Dairy Free Ice Cream
THM:S, low carb, sugar free, gluten/egg/dairy/nut free (be sure to use non-contaminated ingredients if necessary)
Serves: 4
  • 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
  1. 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.
  2. 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.
I have not tried making this ice cream without vegetable glycerin, and I really recommend using the glycerin for best texture. The glycerin also helps keep the ice cream from sticking to the sides of the ice cream maker (ice cream made with coconut milk tends to do this even more than regular ice cream, I've found). I purchase vegetable glycerin off of Amazon (link below), or you can find it at some local cake decorating stores. Whole Foods carries NOW brand's food grade vegetable glycerin in its skincare section.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
Recipe by Briana Thomas at https://www.briana-thomas.com/dairy-free-ice-cream/