Go Back
–+ servings
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
dairy-free coconut and almond ice-cream

Vegan dairy-free coconut and almond ice-cream

Karon Grieve
This vegan dairy free and sugar free coconut and almon ice-cream the perfect healthy summer time treat
5 from 1 vote
Print Recipe Bookmark Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine British
Servings 2 people
Calories 815 kcal

Ingredients
 

  • 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
Metric - US Customary

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

Notes

This dairy-free ice-cream will keep for 3 months in the freezer

Nutrition

Calories: 815kcalCarbohydrates: 49gProtein: 12gFat: 70gSaturated Fat: 51gTrans Fat: 1gSodium: 35mgPotassium: 1129mgFiber: 10gSugar: 26gVitamin A: 75IUVitamin C: 7mgCalcium: 136mgIron: 9mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove