Vegan Ice Cream Recipe

I’m a firm believer or cow’s milk being for baby cows, but that didn’t stop me from enjoy warm buttermilk biscuits, extra cheesy pizza, and of course ice cream. I’ve stopped drinking cow’s milk when I was probably around 9 or 10. It seems like every year, I develop a new intolerance to a dairy product.

Sadly, dairy ice cream is now on the list. Thankfully, milk alternatives have improved and there’s a plethora of dairy free ice creams and sorbets to choose from. My top 3 are SoDelicious Snickerdoodle, Talenti Mango Sorbet, and recently SoDelicious Mini Ice Cream Bars. The downside, they’re expensive! So I’ve decided to make my own.

The Recipe

I followed this recipe to make Vegan Chocolate Espresso Ice Cream without an ice cream maker. The recipe was super easy to follow and yielded plenty of ice cream to share.

For the base, I used Unsweetened Silk Almond Coconut Milk and store brand canned coconut milk. I used unsweetened cacao powder and a dash or Orgain Chocolate Protein Powder. I’m a coffee fanatic, one of the many reasons I choose to move to Seattle, and used Olympia Coffee Little Buddy roast for the espresso. I topped the ice cream with triple berry frozen fruit and frozen dragon fruit. Lastly, I topped it with Hazelnut Pirouettes.

The ice cream was perfectly sweetened and the frozen fruit was refreshing. The espresso and protein powder was a dynamic duo for energy boost.

A Few Tips

Have a good blender for the dates and slowly add hot water while blending to make your paste. Make sure it’s blended well if you want a creamier texture without chunks of dates.

Be sure you have a big enough pan to spread the ice cream mixture onto AND make sure you have plenty of freezer space for the larger pan. While freezing my ice cream, I struggled to keep my freezer door closed and had to play a lot of tetris with reorganizing the freezer.

Share it! The recipe yielded plenty for me to share and I still have some left.

Get creative! This is a perfect base recipe to experiment and try different milk alternatives for the base, and adding different flavors and toppings. I think I’ll make it matcha style next time and use a matcha powder instead of cacao.

Have fun with this sweet treat! Tag me on Instagram with any pics you post of your vegan ice cream results.