We all scream for Dairy Free ice cream!

IMG_0873We’re already in September and after a couple of rainy days, the summer has made a comeback! This always seems to be the case in Vancouver, I like it because it reminds me to make the most of the last few weeks of sun.

When I first went dairy free I really missed ice cream, good alternatives were hard to find and very expensive. I started making my own and I’ve tried many methods the ones in this post are the absolute best and I didn’t use an ice cream machine for any of them.

Old Fashioned ‘Ice Cream’

This is my traditional version, you make a custard just like you would with regular ice cream which results in a lovely soft texture.

old fashioned ice cream


  • 2 cans of full fat coconut milk (refrigerate 1 can over night)
  • 1/2 cup plus 1 tablespoon of castor sugar
  • 1 tablespoon of vanilla bean paste or 1 vanilla pod
  • 3 large egg yolks

In a heavy bottom pan add 1 can of coconut milk then open the can from the fridge, be careful not to shake it, you will see that the cream has risen to the top. Remove this with a slotted spoon and add to the pan. Save the water for another recipe. Add to the pan 1/4 cup of the sugar and you want to slice the vanilla pod length ways and scrape in the seeds then put in the rest of the pod and bring to the boil. Remove from the heat and set aside for 45 minutes to develop a rich vanilla flavor.

In a bowl, cream the eggs and remaining sugar for about two minutes, it will thicken and become pale, whisk in 1/2 a cup of the vanilla cream to loosen the eggs. Bring the cream to a boil then quickly remove from the heat and whisk in the egg yolks. Return to a low heat and stir continuously with a wooden spoon for 10 minutes being careful not to boil.

Pour the mixture into a heat-proof dish then set aside to cool for 30 mins. Cover the custard and refrigerate for around 4 hours until very cold. Remove the vanilla pod and then place in your ice cream in the freezer and whisk every hour until frozen which will take around 4 hours.


Quick Coconut Cream methodIMG_0740

This is a simpler method but just as creamy and my go to recipe because it’s so easy. First of all place a can of coconut milk in the fridge over night, the next day scoop out the solid cream and save the water for another recipe like my teriyaki chicken. Mix together the cream with 1/3 cup of maple syrup or honey (sweeten to your liking) add a splash of vanilla extract then give it a good mix and place in a covered glass container in the freezer and use an electric mixer to blend every hour for about 4-5 hours or if you are lucky enough to have an ice cream maker pop it in there. Also if you would like to infuse some flavor you can heat it up, below I made coffee choc chip.



  • 1 cup of coconut milk (refrigerated)
  • 1/3 cup maple syrup
  • 4 teaspoons of instant decaf coffee
  • 1 teaspoon of vanilla bean paste
  • 1/2 cup of df chocolate chips (I use enjoy life mini chips)

Separate the coconut cream from the water, add the cream to a pan with the maple syrup and stir over a medium low heat. When it has warmed up add the instant coffee and vanilla, stir until fully dissolved then remove from heat and pour into a heat proof container. Leave to cool down for about 30 mins then transfer to the freezer and stir with an electric mixer every hour for about 4-5 hours. When the mixture is thick and almost ready but still able to be easily mixed add in the chocolate chips then leave for another 45 mins and serve.

Again flavor however you like, caramel and pecan, dark chocolate and cherry, maple and walnut! The options are endless which is why making your own ice cream is so much fun. I also made a little ice cream sandwich which was really good.


 Frozen banana soft serve

I am a big fan of this one because it’s really healthy and it doesn’t taste like banana, its creamy and takes on what ever other flavors you add to it. Peel and chop a banana (try to have no green or brown on the skin) into inch long pieces and place them in the freezer. When frozen take out for a couple of minutes then place in the blender with a drizzle of honey and there you go soft serve ‘ice cream’. Now the fun part, you can flavor it so many ways below I added frozen pineapple about 1/2 to 3/4 of the amount of pineapple to banana.


Some other add ins:

  • Frozen mango
  • Frozen strawberries
  • Cocoa powder and a little almond milk
  • DF caramel Sauce
  • Cinnamon and almond butter
  • Maple syrup and top with chopped pecans
  • peanut butter and chocolate chips


Ice cream floats

Floats are so much fun to make and drink, my youngest brother loves them! We used to make all kinds of fun combinations, so I had to make a couple. I loved Shirley Temples as a kid and drank them the whole time I was pregnant and I have to say this Shirley Temple float is even more delicious!


I really love the old-fashioned pops, they come in so many great flavors. The combinations are endless, chocolate and cherry coke, a classic root beer, dandelion and burdock with vanilla, they all taste great.


 I also made a Shandy and vanilla float which was lovely and got me thinking that next time i will definitely make an alcoholic float like coke, kahlua and vanilla ice cream.



  • 1 bottle of pop
  • 2 scoops of old-fashioned coconut milk ice cream
  • cocktail cherries

Put a cherry in the bottom of your glass then add 2 scoops of ice cream, slowly pour over the pop of your choice then place a spoon in, stir and drink up!


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