Dairy Free Ice Cream (4 Flavors!)
This dairy-free ice cream recipe provides a sumptuous base which can be used as the foundation for so many other great flavor combinations. Be sure to freeze the bowl of your ice cream maker thoroughly before churning.
Servings: 8 (1 1/2 quarts)
Ingredients
- 2 (13.66 fl. oz cans) coconut milk (full fat)
- 3/4 cup sugar (150g)
- 1/4 cup agave nectar (85g)
- 2 tablespoons + 2 teaspoons coconut oil (36 g)
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Combine the base. In a medium saucepan set over medium heat, add both cans of coconut milk, sugar, agave nectar, coconut oil, vanilla extract, and salt. and whisk to combine. Continue whisking occasionally, until you just start to see wisps of steam. Remove from heat.
- Blend the base. Transfer mixture to a blender and place the lid on tightly. Blend for 15 seconds on medium speed just enough to combine ingredients completely.
- Chill the base. Transfer ice cream base into a container and refrigerate for at least four hours but ideally overnight. The base should be about 45°F before churning in the ice cream maker. If the mixture separates while chilling, whisk until it comes together again before spinning it in the ice cream maker.
- Churn the ice cream. Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream will be more like soft serve at this point.
- Freeze. Transfer to a sealed, freezer-safe container and place in the freezer. For a firmer, scoopable texture, freeze ice cream for at least four hours before serving.
Notes
- Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
- Flavor Variations:
- Tahini Ice Cream: For an indulgent tahini ice cream add 1/4 cup tahini to the pan with the base ingredients, in step 1. When serving, top it off with a drizzle of pomegranate molasses.
- Chocolate-Hazelnut: To make chocolate hazelnut ice cream, add 1/2 cup Dutch process cocoa powder to the pan with the base ingredients in step 1. Then, 10 minutes into the churning process, add 1/3 cup toasted and roughly chopped hazelnuts.
- Blueberry-Cardamom: For a fruity option, add 2 cups of blueberries, 1 teaspoon ground cardamom, and 1 tablespoon vodka to the blender with the other ingredients in step 2. Adding fruit to an ice cream base adds additional water, which can create an icy texture. Adding the vodka helps counter this.
Nutrition
Calories: 126kcal | Carbohydrates: 24.1g | Protein: 0.01g | Fat: 3.6g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 73.3mg | Potassium: 2.7mg | Fiber: 0.01g | Sugar: 23.5g | Vitamin C: 1.2mg | Calcium: 0.5mg | Iron: 0.03mg
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