I Scream, You Scream, We All Scream for…Dairy-Free Ice Cream!
Nothing is more refreshing or indulgent than a scoop of chilled ice cream on a sweltering summer day. If you’re dairy-free, there’s no reason you can’t join in on the frozen fun.
From milkshakes to pops, these ice cream treat recipes will delight your taste buds and satisfy your deepest cravings – all without the dairy.
Hold on to your flip-flops, because you’re in for a collection of treats that may just have you screaming for more!
Double Chocolate Banana Superfood Pops
(Gluten-free, Grain-free, Dairy-free, Egg-free, Soy-free, Refined Sugar-free, Vegetarian, Vegan)
Raw cacao, hemp seeds, walnuts, and coconut oil bump up the nutrition factor in these good-for-you pops that will delight every chocolate lover.
Makes 4 pops
For the pops:
- 2 medium ripe bananas, sliced and frozen
- ¾ cup canned coconut milk (full fat)
- 2 tablespoons raw cacao powder
- 10 drops pure liquid stevia (or 1 tablespoon maple syrup)
- 1 tablespoon raw cacao powder
- 1 tablespoon virgin coconut oil
- 1 tablespoon maple syrup
- Chopped raw walnuts, for sprinkling
- Raw cacao nibs, for sprinkling
- Raw hemp seeds, for sprinkling
Make the pops: Combine all of the ingredients for the pops in a blender and blend on high until smooth. Divide among popsicle molds, insert sticks, and freeze until solid or for at least 5 hours.
Prepare the topping: In a small pot over very low heat, combine the cacao powder, coconut oil, and maple syrup. Whisk until melted and smooth.
Unmold the ice cream pops. (Run the molds under warm water to help loosen them.) Lay the pops on a parchment-lined baking sheet. Drizzle the chocolate sauce over the pops. Immediately sprinkle the walnuts, cacao nibs, and hemp seeds on top. (Work quickly. If you take too long, the chocolate sauce will harden too quickly and the topping will not adhere to the pops.)
Put the pan in the freezer and chill until the chocolate sauce sets and holds the toppings in place, about 10 minutes. Serve immediately or store in an airtight container in the freezer until ready to serve. Enjoy within 3 days for best flavor.
Cookie Dough & Vanilla Ice Cream Squares
(Gluten-free, Grain-free, Dairy-free, Egg-free, Soy-free, Vegetarian, optionally Vegan)
What’s more delicious than chocolate chip cookie dough? Try a layer of frozen cookie dough topped with vanilla ice cream and an extra drizzle of chocolate for good measure.
Makes 12 bars
- 2½ cups blanched almond flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1/3 cup virgin coconut oil, melted
- ¼ cup honey or maple syrup
- 1 cup dairy-free mini chocolate chips, divided use
- 1 pint dairy-free vanilla ice cream
Line an 8×8-inch baking dish with parchment paper, leaving a 1-inch overhang.
In a large bowl, combine the almond flour, cinnamon, and salt. Add the melted coconut oil and honey or syrup. Stir to form a thick dough. Stir in 1/3 cup of the chocolate chips. Press the dough evenly into the bottom of the parchment-lined baking dish. Freeze for 30 minutes.
Thaw the ice cream on the counter until it is easily spreadable, 10-20 minutes. Remove the cookie dough from the freezer and spread the ice cream evenly over the top. (An offset spatula, such as one used for cake decorating, works well for this.) Freeze for 1 hour.
In a small pot, melt the remaining 2/3 cup chocolate chips over low heat, whisking constantly until smooth. Remove the bars from the freezer. Use a teaspoon to drizzle the melted chocolate over the top. Return to the freezer for 1-2 hours.
Using the parchment paper overhang, lift the bar “slab” out of the baking dish. Cut into 12 bars. Serve immediately or store in an airtight container in the freezer.
Creamy Coconut Orange Milkshake
(Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegetarian, Vegan, optionally Refined Sugar-free)
Skip the classic diner gut bomb and whip up a healthy milkshake like this one instead. Luxuriously creamy and full of zesty orange flavor, you’ll be beating the heat in no time.
- 1 cup vanilla coconut milk ice cream
- 1 cup fresh orange juice
- ½ cup ice
- ½ cup canned coconut milk (full fat)
- 2 teaspoons finely grated orange zest
Combine all ingredients in a blender and blend on high until smooth. Serve immediately.
Note: To keep this milkshake free of cane sugar, choose a naturally sweetened brand of coconut milk ice cream (such as Luna & Larry’s).
Vanilla Macadamia Ice Cream
(Gluten-free, Grain-free, Dairy-free, Egg-free, Soy-free, Refined Sugar-free, Vegetarian, optionally Vegan)
A double dose of vanilla action kicks this dairy-free ice cream up a notch. Enjoy it by the scoop with your favorite seasonal fruit. (We love fresh peaches!)
Makes about 2½ cups
- 1 (13.5 ounce) can coconut milk (full fat)
- ½ cup raw macadamia nuts
- ½ cup (packed) pitted Medjool dates
- ¼ cup honey or maple syrup
- 1 tablespoon vanilla extract
- 1 vanilla bean
Place the coconut milk, macadamia nuts, dates, honey or maple syrup, and vanilla extract in a high-speed blender. Using a sharp knife, split the vanilla bean in half lengthwise. Use the side of the knife to scrape the tiny seeds out of the pod. Add them to the blender. Blend on high until creamy and smooth.
Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately for “soft serve” ice cream, or freeze in an airtight container for 2-3 hours for more shapely scoops.
Written by Hallie Klecker
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