Healthier Funfetti Ice Cream — Dairy-Free & No Ice Cream Maker Needed

Yes — you can make funfetti ice cream at home with no ice cream machine. This dairy-free, no-churn version from vegan content creator Katie Winter Richardson whips plant-based cream with condensed coconut milk, then folds in organic birthday-cake grahams and naturally dyed sprinkles for a better-for-you take on the kid-friendly dessert.

No special equipment, no eggs, no cooking — just whip, fold, and freeze. Annie’s Organic Birthday Cake Bunny Grahams and Supernatural Rainbow Softies (colored without artificial dyes) keep it fun while skipping the synthetic stuff in most store-bought pints.

Shop all the vegan ingredients for this recipe (and lots of others) by becoming a Thrive Market member. Access member-only discounts and fast shipping straight to your door!

Yield: 8 servings
Prep Time: 5 minutes
Total Time: 4 hours 5 minutes

Ingredients:

1 7.4oz can sweetened condensed coconut milk
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups dairy-free heavy whipping cream
½ cup Annie’s Organic Birthday Cake Bunny Grahams
1 tablespoon Supernatural Rainbow Softies (or similar rainbow sprinkles)

Instructions:

1. Add sweetened condensed coconut milk, vanilla, and salt to a small bowl and mix.
2. Add dairy-free heavy whipping cream to a large chilled bowl. Beat with a whisk for one to two minutes or until heavy cream thickens.
3. Mix in the bowl of sweetened condensed coconut milk to the heavy whipping cream. 
4. Fold in Annie’s Organic Birthday Cake Bunny Grahams Snacks and Supernatural Rainbow Softies to ice cream mixture. Pour into a loaf pan and garnish with additional bunny grahams and sprinkles.
5. Freeze for 3-4 hours to allow ice cream to harden. 
6. Let soften for 15-20 minutes outside the freezer before eating. Enjoy and store in the freezer. 

Recipe credit: Katie Winters