There are a lot of folks out there who love ice-cream but not the effects the dairy content can have on them. This vegan dairy-free coconut and almond ice-cream is the answer to that dessert dilemma.
Why you’ll love this dessert
- This is the perfect dessert for those who love ice-cream but can’t do dairy products
- It’s quick and easy to make.
- Sugar-free and perfect for vegans too.
- This coconut and almond ice-cream tastes so damn delicious!
This is the perfect summer dessert for those who just can’t go the whole milk/cream route, are cutting back on refined sugar but still want their fix of summertime ice-cream. It is so tasty even those who aren’t on any sort of food restriction will love it.
Ingredients for vegan dairy-free coconut and almond ice-cream
Desiccated coconut and flaked almonds are the base of this delightful dairy-free ice-cream.
There is no refined sugar in this recipe, the sweetness comes from the medjool dates and banana with a bit of sweetness from the coconut milk.
Adding in the spiciness of cinnamon and vanilla and a pinch of sea salt really ramps up those flavours and makes this a delightful summer time treat that is not too naughty at all!
How yo make this veagn coconut ice-cream
First things first, to really get the most from the coconut and almonds we want to toast them in a dry pan. Toasting nuts of any kind really brings out their flavour by heating and releasing their essential oils.
Set these aside to cool and then simply blitz all the ingredients in a food processor till smooth and creamy.
Chill in the fridge then use and ice-cream maker to churn them into this amazing vegan coconut and almond ice-cream.
How many does this vegan ice-cream serve?
This recipe is for 2 servings of coconut and almond dairy-free ice-creram. Simply double up the recipe to make more.
Looking for more delicious healthy dessert ideas? Then check these out before you go;
Vegan dairy-free coconut and almond ice-cream
- 1/2 cup dessicated coconut
- 1/2 cup flaked almonds
- 1 banana
- 2 medjool dates chopped
- 400 ml coconut milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- pinch sea salt
- Toast the coconut in a dry pan until just turning golden and no more, immediately tip out of pan on to a plate
- Toast the flaked almonds until just turning golden and aromatic, tip out immediately and add to the toasted coconut
- Blitz the banana and dates in a food processor and add all other ingredients and blitz again
- Tip into a pan and simmer for 10 minutes
- Remove from pan and chill in the fridge for 1 hour
- Use an ice-cream maker to finish the recipe and then freeze