There are a lot of folks out there who love ice-cream but not the effects the dairy content can have on them. This dairy free coconut and almond ice-cream is the answer to that dessert dilemma.
Dairy Free Coconut and Almond Ice-cream
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 summer time ice-cream. It is so tasty even those who aren’t on any sort of food restriction will love it.
Dairy free ice-cream
Your flavour here in this dairy free coconut and almond ice-cream lies in the toasting of the coconut and flaked almonds. This brings out their flavour and gives this ice-cream it’s delightfully nutty flavour.
Sugar free too
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.
Get spicy
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!
Looking for more healthy recipes? Then check out my Go Sugar Free section for lots more tasty ideas.
Finally, if you try this recipe please leave a comment/rating below. I love to hear from readers and respond to everyone. Don’t want to miss out on any Larder Love, then follow me on Facebook and Instagram and sign up for my weekly newsletter too.
DAIRY FREE COCONUT AND ALMOND ICE-CREAM
Ingredients
- 1/2 cup dessicated coconut
- 1/2 cup flaked almonds
- 1 banana
- 2 medjool dates chopped
- 400 ml/14 fl oz tin coconut milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- pinch sea salt
Instructions
- 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
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