Ice cream

Ice cream

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Makes
1 litre
Photographer
Elisa Watson, Jeremy Butler

Basic recipe

Ingredients

Quantity Ingredient
200g coconut condensed milk
600ml tinned coconut cream
1 teaspoon vanilla extract

Method

  1. Line a loaf (bar) tin or 1-litre ice cream tub with baking paper.
  2. Using an electric mixer, whisk together all of the ice cream ingredients for 15 minutes or until soft peaks form. You want the consistency of whipped cream.
  3. Add desired flavours (see below) and whisk to combine.
  4. Transfer the mixture to the prepared container. Cover with a lid or plastic wrap and foil. Freeze overnight.
  5. Remove the ice cream from the freezer 20 minutes prior to scooping. Enjoy!

Chai flavour

Ingredients

Quantity Ingredient
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Method

Peppermint flavour

Ingredients

Quantity Ingredient
1/2 teaspoon peppermint extract
1/4 teaspoon spirulina
1/4 teaspoon vegan green food colouring
1/2 teaspoon cacao powder

Method

Cookie dough flavour

Ingredients

Quantity Ingredient
4 Cookie dough treats, crumbled

Method

Espresso flavour

Ingredients

Quantity Ingredient
2 teaspoons ground espresso
20g cacao powder

Method

Strawberry flavour

Ingredients

Quantity Ingredient
100g pureéd strawberries
50g vegan white chocolate chips

Method

Rum & raisin

Ingredients

Quantity Ingredient
150g rasins
50ml dark sweet rum

Method

  1. Put raisins and rum in a saucepan over a medium heat and bring to the boil. Remove from the heat and allow to cool. Fold through the ice cream base mixture.

Salted caramel

Ingredients

Quantity Ingredient
130g soft medjool dates, pitted
1/2 teaspoon ground sea salt

Method

  1. Blend the dates in a food processor with the salt until a purée forms, adding water if needed. Stir the purée through the ice cream base mixture.

Notes

  • Get creative with flavours and try your own combinations.

    This ice cream is best served soon after initial freezing time, as it tends to go solid after a few days.
Tags:
wholefood
allergy-friendly
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