Homemade Dairy Free Ice Cream
Summer time is here which means it’s ice cream time!!! I absolutely LOVE ice cream. Growing up I would have build your own ice cream sundae with all the fixin’s instead of cake for my birthday. So when I decided to support my body and go dairy free I went on the hunt for a dairy free ice cream that would satisfy my cravings, have low sugar and be free of thickeners and additives, as well as grains. I never thought it would be so difficult, so I decided to make my own homemade dairy free ice cream.
Store Bought dairy free ice cream
There are many dairy free ice cream choices available on the market. And it seems every time I go to the grocery store there is a new brand to try. The only catch, once I start looking at the ingredient list I see the classics, pea protein, brown rice, xantham gum, tapioca syrup, locust bean gum, guar gum and my least favorite, corn syrup. It is challenging to find an ice cream that fits the confines of my narrow diet. I understand that, but I don’t want to compromise how I feel to enjoy one of my favorite treats. I used to splurge and buy a brand like Revolution or Cado and just tell myself “it’s once in a while, just like eating out”. But these brands, just like their other dairy free counterparts, have ingredients I don’t want to put in my body.
Is and ice cream maker worth the investment for homemade dairy free ice cream?
If you are serious about what you put in your body or want to enjoy the rich deliciousness of homemade ice cream (even if it’s a once in a while treat), then absolutely YES!! Ice cream is so incredibly easy to make and homemade ice cream gives you the freedom to be creative. Plus, you don’t need anything fancy. I have been using my basic model cuisinart ice cream maker for years and it is still going strong. Of course, you can invest in ones that have all the bells a whistles, but there is no need, just stay basic.
Homemade Dairy Free Ice Cream
Equipment
- Ice cream maker
- Stand or Hand Mixer
- Medium sized pot
- Thermometer**
- Measuring cup and Tbsp
- Clean dish towel
- Rubber spatula
- Freezer safe container to cool the liquid (I use a large glass pyrex measuring cup)
- Freezer safe container with lid for ice cream storage
Ingredients
- 4 Egg yolks
- 2 Tbsp Raw sugar
- 2 Tbsp Vanilla extract
- pinch Sea salt
- 2 Cans Coconut Cream (13.5 OZ each)
- 1 Dark Chocolate Bar or 3.5 OZ Chocolate Chips
- ½ C. Chopped roasted pecans
Instructions
- In a stand or hand held mixer beat your egg yolks and sugar until the sugar has dissolved and your eggs are creamy.
- While your eggs and sugar are mixing. Pour your coconut cream into a medium sized pot. Over medium-low heat use your thermometer to bring the liquid to 140° Fahrenheit.
- Once the cream has reached 140° Fahrenheit turn your egg mixture on slow and add a little of the coconut cream liquid at a time. This will temper your eggs*.
- Once all of the liquid has been mixed in with your eggs add the vanilla and sea salt.
- Pour the mixture into your pot and on medium-low heat bring your coconut cream/egg mixture up to 165° Fahrenheit. Slowly stir the mxture so that the eggs do not cook to the bottom of the pot.
- Once the liquid has reached 165° Fahrenheit pour the mixture into a container with a pour spout. Cover with a dish towel** and place in the freezer for 3-5 hours.
- This next step will vary depending on your ice cream machine. Follow your machines directions.For my machine, I place my frozen bowl on the machine, put the paddle in the frozen bowl and put on the cover. Turn on my machine and slowly add the cold mixture. Once my liquid becomes creamy (about 20-30 minutes) I add my chocolate peices/chips and chopped pecans. Once mixed in I stop the machine and use a rubber spatula to transfer the ice cream into a freezer safe container with a lid.
Notes
- *Take your time with this step. If you pour the hot liquid too fast into your egg mixture the eggs will scramble.
- ** I like to use a dish towel because there will be no condensation build up on the lid as the mixture cools. Any water that goes into my liquid will turn to ice crystals.
Toppings?
I love this recipe with dark chocolate and chopped pecans. Try it with dollops of sunflower butter, hazelnuts, walnuts, chocolate covered hazelnuts or find your creativity and add your favorite treat.