We can eat Ice Cream again!

Lactose intolerant? no worries.

I don’t know if it’s because of Crohn’s or if I would have been lactose intolerant any way, but my body just can’t handle dairy.

One of the things I want more than anything is to eat a bowl of ice cream and not worry about what will happen afterwards. If your like me then you know what I mean.

Well I’m happy to say I found some recipes and am delighted to share them with you today and all week long.

Dairy free Vegan Ice Cream

Don’t let the name fool you, this ice cream is gooood.

I found a basic recipe for this online and added my own flair to it plus well I thought I had an ingredient and had to improvise because I didn’t want to go back to the store for only one item. So I will post the recipe as it was originally with my own additions in the comments.

To begin with this recipe makes 1 quart of ice cream. My machine is 1 pint. The ice cream base can be saved in the refrigerator for at least 3 of days. Mine lasted for 2 whole days. Not because it went bad but because the ice cream was so good that I had to make more of it.



2 (13- to 15-ounce) cans full-fat coconut milk
1/2 cup organic agave syrup (you can use sugar or maple syrup as well)
1/4 teaspoon salt
2 tablespoons cornstarch (ok so I didn’t have cornstarch and was too lazy to go to the store for it so I used 2 tablespoons of cake flour)
1 1/2 teaspoons vanilla extract

I added a handful of coconut flakes to the mix.  You can add any condiment that you like.

Click here to order an Ice Cream Maker from Amazon


A quick note:

At least 24 hours before you plan to churn the ice cream, put the ice cream machine’s bowl in the freezer to freeze. It should be frozen solid before using (you should hear no liquid sloshing inside when you shake it).

Now let’s make some ice cream.

So first you want to shake up the cans of coconut milk before opening them.

Pour 1/2 cup of coconut milk and set it aside for a minute.

Pour the remaining coconut milk into a saucepan along with the agave and salt and heat pan to medium – low heat for about 2 minutes. Never let this come to a boil.

Whisk the 2 tablespoons of cornstarch (or flour) in the 1/2 cup of coconut milk until totally dissolved.

Pour the whisked coconut milk into the warm coconut milk stirring gently.

Increase the heat to medium and cook for 6 – 8 minutes until base is thick enough to coat the back of a wooden spoon. Do not let this boil.

Pour the base into a bowl and let it cool on top of the counter until cool enough to put in the refrigerator for 2-4  hours. This can sit in the refrigerator for up to 3 days.


Follow your ice cream makers instructions on making the ice cream.  I added a handful of  shaved coconut flakes to my ice cream while churning.


Freeze ice cream for 4 hours until firm.

Dairy free Chocolate Ice Cream

This is for those who still need dairy free but either don’t like coconut milk or cant or their system cant handle coconut milk.

I found this recipe on the minimalist baker website. Enjoy!

Prep time
25 mins
Cook time
5 mins
Total time
30 mins
A dairy-free chocolate ice cream based with almond milk, dutch process cocoa powder, egg yolks and organic sugar. Super delicious and so easy.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Dairy Free
Serves: 8
  • 3 cups unsweetened almond milk
  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/3 cup quality, unsweetened cocoa powder (such as Dutch process)
  • 1/4 tsp xanthan gum, for thickening
  • 1.5 tsp pure vanilla extract
  1. Add cocoa powder and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.
  2. To a large mixing bowl, add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You’ll know you’re done when it’s thick and you achieve a ribboning effect – the mixture will form a ribbon when held from the whisk over the bowl (see picture).
  3. Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs. Add remaining liquid slowly and mix until completely combined.
  4. Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.
  5. Lastly, add the vanilla extract and stir once more. Then cover and refrigerate overnight, or for at least 6-8 hours until completely cooled. Don’t forget to chill your ice cream maker canister overnight as well.
  6. Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer’s instructions. It should take 20-30 minutes.
  7. Either consume immediately as “soft serve” consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden. Let set out for 10-15 minutes before scooping.
* Adapted from Alton Brown
Nutrition Information
Serving size: ~ 1/2 cup Calories: 138 Fat: 5 g Saturated fat: 1.5 g Carbohydrates: 22 g Sugar: 19 g Sodium: 74 mg Fiber: 1.5 g Protein: 3 g

*For those curious, this is the ice cream maker own (on Amazon).

Use either one of these recipes and add your flare to it. Add fruits that are in season.

Stay tuned all week for more Ice Cream and even sherbet recipes! I scream, you scream, We all can eat Ice Cream Again!!!!

Comment below your favorite ice cream recipes or if you try these add pictures and comments .



4 Comments on “We can eat Ice Cream again!

    • I am so happy to hear that. I hooe you get the chance to make some of these ice creams. I couldn’t stop eating them. Wednesday is sorbet and sherbet.


  1. Pingback: Sorbets and Sherbets – mythings2doblog

  2. Pingback: Ice Cream Cakes and Cupcakes – mythings2doblog

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