream will freeze very hard.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan

Keywords: no-churn ice cream, dairy-free ice cream, vanilla ice cream

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