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Simple Dairy-Free Vanilla Ice Cream

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 quart 1x


This is my basic dairy-free egg-free vanilla ice cream recipe. It’s the base I work from when creating all sorts of flavors and it’s so easy to make!


  • 3 cups vanilla dairy-free creamer,  1 1/2 pints. (I use Silk Soy Creamer)
  • 20 regular marshmallows


  1. Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this
  2. Heat for 1-2 minutes, until soft and puffy.
  3. Whisk the soft marshmallows with ½ cup  creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
  4. Add the remaining 2½ cups of creamer. Whisk until smooth and the marshmallows are all melted.
  5. Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to churn and freeze. I have a Cuisinart ice cream maker that is wonderful.
  6. Transfer to an ice cream freezer container for storage. 


You can use plain dairy-free creamer, just add 1/3 cup sugar and 1 t. vanilla to the ice cream mix before churning.

If you can’t find any creamer, just use regular dairy-free milk of your choice, but add 1/3 cup sugar, 2 T. oil, and 1 t. vanilla to the mix before churning. 

  • Category: Dessert
  • Method: Freezer
  • Cuisine: American

Keywords: dairy-free vanilla ice cream, egg-free vanilla ice cream, allergy dessert