Dairy-Free Vegan Ice Cream | Shilpa Shetty Kundra | Healthy Recipes | The Art of Loving Food

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup has a lower glycemic index, and corn syrup is often cheaper.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean offers a natural flavor, while vanilla essence is more affordable.

nut butter

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is allergen-friendly, while peanut butter is often less expensive.

Combine coconut milk, maple syrup, and vanilla extract in a mixing bowl.

Whisk until fully blended and smooth.

Add cocoa powder and salt, mixing until incorporated.

If using fruit puree, fold it in gently to maintain texture.

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

Transfer to a container and freeze for at least 4 hours until firm.

If mixture is too hard, let it sit at room temperature for a few minutes before scooping.

Cooking Techniques

Spice Level:

Dietary

Allergens