EASY DAIRY-FREE ICE CREAM RECIPE

 IT’S SO EASY TO MAKE DAIRY-FREE
VEGAN ICE CREAM without an ice cream churn
IN VANILLA PLUS 6 OTHER GREAT FLAVORS
from this base.

How to Make A Simple Dairy-Free
Vanilla Ice Cream Base
(with or without an ice cream churn).

The base recipe can be no churn, sugar free, low carb,
keto, and of course vegan. For sugar-free you can sweeten to
taste using overripe banana. When something tastes creamy
it needs less sweetener to be satisfying.

Types of milk that work— I have only made it mixing
half coconut cream, and half almond milk. Soymilk, 
oat milk, and cashew milk all work for this ice cream.

I prefer the boxed containers in the food aisle, rather than
those in the dairy case. This is where you’ll find real Dairy-free
brands that are certified plant based, (Kosher Pareve). 

A GREAT WAY TO SERVE ICE CREAM IS
IN GLUTEN-FREE WAFFLE BOWLS!
(instead of ice cream cones)

Try My New *Dino-Tracks

Plus:
Recipes (below)

Almond Milk Vanilla Ice Cream
Dino-Tracks,
Mint Chocolate Chip,
Chocolate,
Strawberry,
Cappuccino,
Peanut Butter.

Peanut butter Ice cream

Chocolate No-churn Ice Cream

How to make
Dairy-Free Vanilla Ice Cream!

Yield: 4-6 servings

Ingredients
1 cup *Almond Milk or Evaporated Coconut Milk
1 cup ‘full fat’ coconut cream or plant-based milk of choice
1/2 cup any nut butter, or tahini or sunflower butter
         (Cashew butter is the most neutral flavor)
1/3 cup maple syrup, honey or sweetener of choice, sugar free if desired
1/4 tsp + 1/8 tsp salt
1 1/2 tsp pure vanilla extract or vodka (prevents ice crystals)

*For extra creamy, 2 cups coconut cream (not coconut milk).
For Almond or other plant based milk, use the boxed containers
you’ll find in the market aisle. (not the refrigerated).They are
creamier than those in the dairy case, and easy to keep on
hand in a sensible quantity.

You can even  make your own almond milk, cashew, or Oat
Milk at home and use that! It’s creamier than store brands.
You can make your own nut butters by grinding nuts in a food
processor and adding the smallest amount of neutral oil
(just enough to to hold it together),

Instructions

Whisk together all ingredients. If you have an ice cream
maker, simply pour the mixture in and churn according
to manufacturer’s instructions for your specific machine.

*If you don’t have an ice cream maker (if you have a
high-speed blender such as a vitamix),
pour the whisked ingredients into ice cube trays and
freeze until semi-frozen then blend the cubes until smooth,
using the machine to help it blend evenly. You may need to
freeze and repeat, blend 2 or 3 times until smooth.

Either eat straight from the machine or freeze an hour for
a firmer texture. Due to the lack of preservatives and filler
ingredients, homemade ice cream is best the day it’s made –
however you can technically freeze for up to a month and
thaw before eating.

*For Dino-Tracks

Marc and I Love Moose Tracks, but we figured that
someone must have trademarked that name. We
never heard of ‘Dinosaur Tracks!’ So here it is with
a nickname. This isn’t made with peanut butter cups.
This is even better.

To Make the Dino Tracks:
4 tbs. cacao powder
2 tbs. raw honey.
Mix together. Stir until cacao is dissolved, smooth
and pourable. (I heat it 30 secs. in the Microwave).

1/3 cup natural creamy peanut butter,
Heat it, stirring, just until smooth and pourable.

After you churn your basic vanilla ice cream, you layer
it with a thick swirl of melted chocolate and swirl of
melted peanut butter. Insert a knife blade pointed
straight down and move the blade quickly in a swirl
pattern for each one. Do not stir it.

Chocolate Ice Cream: Follow the recipe for vanilla almond milk
ice cream below, and add 1/4 cup unsweetened cocoa or cacao powder.

Strawberry: Use only 1-1/2 cups any milk in this vanilla recipe.
(or 3/4 cup each almond milk /coconut cream). Add 1/2 cup pureed
strawberries, and use a neutral nut butter, such as raw cashew,
almond, tahini, sunflower, or coconut butter. Stir in 1/2 cup diced
strawberries if desired just before serving.
To reduce the seeds from the strawberries, you’ll need to puree
them into liquid and press them through a strainer.

Peanut Butter: Choose peanut butter in this vanilla recipe, and
increase it to 2/3 cup if a stronger peanut butter flavor is desired.

Cappuccino:  Follow the recipe for vanilla almond milk ice cream
below, and add 2 tbs. (or to taste) Instant Espresso powder.

Mint Chocolate Chip: Use a neutral nut butter such as raw
cashew, sunflower, tahini, almond or coconut butter in the base recipe,
and add 1/8 tsp pure peppermint extract, or more for a stronger mint
flavor. Be sure your extract says pure peppermint on the label.
Chop chocolate chips in a food processor to avoid big and hard
chips. Put a handful of spinach leaves in the processor with all
your ingredients to create a green color.

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