{"id":6314,"date":"2021-06-11T14:47:14","date_gmt":"2021-06-11T18:47:14","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=6314"},"modified":"2025-12-02T19:00:04","modified_gmt":"2025-12-03T00:00:04","slug":"how-to-make-easy-dairy-free-ice-cream","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/how-to-make-easy-dairy-free-ice-cream\/","title":{"rendered":"EASY DAIRY-FREE ICE CREAM RECIPE"},"content":{"rendered":"

\u00a0IT’S SO EASY TO MAKE DAIRY-FREE
\nVEGAN ICE CREAM without an ice cream churn
\n<\/strong><\/em>IN VANILLA PLUS 6 OTHER GREAT FLAVORS
\nfrom this base.<\/span><\/span><\/strong><\/p>\n

How to Make A Simple Dairy-Free
\nVanilla Ice Cream Base <\/strong>
\n<\/span><\/strong><\/span>(with or without an ice cream churn)<\/strong><\/span>.<\/span><\/strong><\/span><\/em><\/p>\n

The base recipe can be no churn, sugar free, low carb,
\nketo, and of course vegan. For sugar-free you can sweeten to
\ntaste using overripe banana. When something tastes creamy
\nit needs less sweetener to be satisfying.<\/span><\/strong><\/p>\n


\nTypes of milk that work\u2014 I have only made it mixing
\nhalf coconut cream, and half almond milk. Soymilk,\u00a0<\/span>
\noat milk, and cashew milk all work for this ice cream<\/span><\/strong>.
\n<\/strong>
\nI prefer the boxed containers in the food aisle, rather than<\/strong>
\nthose in the dairy case. This is where you’ll find real Dairy-free<\/strong>
\nbrands that are certified plant based, (Kosher Pareve).\u00a0<\/em><\/strong><\/span><\/p>\n

A GREAT WAY TO SERVE ICE CREAM IS
\nIN GLUTEN-FREE <\/span><\/strong>WAFFLE BOWLS<\/a>!
\n(instead of ice cream cones)<\/em><\/span><\/strong><\/span><\/p>\n

Try My New *Dino-Tracks<\/span><\/span><\/span><\/strong>
\n\"\"<\/span><\/strong><\/span>\"\"<\/p>\n

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\u00a0<\/span><\/p>\n

Plus:
\nRecipes (below)
\n<\/span><\/span><\/p>\n

Almond Milk Vanilla Ice Cream
\nDino-Tracks,
\n<\/span><\/strong>Mint Chocolate Chip,<\/span><\/strong>
\nChocolate,<\/span><\/strong>
\nStrawberry,<\/span><\/strong>
\nCappuccino,<\/span><\/strong>
\nPeanut Butter.<\/span><\/strong><\/p>\n

Peanut butter Ice cream<\/a>
\n<\/strong><\/span><\/span>
\n Chocolate<\/a> No-churn Ice Cream<\/a><\/strong><\/span><\/span><\/p>\n

\"\"<\/p>\n

How to make
\nDairy-Free Vanilla Ice Cream!<\/span><\/span><\/strong><\/span><\/p>\n

Yield: 4-6 servings<\/span><\/p>\n

Ingredients<\/span><\/strong>
\n1 cup *Almond Milk or Evaporated Coconut Milk
\n1 cup ‘full fat’ coconut cream<\/strong> or plant-based milk of choice<\/span>
\n1\/2 cup any nut butter, or tahini or sunflower butter
\n<\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0(Cashew butter is the most neutral flavor)<\/span>
\n1\/3 cup maple syrup, honey or sweetener of choice, sugar free if desired<\/span>
\n1\/4 tsp + 1\/8 tsp salt<\/span>
\n1 1\/2 tsp pure vanilla extract or vodka (prevents ice crystals)<\/span><\/p>\n

*For extra creamy, 2 cups coconut cream<\/strong> (not coconut milk).<\/em>
\nFor Almond or other plant based milk, use the boxed containers
\nyou’ll find in the market aisle. (not the refrigerated).They are
\ncreamier than those in the dairy case, and easy to keep on
\nhand in a sensible quantity.<\/span>
\n
\nYou can even \u00a0make your own almond milk<\/a>,<\/span> cashew, or <\/span>Oat
\nMilk at home and use that! It’s creamier than store brands.
\nYou can make your own nut butters by grinding nuts in a food
\nprocessor and adding the smallest amount of neutral oil
\n(just enough to to hold it together),<\/span><\/p>\n


\nInstructions<\/span><\/strong><\/p>\n

Whisk together all ingredients. If you have an ice cream<\/span>
\nmaker, simply pour the mixture in and churn according<\/span>
\nto manufacturer\u2019s instructions for your specific machine.<\/span><\/p>\n

*If you don\u2019t have an ice cream maker <\/span>(if you have a
\nhigh-speed blender such as a vitamix),<\/span>
\npour the whisked ingredients into ice cube trays and
\nfreeze <\/span>until semi-frozen then blend the cubes until smooth,
\nusing the machine<\/span>\u00a0to help it blend evenly. You may need to
\nfreeze and repeat, blend 2 or 3 times until smooth.<\/span><\/p>\n

 <\/p>\n

Either eat straight from the <\/span>machine or freeze an hour for
\na firmer texture. Due to the lack <\/span>of preservatives and filler
\ningredients, homemade ice cream is <\/span>best the day it\u2019s made \u2013
\nhowever you can technically freeze for <\/span>up to a month and
\nthaw before eating.<\/span><\/p>\n

 <\/p>\n

*For Dino-Tracks<\/span><\/strong><\/span><\/p>\n

Marc and I Love Moose Tracks, but we figured that
\nsomeone <\/span><\/strong>must have trademarked that name. We
\nnever heard of ‘Dinosaur Tracks!’ So here it is with
\na nickname. This isn’t made with peanut butter cups.
\nThis is even better.<\/span><\/strong><\/p>\n

 <\/p>\n

To Make the Dino Tracks:<\/span><\/strong>
\n4 tbs. cacao powder<\/span>
\n2 tbs. raw honey.<\/span>
\nMix together. Stir until cacao is dissolved, smooth<\/span>
\nand pourable. (I heat it 30 secs. in the Microwave).<\/span><\/p>\n

1\/3 cup natural creamy peanut butter,<\/span>
\nHeat it, stirring, just until smooth and pourable.<\/span><\/p>\n

After you churn your basic vanilla ice cream, you layer
\nit with a thick swirl of melted chocolate and swirl of
\nmelted peanut butter. Insert a knife blade pointed
\nstraight down and move the blade quickly in a swirl
\npattern for each one. Do not stir it.<\/span><\/strong><\/p>\n

 <\/p>\n

Chocolate Ice Cream:<\/strong>\u00a0Follow the recipe for vanilla almond milk
\nice cream below, and add 1\/4 cup unsweetened cocoa or cacao powder.<\/span><\/p>\n

\"\"<\/p>\n


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

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Peanut Butter:<\/strong> Choose peanut butter in this vanilla recipe, and
\nincrease it to 2\/3 cup if a stronger peanut butter flavor is desired.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Cappuccino:\u00a0 <\/strong>Follow the recipe for vanilla almond milk ice cream
\nabove, and add 2 tbs. (or to taste) Instant Espresso powder.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Mint Chocolate Chip:<\/strong>\u00a0Use a neutral nut butter such as raw
\ncashew, sunflower, tahini, almond or coconut butter in the base recipe,
\nand add 1\/8 tsp pure peppermint extract, or more for a stronger mint
\nflavor. Be sure your extract says\u00a0pure<\/strong><\/em> peppermint<\/em>\u00a0<\/strong>on the label.
\nChop chocolate chips in a food processor to avoid big and hard
\nchips. Put a handful of spinach leaves in the processor with all
\nyour ingredients to create a green color.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n


\n+++++++++++++++++++++++++++++++++++++++++<\/span><\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0IT’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 […]<\/p>\n","protected":false},"author":1,"featured_media":6319,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,63,17,445,21,45,74,247],"tags":[449,450,23,29,46,394,79,43,28,144,51],"class_list":["post-6314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-dairy-free","category-desserts","category-fillings","category-frozen-treats","category-gluten-free","category-kosher-pareve","category-vegan","tag-almond-milk","tag-cashew-milk","tag-dairy-free","tag-easy","tag-gluten-free","tag-ice-cream","tag-kosher-pareve","tag-low-carb","tag-quick","tag-recipe","tag-vegan"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=6314"}],"version-history":[{"count":55,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6314\/revisions"}],"predecessor-version":[{"id":9247,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6314\/revisions\/9247"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/6319"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=6314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=6314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=6314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}