Dairy-Free Vanilla Ice Cream | Cuisinart® Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be less expensive than coconut milk.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey can be a cost-effective alternative, but it is not vegan.

coconut cream

🥗Healthier: silken tofu

💰Cheaper: heavy cream alternative

Silken tofu can provide creaminess while being lower in fat.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla flavoring can be a more affordable option.

Combine coconut milk and coconut cream in a mixing bowl.

Whisk in maple syrup, agave syrup, and vanilla extract until smooth.

Add a pinch of salt to enhance flavor.

In a small bowl, mix cornstarch with a little almond milk to create a slurry.

Heat remaining almond milk in a saucepan over medium heat until warm.

Stir in the cornstarch slurry and cook until slightly thickened, about 2-3 minutes.

Remove from heat and let cool for a few minutes.

Combine the thickened almond milk mixture with the coconut mixture and whisk until fully combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until creamy.

Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

Scoop and serve, garnished with fresh fruit or dairy-free chocolate if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens