This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
This is a momentous occasion: I finally have a dairy free ice cream recipe!
You’d think that as much as I have built this blog around ice cream, I would surely have come up with a recipe that caters to one of the most common allergies of our day: the dairy allergy. Trust me, I’ve tried. I’ve tried many times. Unfortunately coconut milk (the most common base for a dairy free ice cream recipe) and I don’t have a good track record. I just don’t understand the stuff. It doesn’t act like milk. Or cream. Not in ice cream at least. All my efforts turned out icy and blegh. Or tasted overwhelmingly coconut milk-y. I’m kind of an ice cream snob, and I didn’t want my dairy free ice cream recipe to be a less-than stellar alternative to “normal” ice cream.
I didn’t want someone to say, “Unfortunately, I have to make Briana’s dairy free ice cream instead of her regular recipes because I have a dairy allergy.” Nope, I want my readers who don’t have any allergies to choose to make this recipe just because it’s that good.
This stuff is so ridiculously creamy that it’s ridiculous. It seriously reminds me of Dairy Queen ice cream. My sister Katelyn says she likes it better than dairy ice cream.
You’ll see that the recipe below calls for vegetable glycerin and glucomannan. Both of those add to the creaminess factor of this ice cream and I do not recommend leaving either out. My apologies, but that’s just the way it is. You have to buy store-bought ice cream, right? Well, if you choose to make your own, you have to buy ingredients. I promise you won’t regret your purchases!
Allergy people: I have labeled this as nut free based on the fact that most people who are allergic to tree nuts can in fact eat coconut. “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.” (Information obtained from FoodAllergy.org)
Want to see all my dairy free recipes in one spot? Right here!
Want to see all my ice cream recipes? Click here for a nifty picture index!
You can find this recipe in my cookbook, Necessary Food.
- 1 13.5 oz. can full fat coconut milk, refrigerated overnight
- 2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
- 1 T vegetable glycerin
- 1½ tsp. vanilla extract
- ½ tsp. butter flavoring (if you're allergic to dairy and can't find a flavoring that is certified dairy free, just omit this)
- 6-7 doonks THM Pure Stevia Extract Powder, to taste
- ⅛ tsp. salt, slightly rounded
- 1 tsp. glucomannan
- Blend all the ingredients together (add the glucomannan right before blending to avoid clumping), then churn in an automatic ice cream churn according to manufacturer's directions. Serve immediately or freeze a little longer in your freezer to firm it up, if desired. Yields 4 generous servings.
- Leftovers will freeze hard in your freezer, but they'll soften right up to a great texture if you transfer them to your refrigerator 3 hours before serving. Alternately you can let the leftovers sit out on the counter for 20-30 minutes to soften up.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- Ninja blender
- Vegetable Glycerin
- THM Pure Stevia Extract Powder
- THM Organic Glucomannan