3 Easy Dairy-Free Ice Cream Recipes

 

I had so much fun making these dairy-free ice cream recipes! They are so easy and delicious. This is something my sister can eat because she is sensitive to dairy.

Yield: each recipe makes 1 loaf tin

 

Things you'll need

Strawberry Ice Cream
  • 4 large frozen sliced bananas
  • ¾ cup canned coconut milk
  • 2 tablespoons agave nectar
  • 1 ½ cups frozen strawberries
  • ½ cup diced fresh strawberries
  • Fresh whole strawberries without stems (for topping)

Chocolate Chip Banana

  • 6 large frozen sliced bananas
  • 1 ½ teaspoons vanilla extract
  • ¼ plus 2 tablespoons chocolate chips (plus more for topping)

Pineapple Whip

  • 4 ½ cups frozen pineapple chunks
  • ¾ cup cream of coconut
  • Fresh pineapple chunks
Equipment
  • Blender
  • Loaf tins
  • Foil

Let's get started!

Strawberry Ice Cream

  1. Place the frozen bananas, coconut milk, agave nectar and frozen strawberries in the blender.
  2. Blend until smooth. Scrape the sides with a spatula if needed.
  3. Transfer to a bowl and quickly fold in the diced fresh strawberries.
  4. Scoop the ice cream into a loaf tin.
  5. Take the fresh strawberries and make thin slices.
  6. Use the back of the spoon to swirl the top in a zigzag motion.
  7. Top with the strawberry slices.
  8. Cover with foil.
  9. Freeze for 4 hours or until firm.

Chocolate Chip Banana

  1. Place the frozen bananas and vanilla extract in the blender.
  2. Blend until smooth. Scrape the sides with a spatula if needed.
  3. Transfer to a bowl and fold in the chocolate chips.
  4. Scoop the ice cream into a loaf tin.
  5. Use the back of the spoon to swirl the top in a zigzag motion.
  6. Top with more chocolate chips
  7. Cover with foil.
  8. Freeze for 4 hours or until firm.

Pineapple Whip

  1. Place the frozen pineapple chunks and cream of coconut in the blender.
  2. Blend until smooth. Scrape the sides with a spatula if needed.
  3. Scoop the ice cream into a loaf tin.
  4. Chop the fresh pineapple chunks into small bits.
  5. Use the back of the spoon to swirl the top in a zigzag motion.
  6. Top with the chopped pineapple chunks
  7. Cover with foil.
  8. Freeze for 4 hours or until firm.

 

 

 

Written By Rosanna Pansino


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