Dairy Free Ice Cream
This dairy-free ice cream recipe is a creamy, plant-based alternative to traditional ice cream, perfect for those with dietary restrictions or anyone looking for a healthier dessert option. With a coconut milk base and endless flavor possibilities, this recipe is customizable to suit your taste. It's easy to make, and you can enjoy rich and creamy ice cream right at home, free from dairy, gluten, and artificial additives.
Equipment
- 1 ice cream maker (optional) or 1 shallow freezer-safe container
- 1 mixing bowl
- 1 whisk or hand blender
- 1 spatula
- 1 measuring cup
- 1 freezer-safe airtight container for storage
Ingredients
Base Ingredients:
- 2 cups coconut milk full-fat
- 1/2 cup maple syrup or other sweetener of choice
- 1 tsp vanilla extract
- 1 pinch salt
Optional Flavor Add-Ins (Choose one or a combination of the following):
- 1/2 cup chopped fruit e.g., strawberries, mango, bananas
- 1/4 cup cocoa powder for chocolate flavor
- 1/4 cup dairy-free chocolate chips
- 1/2 cup chopped nuts e.g., almonds, pecans
- 1 tbsp peppermint extract for mint flavor
- 1/2 cup fruit puree for fruity flavors like mango or raspberry
Instructions
Prepare the Base:
- In a large mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and salt. If you’re adding a flavor (such as cocoa powder or fruit puree), incorporate it into the mixture now.
Churn the Ice Cream:
- If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions (usually 20-30 minutes). If you don't have an ice cream maker, transfer the mixture to a shallow freezer-safe container and freeze. Stir every 30 minutes for about 2-3 hours to break up ice crystals and keep the texture creamy.
Add Mix-ins (Optional):
- If you’re adding any mix-ins (like chopped chocolate, fruit, or nuts), do so once the ice cream reaches soft-serve consistency. Fold in the ingredients gently with a spatula.
Freeze Until Firm:
- Once the ice cream has reached the desired consistency, transfer it to an airtight container and freeze for at least 4 hours or overnight to firm up.
Serve and Enjoy:
- Allow the ice cream to sit at room temperature for a few minutes before serving for easier scooping. Scoop into bowls or cones and enjoy!
Notes
- Consistency Tip: If you find the ice cream too hard after freezing, allow it to sit out for 5-10 minutes before serving for a softer texture.
- Sweetener Substitution: You can use agave nectar, maple syrup, or coconut sugar for sweetness. Adjust to your preferred level.
- Flavor Variations: This recipe is versatile—feel free to experiment with different flavors, such as chocolate, vanilla, mint, fruit, or caramel. Just be sure to balance the sweetness and texture.
- No Ice Cream Maker: If you don’t have an ice cream maker, remember to stir the mixture every 30 minutes while it freezes to help it stay creamy.
- Vegan Options: Ensure all mix-ins and sweeteners are plant-based and vegan-friendly, especially chocolate chips or syrups.