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Dairy-free Ice Cream

On Sunday I took my first hike of the season. It was a spectacular, sunny day and and the whole time I was thinking: ice cream! So when I got home I went straight to the store to buy everything needed to make dairy-free ice cream.

The summer is torture for a dairy-free girl. Ice cream trucks are sending their melodic call, new gelato places open-up, kids are passing with cones dripping down their shirts and I can’t have any of it. A few coconut ice cream brands are on the market but they’re only available at larger grocery stores and typically have unnecessary additives and too much sugar. So I came up with a recipe to satisfy my ice cream dreams.

This dairy-free ice cream is creamy, melty and the perfect amount of sweetness. And if you’re not a coconut fan this is still a good option for you. My husband despises all things coconut and he loves this. I actually have to divide it into two containers with “his” and “her” labels so he doesn’t eat mine!

Enjoy!

 Dairy-free Ice Cream

 

Dairy-free Ice Cream
Yields 2
Rich and creamy dairy-free ice cream made with coconut milk.
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Prep Time
5 min
Cook Time
6 hr
Prep Time
5 min
Cook Time
6 hr
Ingredients
  1. 1 can organic full-fat coconut milk
  2. 1 tbsp maple syrup
  3. 1 tsp vanilla
Instructions
  1. Turn the coconut milk can upside down and open from the bottom. The milk separates into water and cream. Add the entire contents of the can into a blender.
  2. Add in the maple syrup and vanilla. Blend for 3 minutes until smooth.
  3. Line a 9”x13” baking pan with parchment paper, wrapping the paper to the outside edges.
  4. Pour the coconut mix into the pan and place in the freezer for 6 hours or more.
  5. Once frozen, lift the parchment paper from the edges and begin breaking up the coconut milk pieces. Place these into a blender and blend until smooth. You may need to allow the coconut mix to soften before adding it to the blender depending upon your blender’s strength.
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Dairy-free Ice Cream

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