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Rebecca’s Dairy-free Ice Cream

By April 22, 2011 December 12th, 2019 No Comments
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Rebecca’s Dairy-free Ice Cream


  • Author: Meagan

Description

We have a Cuisinart ice cream maker that we’ve used somewhat regularly for homemade vanilla ice cream (I’ll have to post that recipe) which our family used to make every summer using my Mom’s old human-powered hand cranked ice cream maker.  I just never thought that dairy-free could be this tasty!  Rebecca is a brilliant experimenter in the kitchen and she brought over a chocolate version last week (which I will also list here), and then we talked about how what I tried last night would be good, and it is! – the variations are endless…


Scale

Ingredients

Rebecca’s Dairy-free Ice Cream

Mango – Coconut

2, 400 mL cans of coconut milk (I used Premium)

1/4 c. maple syrup (or good honey, or maybe less of agave syrup)

1 t. coconut extract

1/2 c. sweetened coconut, toasted (I just used a non-stick skillet)

1, 400 mL can of mango slices, drained and pureed

Whisk everything together in a large bowl, then add to your ice cream maker and use according to the directions – for us, it takes about a half hour, and then we froze it overnight (it’s for today, but of course Brock and I tasted it!).  To make it more mango-y, I’d use 1 and a half cans of coconut milk and then 2 cans of mango, pureed (we have to be careful about the volume).

Chocolate, Chocolate Chip

2, 400 mL cans of coconut milk

1/4 c. maple syrup (or good honey, or maybe less of agave syrup)

1 t. vanilla

1/2 to 1 c. good chocolate, chopped (usually 70% and higher is lactose-free)

1/4 c. cocoa


Instructions

Whisk everything together and freeze as instructed – this would be a good one to try peppermint extract instead of vanilla, or maybe add chocolate chips or nuts at the end.


  • Category: Make-ahead, Freezes Well, Ice Cream, Lactose-free
Meagan

Meagan

From Meagan's Kitchen

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