Hello lovelies, welcome back to my page. I don’t have a dairy intolerance (apparently) but I do get rather sick if I eat dairy ice cream or drink milk. So I went on a hunt for the perfect dairy free ice cream recipe and I found it!! I know there are a lot of dairy intolerant people out there so today I thought I’d share with you just one of the ice cream recipes I make for myself at home.
2 vanilla pods
1 teaspoon vanilla-bean paste
1 x 400 g tin of light coconut milk
300 ml unsweetened organic soya milk
165 g agave syrup
- Halve the vanilla pods lengthways, scrape out the seeds, then add to a large bowl, discarding the pods. Add the remaining ingredients and stir well to combine.
- Transfer the mixture to an ice cream maker, then churn for 40 minutes, or until smooth, occasionally scraping down the sides with a spatula. Give it a final stir, then transfer the mixture to a large freezer-proof container. Pop in the freezer for around 2 hours, or until set, then serve.
- If you don’t have an ice cream maker, place the mixture into a large freezer-proof container and pop it in the freezer. Allow to set for 3 to 4 hours, giving it a good whisk every 30 minutes or so.
- Serve with fresh fruits or on its own and enjoy.
I really do hope this recipe helps someone else who can’t eat dairy as much as it did me.
(Jamie Oliver’s recipe found it years ago sorry didn’t have a link)