Dairy free ice cream?! Whoa, have to admit, I didn't see that coming because I adore dairy in all its creamy glory, especially ice cream. But no problem, this tastes like the ice cream we know and love just without things our bodies might not love! It's so easy, ridiculously creamy (soft serve creamy!). No cow milk, no heavy cream, no eggs, no gluten, no soy! Simple, clean eating and its yummiest!
Choosing honey over sugar (or worse artificial sweeteners) delivers less fructose too and more whole food goodness.
And so simple! Have you looked at the list of ingredients on regular or dairy free ice cream cartons lately? The list is enormous and full of "unpronounceables" and unmentionables. These ice cream recipes have three and four ingredients, good ingredients, at that! And come on, making ice cream is just wildly fun!
Discovering equally delicious, healthy alternatives to conventional favorites has become mission possible around here. We may not always meet with success, but it's worth trying -- it's also fun. And when you do hit on a real winner, it's particularly satisfying and a good reminder that we have options...sometimes truly amazing, better than the original options -- just like with these delightful tried and true dairy free ice cream recipes...
Forget that this is dairy free ice cream and just think creamy, rich divine ice cream -- chocolate-coffee ice cream! Having gushed about my first love with Häagen Dazs coffee ice cream, it's only fair that I introduce a new (healthier) love...mocha (dairy free) ice cream! Ok so healthier than a ton of heavy cream, egg yolks and sugar is not such a huge feat BUT dairy free too?! Yep! The key here is the canned (full fat) coconut milk. We've tried almond, goat and coconut combinations but they can give too much of an icy texture -- still good with peaches, strawberries, etc. but for the real deal, creamy goodness of ice cream, use the canned coconut milk. It's a great base for any flavor, just watch the water content of your other ingredients or you'll come out more icy than creamy. This is why we opt for the microground coffee of Starbucks VIA instead of our favorite coffee concentrate method for this fantastic coffee infused chocolate ice cream.
More props to Roost blog for another recipe favorite without common food allergens like dairy and white sugar, as is the case with this superstar dairy free ice cream. An awesome base for your fruit or flavor of choice -- just keep in mind the full fat coconut milk is key for a super creamy texture, but if you like it more icy then a combination of almond, goat, or lite coconut milks works too.