Dairy-Free Moonbeam Ice Cream Recipe (Whimsical, Creamy & Vegan-Friendly)
Hi there! I’m Sunny. My love for cooking began when I had to cut dairy from my diet. What started as a challenge quickly turned into a passion.
In this blog, I share my favorite dairy-free recipes that make life easier and meals more comforting. From weeknight dinners to fun desserts, every recipe is designed to fit your busy life.
Today, we’re making something magical: Dairy-Free Moonbeam Ice Cream. This space-themed treat uses coconut milk and natural colors to create swirls of blue and purple—without any dairy.
It’s creamy, whimsical, and simple to make. If you’re craving more classic flavors, don’t miss my Creamy Chocolate Dairy-Free Ice Cream—rich, smooth, and just as easy to whip up.
Ready to bring a little cosmic joy to your kitchen? Let’s get started!
What is Moonbeam Ice Cream?
Origins & Inspiration
Moonbeam Ice Cream isn’t an age-old recipe—it’s a playful, modern creation inspired by the dreamy vibes of galaxy-themed desserts popular on TikTok and Pinterest. Think vibrant blue swirls, hints of shimmer, and a touch of culinary creativity. While the name “Moonbeam” suggests mystery, this ice cream is all about fun and imagination.
I first heard of Moonbeam Ice Cream when looking for a festive treat for my niece’s space-themed birthday party. With no dairy in my kitchen, I set out to create a version that delivered on both visual magic and creamy texture.
Why It’s Trending: TikTok & Space-Aesthetic Desserts
Space-themed foods are a major trend, especially among plant-based bakers looking to make recipes both beautiful and health-conscious. Videos showcasing galaxy cakes, starlight lattes, and moonbeam-inspired ice creams often rack up thousands of views. This recipe fits right into that aesthetic: vibrant, dreamy, and surprisingly simple to make without dairy.
What Makes It Unique?
What sets Moonbeam Ice Cream apart is its visual and sensory appeal:
- Natural blue or purple hues from ingredients like butterfly pea powder or spirulina.
- Subtle coconut-vanilla flavor, enhanced with maple syrup or agave.
- Optional shimmer powder for a starry, moonlit swirl.
It’s perfect for themed parties, gifts, or just a treat to brighten your day. And unlike store-bought options, this version is completely free of dairy, gums, and artificial dyes.
Ingredients You’ll Need
Base Ingredients for Creaminess
Achieving that rich, scoopable texture without dairy is easier than you’d think. Here’s what you’ll need for the creamy base:
- Full-fat coconut milk or coconut cream (2 cans): This is your secret weapon for silky texture. Make sure to use unsweetened, full-fat varieties for the best result.
- Maple syrup or agave syrup (1/2 cup): Natural sweeteners add a soft sweetness without overpowering the flavors.
- Pure vanilla extract (2 tsp): Enhances the flavor and adds warmth.
- A pinch of salt: Balances sweetness and enriches the overall taste.
Optional but recommended:
- 1 tablespoon vodka or plant-based glycerin: Helps prevent the ice cream from freezing too hard.
Natural Coloring Options (Spirulina, Butterfly Pea Flower)
To give your Moonbeam Ice Cream its signature celestial color, opt for natural plant-based powders:
- Butterfly pea flower powder (1-2 tsp): Produces a lovely natural blue or violet shade. Plus, it’s packed with antioxidants.
- Blue spirulina (1 tsp): Adds a vibrant blue hue without a strong flavor.
Pro tip: You can blend the two for depth or create color swirls.
Flavor Boosters (Vanilla, Coconut, Maple Syrup)
While the coconut milk adds richness, layering flavors makes your ice cream memorable:
- Vanilla bean paste or extract: Deepens the creaminess.
- A drizzle of coconut extract (optional): Amplifies the tropical base.
- Tiny splash of almond extract (optional): For a subtle, mysterious finish.
How do you make moonbeam ice cream
Step-by-Step Method (Churn / No-Churn Options)
1. Chill Your Coconut Milk
Place your cans of full-fat coconut milk in the fridge overnight. This ensures the cream separates and thickens, making your ice cream extra creamy.
2. Prepare the Base
In a large mixing bowl, combine:
- 2 chilled cans of full-fat coconut milk (only the thick cream part)
- ½ cup maple syrup or agave syrup
- 2 teaspoons vanilla extract
- Optional: 1 tablespoon vodka or glycerin (for softer scooping)
Whisk until smooth and fluffy.
3. Divide and Color
Separate your mixture into two or more smaller bowls (depending on how many colors you want).
- In one bowl, mix in 1 teaspoon butterfly pea powder for a soft purple-blue tone.
- In the other, add 1 teaspoon blue spirulina for a vibrant blue.
Stir until the color is evenly distributed. Adjust powders gradually for desired depth.
4. Swirl and Combine
Layer spoonfuls of each colored mixture back into your main bowl or ice cream container. Use a knife to gently swirl the colors together. Avoid overmixing to preserve the swirl effect.
5. Freeze
- No-Churn Method: Pour into a loaf pan or airtight container. Cover tightly with parchment paper and a lid. Freeze for 4-6 hours or until scoopable.
- Churn Method (Optional): If using an ice cream maker, churn according to manufacturer instructions before freezing.
Tips for Extra Creamy Texture
- Use only the solid coconut cream, not the watery part.
- Adding alcohol (vodka) or glycerin reduces iciness.
- Let ice cream sit at room temperature for 10 minutes before scooping.
Optional Swirls & Starry Inclusions
Want that galaxy vibe? Before freezing:
- Gently swirl in edible shimmer dust or star-shaped sprinkles for a magical touch.
- Top with dairy-free whipped cream or vegan marshmallows for a dreamy sundae.
Expert Tips for Success
How to Avoid Ice Crystals
One of the most common issues with homemade dairy-free ice cream is ice crystals. Here’s how to keep your Moonbeam Ice Cream smooth:
- Use full-fat coconut milk or cream only. Lower-fat options introduce excess water.
- Incorporate a small amount of alcohol or glycerin. This prevents the mixture from freezing too solid.
- Cover your ice cream directly with parchment paper before sealing the container. This reduces exposure to air and limits crystal formation.
- Avoid frequent thawing and refreezing. Scoop only what you need.
Choosing the Right Coconut Milk or Alternative
Not all coconut milk is created equal. For best results:
- Look for unsweetened, full-fat canned coconut milk with no additives or gums.
- Brands like Thai Kitchen or Native Forest typically yield a thicker cream layer.
If you’re allergic to coconut:
- Substitute with homemade cashew cream or oat milk + coconut oil blend (texture will vary slightly).
Storage & Serving Ideas
- Storage: Keep your Moonbeam Ice Cream in an airtight container in the back of your freezer (coldest spot). Best enjoyed within 2 weeks for optimal texture and flavor.
- Serving Tips: Let the container rest at room temperature for 5-10 minutes before scooping. Serve with:
- Dairy-free whipped cream
- Fresh berries
- Edible glitter or star sprinkles for themed parties
- Galaxy sauce drizzle (blend blueberries and maple syrup)
Frequently Asked Questions
What makes moonbeam ice cream unique?
Moonbeam ice cream stands out for its whimsical, galaxy-like appearance and naturally derived colors. Unlike regular ice cream, it combines space-themed aesthetics with plant-based ingredients—creating a treat that’s both visually stunning and dairy-free. The swirled blue and purple tones, paired with edible shimmer, give this ice cream its signature “moonbeam” magic.
Can you use coconut milk in vegan ice cream?
Absolutely! Coconut milk (specifically the canned, full-fat variety) is a go-to base for vegan ice creams due to its richness and creamy texture. It freezes well and carries flavors like vanilla and maple beautifully. For those avoiding coconut, cashew cream or oat milk can serve as alternatives, though results may vary.
How long does homemade vegan ice cream last?
Stored properly in an airtight container, homemade vegan ice cream stays fresh for up to 2 weeks. After that, texture and flavor may degrade due to freezer burn. Always use parchment paper pressed directly on the surface to minimize air exposure.
Conclusion + Final Tips
Personal Note: My First Attempt at Moonbeam Ice Cream
When I first crafted this Moonbeam Ice Cream for my niece’s birthday, I wasn’t sure how it would turn out. But seeing those swirls of deep blue and soft purple transform in the freezer was pure magic! The flavor—coconut with a hint of vanilla and maple—pleased both adults and kids alike. It’s now one of my favorite party recipes. Don’t hesitate to get creative with your own color combinations or mix-ins like star sprinkles.
Moonbeam Ice Cream is more than just a recipe—it’s an experience. Bright, creamy, and endlessly customizable, it brings a little bit of the cosmos right into your kitchen. Whether you’re making it for a birthday party or just a fun night at home, I hope this magical dessert brings joy to your table.
Ready to share your Moonbeam masterpiece? Tag me at totallydairyfree.com—I’d love to see your creations!
Dairy-Free Moonbeam Ice Cream
Ingredients
Equipment
Method
- Chill 2 cans of full-fat coconut milk overnight to separate cream. Scoop out solid cream for use.
- In a large bowl, whisk coconut cream with maple syrup (or agave), vanilla extract, pinch of salt, and optional vodka or glycerin until smooth and fluffy.
- Divide mixture into two or more bowls. Color one with butterfly pea powder and the other with blue spirulina. Stir until colors are evenly distributed.
- Layer spoonfuls of each colored mixture into your ice cream container. Use a knife to gently swirl colors without overmixing. Add edible shimmer or sprinkles if desired.
- Pour into loaf pan or airtight container. Cover directly with parchment paper and lid. Freeze for 4–6 hours until firm and scoopable.
- Let ice cream sit at room temperature 10 minutes before scooping. Serve with optional toppings like whipped cream or berries.
