Here’s a delicious yet easy dairy-free/vegan no churn ice cream recipe you can make at home. NO special equipment needed. You COULD even mix this by hand with a whisk if you don’t have a hand mixer. It's based on the dairy-based no-churn recipes that use full fat whipping cream, combined with sweetened condensed milk to make a fluffy ice cream base. We swapped out many of the ingredients & amounts to make it df/v/paleo, used a flavour combo inspired from Nick DiGiovanni’s Knife Drop Cookbook, and it was super delicious!! You've got to try this too!
YouTube video**: https://youtu.be/K1ZsUllQ-Ks
Or leave out the hazelnut butter and nuts, and add your own mix-ins like:
-Dairy-free/vegan salted caramel sauce https://youtu.be/L_caYTBpziA
-DF/GF/V cookie dough https://youtu.be/gv_XLtBop98
-Store-bought gf cookies https://youtu.be/lZGJ02CUuOE or https://youtu.be/SX27brM6kqw
Ice Cream Ingredients:
2 cans full fat coconut milk, chilled overnight
1 cup sweetened condensed milk (we used our homemade recipe with cane sugar)
1 tbsp vanilla
1/2 tsp salt (helps balance flavour but also freezing texture)
Mix-ins:
1/2 cup hazelnut spread, warmed in microwave until pourable (you can use Nutella if you’re ok with dairy, but I found an organic vegan hazelnut spread at our local grocery store)
1/2c crushed hazelnuts or almonds
STEPS:
Add base ingredients in bowl, and whip until smooth and fluffy, fold in mix-ins then pour into loaf pan.
Freeze 6 hours or overnight.
Remove from freezer about 20 minutes before serving to let it thaw a bit before scooping.
We were impatient and tried right away and couldn’t get nice scoops. 😅🤣 But it really does need to sit a little before you can scoop it nicely.
Don't want to scoop it? Then try one of our other fun ideas instead.
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