Posts Tagged ‘dairy free ice cream’

This is my first new recipe for dairy free ice cream this spring, but it probably won’t be my last.  I tried to make a strawberry flavor last year, but the coconut milk seemed to overpower the strawberry.  This recipe seems to be much more strawberry-er (not a word, I know) than the last one.  I think the addition of the strawberry preserves really help.

I found this recipe by doing a Google search and it is from chiliving.com.


2 cans coconut milk

2-3 cups strawberries (I used frozen and just let them thaw before using.)

1/2 cup honey

1/4 cup strawberry fruit spread (unsweetened)


Put all of the ingredients in a blender and process until smooth.  Pour most of the mixture into the bowl of an ice cream maker and process according to the directions of the ice cream maker.  I had about a cup of the mixture left over.


Since dairy free ice creams freeze to an extremely hard texture, it can be difficult to scoop out of the container.  I decided to try a trick I saw on Pinterest of scooping the ice cream into cupcake liners and freezing them that way.  It worked!  Now I have several scoops of ice cream in the freezer ready to eat at a moment’s notice.  Love it!



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Today I am bringing you my latest adventure in dairy free ice cream making.  Last year was an amazing blackberry year so I still had a small bag in my freezer.  Since I had already made strawberry ice cream and I also remembered that the blackberry sauce from last years was so so good with ice cream, the decision was made to combine those berries with the dairy free vanilla recipe to make blackberry ice cream.  Mmmm, this was so good and the color was gorgeous!


1 14oz. can full-fat coconut milk

1 1/4 cups soymilk or other nondairy milk

1/2 cup granulated sugar (or agave syrup)

1.5 tbsp. real vanilla extract

2 cups blackberries, fresh or thawed from frozen

Juice from half a lemon


In a medium saucepan over low-medium heat, cook the berries and lemon juice until the berries release their juice and the juice simmers.  The berries should be soft and almost falling apart on their own.


Next, using a fine mesh sieve and a potato masher, mash the berries to strain all of the juice and flesh into another bowl.  The sieve will catch those annoying little seeds.


Combine the strained berries with the rest of the ingredients and chill for 2 to 3 hours then process in your ice cream maker according to package directions.





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Around here, we love strawberries!  In fact, I can’t seem to get our little patch big enough.  Every year, I add a few more plants and we just keep on eating every one we can get our hands on.  C had requested that I try to make strawberry ice cream and it just so happened that the vegan ice cream book, “Lick It”, that I received as a birthday present last year, has a recipe.

C thought it turned out a little too sweet, so next time I will cut down on the sweetener, but it was so good and had such a strong strawberry flavor that I will definitely be making this again.

df strawberry

2 1/2 cups halved strawberries

14 oz. can coconut milk

1/2 cup granulated sugar or equivalent of agave syrup

2 tsp. vanilla extract

Note: I was out of vanilla.  I know…the horror!  Don’t worry though because I have since rectified the vanilla situation.


Combine all of the ingredients in a blender and process until smooth.


Cover and chill for at least 2 hours then process in your ice cream maker according to directions.



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This will probably be my last ice cream post for a while since cold weather is just right around the corner.  I have so enjoyed trying all of these recipes for the first time.  My little ice cream maker has gotten quite a work out since July and I have figured out how to make most ice cream recipes dairy free.  A few of the treats I have posted about came from a vegan cookbook that are dairy free to begin with.  This recipe was not.  I found it on the blog That Skinny Chick Can Bake and make it dairy free myself.  Go here for the original recipe.

I was afraid that the marshmallow flavor would not be strong enough to mask the coconut milk, but it was. Also, this was the first ice cream recipe that used a cooked custard base and the texture was amazing.  So creamy! I served this with a hot fudge pie.  The pie did not turn out quite like I wanted, but at least the ice cream made up for it!

2 cups dairy free milk (I used soy.)

10 oz. marshmallows

1 can coconut milk

1/2 cup sugar

4 egg yolks

2 tbsp. vanilla


In a large pot, melt the marshmallows with the soy milk over medium heat, stirring frequently until smooth.  Cool at room temperature.


Heat the coconut milk in a sauce pan over low-medium heat until almost boiling.  In a bowl, preferably one with a pour spout if possible, whisk the egg yolks and sugar together.  Slowly drizzle a little hot coconut milk into the yolk mixture, whisking constantly so the egg yolks don’t scramble.  Repeat the process until all of the coconut milk is added.  Add the vanilla.


When the marshmallow mixture has cooled, add to the egg mixture.  Whisk to combine.  Refrigerate over night then process in your ice cream maker according to instructions.  Enjoy!!!


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I tried to warn you last week that the dairy free ice cream recipes were going to come hot and heavy here for a few weeks.  It is my new favorite thing!  I asked my nanny and dad what ice cream flavor they would like to try and they chose good ol’ vanilla.  This makes a great base for a decadent sauce, like, maybe a homemade blackberry sauce from freshly picked blackberries perhaps? Yes, that is a tease.  Check back next week for some berry goodness.

1 14oz. can full-fat coconut milk

1 1/4 cups soymilk or other nondairy milk

1/2 cup granulated sugar (or agave syrup-I just bought some and will try this, too.  The agave syrup lowers the glycemic index which makes it better for diabetics.)

1.5 tbsp. real vanilla extract (The fake stuff would probably work, but I am a real vanilla snob.  Sorry!)


Place all of the ingredients in a medium bowl and whisk until well combined.  Cover and chill in the refrigerator for at least 2 hours. 

Turn on the ice cream maker and pour the vanilla base into it.  Process for 20 minutes and you will have amazing soft serve vanilla ice cream.  Pour this into a lidded freezer-safe container and let it harden for 2 to 3 hours. 




Please join me and many other great bloggers at Miz Helen’s Country Cottage for Full Plate Thursday.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla.

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Here is the first of what I am sure is to be many dairy free ice cream recipes.  If you read my Thoughtful Thursday post a couple of days ago (And if you didn’t, go back and read it right now.  I can wait.  Hmm, hmm.  Done? Good.), you will know that I have found a new passion…dairy free ice creams.  Ooohh!  They are so good!

One of my and C’s favorite ice cream treats is rocky road at a certain national ice cream chain, so that is one flavor that I wanted to try to duplicate. This recipe is in the “lick it!” vegan ice cream cookbook.  In my humble opinion, this is just as good if not better since the nuts and marshmallows taste fresher in this homemade version.  Try this now!!! (If you want this recipe to be truly vegan, you will need vegan chocolate and marshmallows.)

1 1/4 cups soymilk or other non-dairy milk

1/3 cup granulated sugar

2 tbsp. unsweetened cocoa powder

6 oz. milk chocolate chips

1 14 oz. can full-fat coconut milk

2 tsp. vanilla

1/4 cup chopped almonds

1/2 cup mini marshmallows


Combine the soymilk, sugar and cocoa powder in a medium saucepan and whisk until smooth.  Warm on medium heat until the soymilk begins to simmer.  Remove from heat. 

Put the chocolate chips in a heatproof bowl.  Pour the hot soymilk mixture over the chocolate and stir until smooth.  Whisk in the coconut milk and vanilla extract.  Cover and chill in the refrigerator for at least 3 hours. 





Then freeze in an ice-cream maker according to the manufacturer’s instructions.  (The instructions for mine say: Turn on the machine.  Pour the ice cream base into the machine and process for 20 minutes.  Add the almonds and marshmallows for the last 5 minutes.)

At this point you will have soft-serve ice cream which is awesome in itself.  If you want hard ice cream, pour the soft-serve into a lidded freezer-safe container and freeze for 2-3 hours if you can wait that long!




Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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