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Vanilla Ice Cream

Top 9 Allergen Free!

A cool and dreamy vanilla ice cream recipe you can make at home. No ice cream machine required!

Click Here to download PDF.

Level: Apprentice     Category: Dessert     Time: 3 hours     Yields: 6 cups


  • 3 Cups dairy free milk (vanilla or plain)
  • ¾ Cup Sugar
  • ½ Cup Oil (Canola, Avocado, Vegetable)
  • 3 TSP Vanilla Extract
  • ¼ TSP Salt


  • Blender or mixer (hand held or stand up)
  • Large Bowl (if using a hand-held mixer)
  • Measuring Cup
  • Measuring Spoons
  • Spatula or Large Spoon
  • Airtight Container Large


  1. Place your dairy free milk and sugar in your blender (or bowl) and blend for 1 minute.
  2. Continue to blend while adding in the oil in a steady stream until well combined for 1 minute.
  3. Add in the vanilla and salt and blend for 30 seconds.
  4. Pour your mixture into a freezer safe airtight container(s).  Place in freezer and take out every 30 minutes for 3 hours to break up frozen sections by stirring vigorously.  
  5. You will have soft serve ice cream texture in about 3 hours and hard ice cream after 5 hours.

Tip:       You can place the liquid mixture into an ice cream machine instead of the freeze and stir method.

Tip:       You can use different types of milks such as coconut, nut, pea and soy according to your allergen needs.  You can even use allergy friendly creamers for a thicker consistency.

Trick:   If you want to mix in adds such as chocolate chips, cookie bits, sprinkles or fruit chunks stir in after you have finished blending in the vanilla and salt.

Trick:   You can switch out the vanilla and add your favorite flavoring such as mint.

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