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
- Blender
- Loaf tins
- Foil
Let's get started!
Strawberry Ice Cream
- Place the frozen bananas, coconut milk, agave nectar and frozen strawberries in the blender.
- Blend until smooth. Scrape the sides with a spatula if needed.
- Transfer to a bowl and quickly fold in the diced fresh strawberries.
- Scoop the ice cream into a loaf tin.
- Take the fresh strawberries and make thin slices.
- Use the back of the spoon to swirl the top in a zigzag motion.
- Top with the strawberry slices.
- Cover with foil.
- Freeze for 4 hours or until firm.
Chocolate Chip Banana
- Place the frozen bananas and vanilla extract in the blender.
- Blend until smooth. Scrape the sides with a spatula if needed.
- Transfer to a bowl and fold in the chocolate chips.
- Scoop the ice cream into a loaf tin.
- Use the back of the spoon to swirl the top in a zigzag motion.
- Top with more chocolate chips
- Cover with foil.
- Freeze for 4 hours or until firm.
Pineapple Whip
- Place the frozen pineapple chunks and cream of coconut in the blender.
- Blend until smooth. Scrape the sides with a spatula if needed.
- Scoop the ice cream into a loaf tin.
- Chop the fresh pineapple chunks into small bits.
- Use the back of the spoon to swirl the top in a zigzag motion.
- Top with the chopped pineapple chunks
- Cover with foil.
- Freeze for 4 hours or until firm.
Written By Rosanna Pansino
