This dairy free vanilla ice cream recipe is a classic. It’s perfect to have on hand for those who have food allergies and it is so simple and easy to make. I love ice cream – pretty much any flavor, non-dairy or dairy. However, I rarely buy it because most commercial ice creams are filled with so much junk. Even the organic and all-natural brands still have certain ingredients that I don’t like. So, that’s why I invested in a Cuisinart ice cream maker (it was on clearance at Sur la Table) and it has gotten a lot of love! Here is a simple and delicious non-dairy ice cream. Perfect by itself, or on top of bananas foster or mixed fruit cobbler. Or, try it with some coconut oil Magic Shell drizzled over the top! Yum!
Dairy-free Vanilla Ice Cream
4 pastured egg yolks
2 cans coconut milk (approx. 3 1/4 cups)
2 tbsp. fine cane sugar (you can whiz it up in a food processor to make it extra fine)
16 drops vanilla cream stevia
1 1/2 tsp. vanilla extract
Mix all the ingredients together with a hand mixer until thoroughly combined. Chill completely, at least 2-4 hours. Prepare according to your ice cream maker’s instructions.
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