I’m a BELIEVER
I didn’t believe you could make ice cream that tastes like the REAL thing without using dairy and sugar, but Oh. emm.. geeeee you guys. Now I believe!! I can’t believe how good this turned out.
100% plant based, all-natural ice cream. Made with just FOUR simple, healthy ingredients?! YES.
And it’s So easy. You’ve gotta try this!
You won’t regret getting an ice cream maker
I’ve tried making the “no churn” ice creams before, but they didn’t taste like the REAL DEAL. And I *needed* ice cream… healthy, real-food, dairy-free ice cream — without any of the junk/artificial stuff/weird ingredients found in the store bought kind.
Enter: this Cuisinart Ice Cream Maker! My sweet hubby got me one for Mother’s Day and over the last few weeks testing it out, I’ve come to absolutely LOVE it.
The texture of this ice cream tastes JUST LIKE the dairy and sugar-laden conventional ice cream you’d find in a specialty ice cream shop. It’s ULTRA smooth, rich and creamy and SO satisfying.
Churning the ice cream for just 10 minutes aerates it, which gives it that fluffy, CREAMY to-die-for texture. I’m obsessed with this ice cream. There’s no hiding it.
After reading tons of Amazon reviews and getting feedback from other seasoned dairy-free recipe developers, the decision was clear — Cuisinart brand all the way. If you want to have some DELICIOUS homemade ice cream, you’ve gotta get yourself an ice cream maker.
How NOT to fail at making homemade ice cream
In all honesty, there was a little bit of learning curve involved and some frustrations and FAILS while learning to make ice cream *without dairy and sugar* that actually tastes like ice cream.
It’s a tough job eating ice cream for a living, but somebody’s gotta do it, hahaha. But seriously, there were some batches that turned way too icy, some way too gritty, some completely stuck to the bowl and had to be chiseled out with brute force!! UGH.
But the good news is I endured all of that for you so you don’t have to! You’re welcome 😉
And now that I know what to do, it’s SUPER easy, super simple, and the flavor possibilities are endless!
But in order to have the *best* outcome (NOT to fail) I highly recommend you follow my tips, rules & secrets below and the exact recipe. Trust me on this one.
Homemade Dairy-Free Ice Cream Tips, Rules & Secrets
Rule #1: FREEZE the Bowl
This is stated in ALL ice cream maker manuals so it’s no secret, but people sometimes skimp this part. You must make sure your bowl is COMPLETELY frozen (which means you won’t hear any liquid sloshing around if you shake it.)
The actual freezing time may vary, depending on the temp of your freezer, but it could take 12-24 hours. I keep my freezer at 1 degree (F) and place the bowl in the middle towards the back where it’s extra super duper cold.
Rule #2 Follow the Recipe
I admit I almost *never* follow a recipe as written. But here, I don’t recommend it. Why mess with perfection? 😉 But for real – different ingredients and different methods yield completely different outcomes.
Secret #1: Use NUT Butter
Why nut butter? This is the must-have ingredient to replace the volume of sugar, while also adding healthy fats and more creamy texture that also helps it not harden too much. Without it, the result is ICY due to the water content in the coconut milk. Icy = no bueno!
Secret #2: Add ALCOHOL
Yes, booze it up! Did you know alcohol doesn’t freeze? Adding it makes the ice cream NOT turn rock hard in the freezer. It keeps it soft and creamy! Trust me, you *don’t* want a solid block of ICE for dessert. You want ice CREAM.
I used 2 Tbs of Mexican Vanilla extract, but you could also combine rum or vodka with your vanilla if you want! But I seriously LOVE the flavor of this Mexican vanilla.
TIP #1: FREEZE the mix
How do you make the ice cream NOT stick to the sides of your ice cream maker (making it nearly IMPOSSIBLE to remove without grabbing a sledgehammer?!) The mixture must be SUPER COLD before it touches the frozen ice cream maker bowl. If the temp is too different, the ice cream sticks BAD (like when you touch your tongue to a light pole (A Christmas Story anyone?)
TIP #2: REFREEZE
After churning, the consistency will be like soft serve (which is good) but if you freeze it for one hour in a shallow container (I used a loaf pan) it tastes like LEGIT ice cream!
TIP #3: THAW
Patience, my friend! I know you’ll want to DIG IN as soon as it’s made, and you don’t want to wait. But if you let the ice cream sit on the counter for just a few minutes so it’s not as frozen, the result is INCREDIBLE. That 5-10 minutes is so worth it!! Promise.
TIP #4: WET
Want easier, prettier scoops? Dip your ice cream scoop in a little bowl of warm water between each scoop. I don’t know why, but it makes it makes the scoop glide through the ice cream like a BOSS. (Just don’t forget to shake off the excess water before scooping so there’s no extra water.
Don’t let all the tips and secrets make you think it’s complicated. It really is incredibly simple.
Throw everything in a blender to make your mix. Chill, Churn, Freeze & Scoop!! See? EASY. :)
What’s your FLAVOR?
Now I wanna know, what FLAVOR ice cream do you wanna see a recipe for next? I’ve already got several ideas swimming around in my head, but I’d LOVE to hear what YOU want.
Let me know in the comments: what’s your favorite flavor ice cream? I think mine is COOKIE DOUGH. Mmmmm. I’ve gotta recreate that one soon! Stay tuned 🙂
Click Image below to save this recipe on Pinterest:
4 Ingredient Dairy-Free Keto Ice Cream (Vegan & Paleo)
- 1 13.7 oz can coconut milk full fat *not lite*
- Heaping 1/3 cup natural almond butter + pinch of salt if unsalted
- 2 Tbs vanilla extract
- 1/8 tsp pure stevia powder to taste, see notes for sub
- Place ice cream bowl in freezer for 24 hours or until completely solid.
- Blend all ingredients in a small blender.
- Taste and adjust if needed (more stevia, vanilla or salt)
- Chill mixture. Place blender container of ice cream mixture in the freezer for 1 hour prior to churning so it gets very cold, but not frozen.
- Pour mixture into ice cream maker and churn for about 10 minutes (or until thickened to soft serve consistency)
- Transfer ice cream to a loaf pan of shallow dish and freeze 1 hour.
- Thaw on the counter 5-10 minutes.
- Dip ice cream scoop in water to make scooping easier. ENJOY.