Ice cream is a favorite summer treat and sometimes I feel like I miss out on the scoopable, lickable dessert when I'm watching my dairy and sugar intake. Some of the pints that you can get at the store (without dairy or added-sugar) have weird ingredients and are either rock hard or have a weird texture. That's why, for National Ice Cream Day, I wanted to create a simple ingredient, easy yet delicious recipe for scoopable, dairy-free ice cream that didn't leave me feeling like I was missing out. This nice cream is dairy-free, vegan, and Paleo.
With only 8 ingredients and a few kitchen tools, you can whip up this frozen treat in under 30 minutes. It's got an incredible flavor that's not too banana-y or coconutty and the texture with the almond butter and chocolate chips has all the feeling of that chunky frozen ice cream eaten right from the pint. Enjoy in a cup or cone, or even by the forkful over the sink if you're like my dad.
Tips: -BLEND BLEND BLEND! You want to break up the crystals of coconut water and cream in the coconut milk so the texture isn't so icy once you freeze. If you feel like you're over blending, blend for 5 more minutes!
Add mix-ins that your family loves. Change up the almond butter or chocolate chips and instead add frozen berries or nuts. I would love to try leaving out the chocolate chips and instead add a ribbon or layer of jam after the first layer of nice cream in the pan and then drizzle on the top. You can sprinkle coconut shreds or any other topper before putting in the freezer to harden.
Make sure you use frozen coconut milk/cream ice cubes and frozen banana. This will keep the mixture creamy and it will re-freeze faster.
Allow frozen ingredients to partially thaw on your countertop for about 15 minutes. This will make them more blendable.
If you fail and first, try again! With no-churn ice cream it can be hit and miss, so don't be afraid if you make a mistake.
For this recipe you will need: Parchment paper, loaf pan or other freezer-safe deep dish, high powered blender or food processor, ice cube tray, and an ice cream scoop if you're fancy. I love these scoops and they were perfect for photos!
INGREDIENTS: Makes approximately 2/3 full loaf pan
8 coconut cream ice cubes (about 3/4 of a cup). Take an ice cube tray and fill with unsweetened coconut cream. Freeze until solid in freezer.
3 to 4 bananas- sliced and frozen
*gently thaw frozen ingredients for 15 minutes on the countertop before mixing
1/2 cup of full-fat, unsweetened coconut milk
1/3 cup of pure maple syrup
1 teaspoon of vanilla extract
dash of salt
1/3 cup of creamy natural almond butter and more for drizzling. I LOVE Georgia Grinders Almond Butter and you can find them here
1/3 cup of dairy-free mini chocolate chips and more for sprinkling. I used Enjoy Life Foods dairy-free mini chips.
LET'S MAKE NICE CREAM
Line a loaf pan or freezer-safe dish with parchment paper.
Add coconut cream ice cubes, bananas, and coconut milk to food processor. Blend until creamy.
Slowly add maple syrup, vanilla extract, and dash of salt and blend until no lumps are left. *If you have frozen cubes that are still left, remove them from the mix before transferring to bowl.
Transfer mixture from food processor to a bowl and gently fold in 1/3 cup of almond butter and 1/3 cup of mini chocolate chips.
Pour mixture into loaf pan lined with parchment paper.
Drizzle with more almond butter and sprinkle with more chocolate chips.
Freeze until solid. Approximately 1-2 hours.
SERVING TIPS: Let ice cream that for 5 minutes before serving. Be careful, it will thaw fast. Scoop into cones and top with extra chocolate chips or enjoy in a bowl with more bananas and shredded coconut.
After my first cone, I transferred this mixture into a plastic lidded container to keep in the freezer. Enjoy the same day that you make it or keep in the freezer for up to a week for the best flavor. I cannot wait for you to make this and see how you serve it! It's also kid and picky-eater approved, so no need to worry there.