Dairy-Free Ice Cream

Summer’s here. That means you NEED ice cream. You don’t have to have an ice cream maker for these recipes, but it makes it a whole lot faster and easier if you do. 


Basic Dairy-Free Vanilla Ice Cream


About 3 tbsp sugar, maple syrup, or honey (You might want it sweeter)

1 Tbsp vanilla extract 

1 can full-fat coconut milk, chilled is better than room temp

For a fast milkshake:

Whisk ingredients together, throw it in your ice cream maker for 15-25 minutes and eat it. 

For ice cream: Double this recipe and heat ingredients on low in a saucepan. Whisk until sugar dissolves. Chill in the fridge for at least 4 hours. Freeze according to the ice cream maker’s instructions and eat it. (It’s best served a few hours after it’s made.) If you don’t have an ice cream maker, put the mixture in a tupperware in the freezer. Stir it every 30 minutes to 1 hour until it’s the consistency of ice cream.

Dairy-Free Chocolate Ice Cream

1 can coconut milk

2 tbsp cocoa powder

1/3 cups sugar, honey, or maple syrup

Follow the same directions for the vanilla ice cream. 


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