Dairy-free and egg-free, this delicious ice cream is surprisingly rich and indulgent. Use whatever add-ins you like in this dairy-free ice cream; a fantastic base recipe that’s super easy!
Nothing screams summer like ice cream. Once the temps go up, the freezer gets loaded with all the favorite flavors. Vanilla bean for me, mint chip for Hubby, cookies ‘n cream for the Littles, and chocolate for all.
Not to mention the nice lady who drives the ice cream truck around our ‘hood. Of course we must oblige the treat truck.
But recently, several friends have announced their search for egg-free, dairy-free, or gluten-free treats. I’m not allergic, but I have plenty of family and friends who are. If they need ice cream, I’ve got their back. Or their tummy.
The clincher is how surprisingly rich and decadent this dairy-free ice cream is…
Even if you’ve got no qualms with dairy, you’ll still swoon over this rich and creamy ice cream. It’s easy, luscious, and homemade is always better.
Plus, you only need 5 simple ingredients. Five.
Ingredients like coconut milk, agave nectar, and DREAM™ Ultimate Almond Beverage. ↓↓
Say goodbye to watery almond milk and hello to ultra creamy DREAM™ Ultimate Almond.
It’s made with 4x more California almonds per cup (5g of natural protein.) You can taste the difference upon first sip.
The Littles were so taken with the frothy deliciousness of the vanilla flavor, lapping it up like nobody’s business.
I had to hide some from them in order to make this dairy-free ice cream happen.
Here’s to all those who are lactose-free, dairy-free, gluten-free, all the above, or none of the above…
This amazing ice cream has got you covered.
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Dairy-free and egg-free, this delicious ice cream is surprisingly rich and indulgent. Use whatever add-ins you like in this dairy-free ice cream; a fantastic base recipe that’s super easy!
Ingredients
- 1 can (13.5 oz) whole coconut milk (found in Asian aisle of grocery stores)
- 1 cup DREAM™ Ultimate Almond (original or vanilla flavor)
- 1/2 cup agave nectar
- 1/2 tsp xanthan gum (gluten-free thickener)
- 1/4 tsp table salt
- Optional Add-Ins: 1/2 cup diced strawberries or other fruit, chocolate chips, sprinkles, etc.
Instructions
- In a blender, add all ingredients and blend on high until thick and creamy, 1-2 min. Transfer mixture to an airtight container and chill 2-4 hours.
- Place chilled mixture into an ice-cream maker and churn according to manufacturer’s instructions (might only need half the amount of suggested churn time, as it thickens pretty quickly.) If using add-ins, gently add them during last 5 minutes of churning.
- May serve immediately for a frozen custard-like texture that’s ultra creamy, smooth, and soft. Otherwise, transfer ice cream to an airtight container and freeze 30-60 minutes for a firmer texture. If frozen much longer, it will need thaw time at room temp before serving (actual thaw time depends on your room temp.)
Notes
This ice cream is best shortly after churning; it’s soft and velvety right out of the ice cream maker and can be served immediately. Alternatively, about 30 minutes of freezer time will firm ice cream up a bit, if you prefer it firmer. If freezing longer, ice cream will need to soften up at room temp before serving.
Source: Chew Out Loud, adapted from King Arthur Recipes
(This post was sponsored by DREAM™ Ultimate Almond Beverage. For yummy recipes and inspiration, follow them on Facebook. You can find their products at Whole Foods and Sprouts.)
We all Scream ICE CREAM!
2. Cookies and Cream Ice Cream
Hello! Very excited to make this! But Can i substitute a granulated natural sweetener for the agave? Or does that change the consistency?
Holly, it might change the consistency with granulated sugar…you could try honey, maple, or other similar sweetener. Hope you love it! 🙂
This sounds so good, but we have nut allergies. What do you think I could use in place of the coconut milk and still have successful churn of ice cream? Thanks.
Hmm, I’ve never tried carton coconut milk (the non-refrigerated canned Asian coconut milk used in the recipe is very different from the more common cartons of coconut milk.) If you give it a go, use whole fat coconut milk. Let me know if it works out! 🙂
So confused. The question was “what can be used in place of coconut milk, (really coconut and almond milk, if there is a nut allergy) in the “recipe”.
The answer: “ haven’t tried coconut milk”. Huh? It’s in the recipe. Can someone please clear this up, I had this question also.
Sorry for the confusion, Felicia. Just reworded my reply to clarify – the canned coconut milk mentioned in recipe is typically found in Asian aisles of major grocery stores, and is very different from the typical cartons of plain coconut milk. The Asian canned coconut is creamy, slightly sweet, and richer. Hope that helps. 🙂
Hi. My kids didn’t like the coconut milk flavor. With what do you suggest I substitute coconut milk with?
Thanks.
Letty
Hi, Letty! Yes, this coconut based ice cream definitely has a coconut flavor 🙂 I haven’t experimented on this recipe with anything but the canned whole coconut milk, so I’m hesitant to advise a substitute. If other readers have done so, we’d love to hear what has worked.
This recipe is awesome! Made in an icecream maker and turned out rich and creamy. Just a heads up though, Xanthan gum is produced by being dispersed in whey protein, as this is unbeknownst to most, by adding the xanthan gum, this recipe isn’t actually dairy free for those who have a milk protein allergy. This is a little known quality surrounding Xanthan gum and for some who are ultra sensitive, could solve a lot of mystery as to why some “dairy-free” recipes may be causing a reaction.
★★★★
Thanks for sharing, Alexandra! And thanks for coming back to let us know how much you liked this ice cream 🙂 🙂