Ice cream is one of my favourite treats. As we are approaching summer it seems to give us an excuse to eat more ice cream without feeling too guilty! However for those who are dairy free, an ice-cream free summer to me seems very difficult. I certainly wouldn’t be able to have a summer without ice-cream, it’s way too yummy! As a member of my family is dairy free I thought I would try making some homemade dairy free ice-cream. For the rest of my family who aren’t dairy free I made other homemade ice-cream that they can enjoy. With the Dairy and non-Dairy ice-creams I made ice-cream sundaes, ice-cream cones and a small tubs of ice-cream. These recipes looked so similar that when I made them it was hard to tell which one was dairy and which one was non-dairy.
In this post I will be sharing with you the dairy free ice-cream recipes and also the non dairy free recipes I used.
1) Homemade Raspberry Ice-cream and Vanilla Ice-cream
You will need…
- ¼ pint of Cream (120ml)
- 2 eggs
- 2oz of Icing Sugar (60 grams)
- ½ tsp of vanilla essence
- If you are making the raspberry ice cream use the exact same ingredients just add in a few raspberries until the mixture turns into a light pink colour.
- Separate the eggs and whip the whites until stiff.
- Beat in the icing sugar a spoon at a time until all used.
- Beat the egg yolks together then stir gently into the meringue mixture along with the vanilla.
- Whip the cream until it holds shape.
- Then fold gently into the egg mixture using a metal spoon making sure there are no streaks left . ( add in you raspberries here)
- Pour into shallow container and freeze for 4 to 6 hours.
2) Dairy Free 2 Ingredient Ice-cream
You will need…
- 4 Bananas cut into quarters
- Any mixed berries of your choice
- Put your bananas in the freezer overnight to harden.
- When you remove your bananas from the freezer it is best to let them thaw for about 15 minutes so it will be easier to blend.
- In a food processor add your frozen bananas and your berries of choice.
- Blend the bananas and berries until it has a nice smooth consistency.
- When it has blended, return it to the freezer for about an hour so that it can firm up.
3) Ice-Cream Sundaes
For the ice-cream sundaes I used a pear and some strawberries. I chopped these up and layered them with the ice-creams. For the cream on top of the Sundaes, I used ordinary whipped cream for the dairy ice-cream and for the dairy free ice-cream I made coconut whipped cream. For the coconut whipped cream, you need full fat coconut milk that was in the fridge overnight. The next day when taking the full fat coconut milk out of the fridge, you turn the can upside down and open it from the bottom. Remove the water and add the coconut cream into a bowl. With a whisk whip up your cream and add a bit of sweetener until the mixture is light and fluffy.
4) Dairy Free Vanilla Ice-cream
You will need…
- 1 can of full fat coconut milk
- 1 can of light coconut milk
- ¼ cup of sweetener ( I used stevia)
- 1 tsp of vanilla extract
- 1 vanilla pod
- 2 tbsp of coconut flour or rice flour
- Put the full fat coconut milk in the fridge over night.
- The next day when you have taken the full fat coconut milk out of the fridge, you want to turn the can upside down and open it from the bottom.
- Remove the water left inside the can of the full fat coconut milk and you should be left with a coconut cream.
- In a mixing bowl combine the full fat coconut cream with the can of light coconut milk.
- Add your sweetener and vanilla extract.
- For the vanilla pod you want to cut down the centre of the pod and scrape out the middle content to get a speckled vanilla appearance for your ice-cream.
- Whip up all your ingredients together.
- Add in your rice flour to thicken the mixture until combined.
- Finally, put the mixture into the freezer for 3-4 hours or overnight to harden.