A Dairy-free Vanilla Bean Ice Cream for topping all the things – or for adding all the toppings!
This post was sponsored by Vital Proteins
I scream, You scream, We all scream for ice cream
Unless, of course, dairy doesn’t agree with you in which you’d be screaming for other reasons. If that’s the case, then this Dairy-free Vanilla Bean Ice Cream is for you. No one should have to miss out on the simple pleasure of a sweet, cool, creamy ice cream, IMHO. It’s also the perfect dessert for those following a Paleo diet or those with food allergies or sensitivities since it’s also nut, egg, soy and gluten-free.
This frozen dairy confection magic is made possible by the use of gelatin which gives it a nice smooth and creamy texture – rather than being rock-solid when frozen. And did you know that gelatin is also a superfood? To learn more about the benefits for gelatin and collagen, be sure to read this post.
It wouldn’t be summer without ice cream
Or any other season, for that matter. I make a lot of ice cream. It’s the one treat we can all agree on my house and since I have this compulsion to make everything just a tad bit healthier (and egg-free) I’ve replaced the eggs with Vital Proteins Gelatin made from grass-fed and pasture-raised cows. Using gelatin not only adds an extra boost nutrition but also means you can skip the cooking and cooling of a custard. And that means you can be eating dairy-free vanilla bean ice cream deliciousness that much sooner. You’re welcome.
Product used in this recipe:
Vital Proteins Pasture-Raised Beef Gelatin
About Vital Proteins: Vital Proteins is committed to providing the highest quality gelatin and collagen products sourced from sustainably raised cattle who spend their days munching grass in the sun. The products provide essential building blocks to support optimal skin, hair, tissue, bone and joint health along with digestive and liver support. You can learn more about Vital Proteins, and their entire line of products here.
Enjoy it plain Jane, top all the things with it or add all the toppings
The world is your dessert oyster with this dairy-free Vanilla Bean Ice Cream. It’s simply sublime eaten alone, takes our Grain-free Berry Crisp over the top and well, I don’t even have to tell you what it’s like drizzled with hot fudge or caramel sauce. I’ll let you take it from there, I think you get the drift.
P.S. You’re going to need an ice cream maker for this recipe. We recommend this one and this one.
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Dairy-free Vanilla Bean Ice Cream
A treat that everyone can enjoy because it’s free of eggs, nuts, soy and dairy – but full of rich, cool and creamy deliciousness without refined sugars.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 1 quart 1x
Ingredients
- 2 14-ounce cans full-fat coconut milk
- ½ cup honey
- ½ tsp. vanilla bean powder or 1 tsp. vanilla extract
- Pinch of sea salt
- 1 ½ Tablespoons (1 scoop) Vital Proteins Grass-fed Gelatin (Buy it here)
- ½ cup boiling water
Instructions
- Place coconut milk, honey, vanilla and sea salt into the container of a blender and mix until combined.
- In a small bowl, gradually add boiling water to gelatin – whisking vigorously until gelatin has dissolved.
- Add liquified gelatin to coconut milk mixture, replace lid and blend again for 15 seconds.
- Pour ice cream mixture into the freezer bowl of an ice cream maker and process 20 minutes (or according to manufacturer’s directions) until soft-serve consistency is reached.
- Serve immediately or transfer to a freezer-safe container and freeze for 2-3 hours or until firm. For best flavor, texture and scoop-ability, allow ice cream to sit at room temperature for 15-20 minutes to soften before serving.
Notes
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Nutrition
- Serving Size: 1/2 cup
- Calories: 229
- Sugar: 16g
- Sodium: 51mg
- Fat: 19g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
Do you love ice cream too? What’s your favorite flavor? Share in the comments below!
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Emily says
I’ve had coconut milk ice cream once or twice, and it is almost creamier than regular ice cream!
Jessica Beacom says
I totally agree! Coconut milk makes great ice cream. Sooooooo creamy.
Verema says
Wow thanks for the gelatin idea! Im going to try veganizing the recipe with agave and agar, the vegan gelatin.
Jessica Beacom says
Great idea, Verema! I haven’t tried it with agar agar so I’d love to hear how it turns out.
Les @ The Balanced Berry says
I love coconut milk ice cream! I think I may actually like it more than regular ice cream these days. The addition of collagen is such a good idea!
Jessica Beacom says
What’s not to love about all that creamy goodness! The gelatin not only adds a healthy boost but also keeps it extra creamy. Enjoy!
Khushboo says
Oh wow this recipe is a dream! One of the few foods which I miss on a dairy-free diet is ice cream so this makes me very excited- can’t wait to try it out :)!
Jessica Beacom says
I love hearing this! Ice cream is one of those things that when you can’t have it you REALLY miss it – so I’m glad we can bring ice cream back for you. This recipe makes a great base for all kinds of flavors — I often add berries to the blender if I’m making strawberry or raspberry ice cream – or add a handful of nuts, crushed cookies, etc. at the very end of the mixing/freezing step for a really decadent and fun flavor.
Diana says
Is this very ‘coconuty’ tasting? I’ve tried SoDelicious coconut vanilla and the coconut was just way too strong for my taste. Is there a way to sub a nut milk if I don’t have problems with nut milks? Thank you!
Stacie Hassing says
Hi there! Yes, this recipe does have a bit of a coconut flavor since coconut milk is the main ingredient. It has not been tested with another nut milk and I’m not sure that would work because canned coconut is much thicker than nut milks. You could try Nutpods which is a dairy-free creamer that’s a little thicker. Hope that helps!
Erica says
If I wanted it more low carb/FODMAP friendly, could I use stevia to sweeten or is the honey necessary for texture?
Jessica Beacom says
Hi Erica,
You could replace the honey with stevia to taste, however, part of the function of honey (or sugar) in ice cream is to interfere with some of the crystallization that occurs when liquid freezes. This makes the ice cream creamier and more like ice cream than a popsicle. That said, I don’t think it’s an impossible substitution but I would maybe start with substituting maple syrup for part of the honey and then add a little more stevia to taste as this might give you a better texture.
I’d love to hear what you do – since there are probably others out there who have the same questions.